We use a Coleman percolator for our New Orleans style coffee and chicory. We like it about the same viscosity as our gumbo. http://www.amazon.com/Coleman-Cup-Stainless-Steel-Percolator/dp/B0009PUQSM If it doesn't come out the pot with the consistency of a chocolate malt, we did something wrong. I won't say it will hold up a horse shoe, like the coffee in the movie Hidalgo, but you can darn near stand a spoon up in it. We sometimes put some cane syrup and a little heavy cream in it - to thin it out a tad. I'm not saying it's thick, but when it cools off a little you can eat it with a fork. ;) Yum.
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