Take a cafetiere
Add ground coffee in the bottom, at least twice the amount recommended for that size
Add a small dribble of boiling hot water and stir until you get a kind of muddy dough
Stir it all up until it's all muddy
Add a tiny dribble and stir - only tiny bits at a time
Repeat until the cafetiere is 50% full
Keep stirring every now and then for the next 5 minutes
Plunge and pour

Be warned - this is not recommended unless you're seriously into caffeine

Hmm. Think I'll try that, then!

Don't say I didn't warn you

I always do this, but with that different stronger brand it was even stronger

Boing! Think that was the ceiling! Yeah, works well!

Sounds like my sisters coffee, its thick enough to tar the roof, I tell her coffee is not supposed to hurt or cause my brain to leap out of my head

And she says? Of course it is? Or something?

Is a cafetiere the same thing as a French Press? Or do you know? I live in California, so a lot of things have different names here.

It is the same thing.

Ive never experienced coffee thats thick at all o_O everything I drank was liquid. fuller than water but pretty liquid...

If you make it normally, yeah. Gareth's way is like mud, depending just how much coffee you put in. It's also, needless to say, a BIT stronger than usual, too.

You want strong, then try turkish coffee.

I brought some back when I went on holiday there, where it is usually brewed in a czeve, a small, narrow but tall pot with a long handle, and served in tiny 2-inch or so tall by 1.5 wide cups.

Could stand a spoon up in some of that stuff almost, tastes great, but bloody strong, one doesn't drink the last of the cup, because it sediments out at the bottom and leaves something looking like a muddy oil slick.

That is extremely different from any coffee ive had..I mean actual sludgy material in it? Do you also drink it black? Is that what youre going to tell me next :o

my dad drinks it black. gross.

Coffee like described here, you'd probably drink it black, yeah. You prefer it weaker and with milk, that's fine. Shall we all gang up on you and call that 'gross'?

Turkish coffee, yes, definately, I can't imagine anything so foul as to taint it with milk, its always served black, and strong as hell in miniature china cups, the ones I have somewhere still are shorter than my little finger

Personally I think milk ruins the flavour of any coffee, turns it into..well...hot milky slop, same goes for tea, especially teas with a delicate flavour. Can't stand instant coffee either, has to be filter coffee or the turkish kind, for my tastes, preferably strong, black cafetiere coffee made with ground beans, or very strong black tea, with honey in it.

With the turkish coffee, there is a pool of sludge at the bottom, but its not for drinking, its because turkish coffee comes as a very fine powder, the texture of fine flour or icing sugar, and it isn't filtered off as the coffee is poured into cups, just left to settle, and the coffee poured off, naturally a good deal makes it into the cup and settles out.

Caffeine doesn't like me, but I do love coffee, I just don't drink much of it, the upshot is caffeine retains the cognitively enhancing qualities that regular drinkers miss due to tolerance.

This thread reminded me I have that turkish coffee, I haven't had any in years, I might make a cup next time I wake up.

If you've had that Turkish coffee for years it might be rancid.  Coffee oils usually turn rancid within a few months unless kept in the freezer.  I don't know how long coffee stays fresh in a freezer.