@ Orlok: It might be of no use for you, but here we go: we have an acquaintance who grows coffee plants in the highland, and I'm assuming it's Robusta. So the beans are carefully and lovingly hand picked, roasted and ground; and I don't have any details on these processes, so I'm not totally sure there isn't any secret additive
We receive the fine powder, and then drip brew it this way: press the powder very hard in the filter, then pour in a small amount of boiled water just enough to absorb the powder. A minute later, add more boiled water, this time up to your likings. The slower the drip, the better (so it's the opposite of ristretto, isn't it?), though I can never quite manage it. Might have something to do with the pressure...
Usually we make it super concentrated, using a lot of powder and very little boiled water, and drink with sugar. This afternoon it was as thick as oil, and snapped me awake in no time. The aftertaste was great, too.