Filter coffee
Filter coffee generally passes water through a bed of ground coffee and then through a filter. Pour-over is a manual form of this broader approach.
Percolation brewing
Fresh water passes through the coffee bed, dissolving soluble compounds before flowing through the filter. Gravity and the structure of the coffee bed influence flow.
Paper filtration
Paper filters remove most fine particles and many coffee oils, often producing a relatively clean cup. Metal filters permit more oils and fine particles through.
Variables
Grind size, water flow, pouring pattern, dose, water temperature and total brew time all interact. A medium or medium-fine grind is a common starting point.
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Accuracy note: Coffee terminology and recommended brewing parameters can vary by producer, roaster, equipment and recipe. Where a term is not universally standardised, this site says so rather than presenting one convention as a rule.