I personally own a Hario V60 equipment. The take on the style compared to your typical drip method:
Drip - the water only "drips" on the top center of the coffee witch does not allow all the coffee grounds to be immersed in water. It drips in the center and slides right on through the center.
Pour Over - you take your kettle of water (kettle with a gooseneck spout for control) and slowly pour the water while creating a nickel to quarter sized circle in the center of your grinds for about 10 seconds. Let the coffee flower to release gases, then return to pouring the rest of your water in the previous way. This way of pouring allows all the grinds to be immersed by the water because it create a sort of washing machine stirring effect.
Depending on how anal you are (pre-measuring your coffee and water in grams) you can create about the same perfect cup of coffee each time. The extraction is a bit thicker then your normal drip and way thicker then the watered down Keurig junk, but the taste (with a good roast) is amazing! Pour Over Methods bring out more notes/flavors to the coffee than you'd get with more common methods.
That's my lesson for today. Hope this answers your questions. Anymore questions feel free to ask and I'll try and be shorter.
Sorry it was long. I have a good friend who introduced me to this method after he came back to Michigan from working at Intelligentsia in Cali. He opened his own roasting company and got me hooked on tasting what true coffee should taste like. Now it's hard for me to drink Foldgers and those normal market brands because the quality is not that good.