Steeping coffee is the oldest method of preparing coffee, with Turkish coffee, cupping coffee with a spoon, and french press being the established entries.

There really isn't much point in arguing whether steeping or pourover methods are better. Pourover brews are clear and clean; but have reduced oils. Also the mechanics of percolating adds a layer of complexity: a recipe for (e.g.) four cups doesn't scale up or down, since the pourover time is increased or reduced, requiring a change of grind as well. For steeping, I can use the same grind, coffee/water ratio, and steeping time for 1 or a 100 cups; so the method is idiot proof. But the brew is cloudy and has particulates. On the other hand, it has all the oils. In the end, people will simply prefer one or the other.

But it is worth arguing which steeping method is best. Turkish coffee, with its very fine grind and short brewing time, is out on its own. On the coarse grind, slow steep side, we have had new devices like the Eve Solo, more refined French Presses, and the Sowdon Soft Brewer. We also have devices like the Clever Dripper, which can do a part steep and part percolation brewing. Finally we have had technical imporvements, like Dave's (Cannofodder's) French Pull technique, which avoids squeezing out the overextracted liquids in the crust when you push down.

So list you favorite steeping devices and methods here:

My personal vote (at least for now) goes to the Sowdon Softbrewer. This is, in essence, the right gear for doing Dave's French Pull, since there is a micro-mesh basket in which the coffee brews and which is lifted out at the end of the brew time -- this less messy than lifting out the plunger on an FP.

As to method: I use a standard grind for four minute steeping. I do not stir except during the initial pour, since I want the classic crust of coffee to form at the top of the brew basket.