Otherwise known as cowboy coffee, if anyone wants a searchable term to learn more!

IMO good home-brewing options (which I’d personally prefer but to each their own) would be either a moka pot or a French press. They’re more full-bodied as they use metal to filter the grounds rather than paper (like drip/pour-over) which lets through more of the oils present in the coffee beans.

If OP gets her drinks from a café, I’d suggest trying an allongé as well. A long black (in my neck of the woods it’s called an americano and we don’t distinguish between the two, this depends on your area*) is espresso poured over hot water, whereas an allongé is basically an espresso with more water passed through the puck of grinds in the portafilter. Passing the extra water through the ground coffee rather than simply adding a shot of espresso to hot water adds a lot of body. Note that there is a higher ratio of beans to water in an allongé compared to a long black/americano, so it’s definitely going to be a stronger tasting brew.

*In areas where they distinguish between the two, as far as I understand a long black is when you pour the espresso on top of the hot water, whereas an americano is when you add hot water to espresso. The main difference is that when the espresso is poured on top, you preserve the crema. In Canadian cafés, I’ve never seen a long black on the menu, but every café I’ve worked at prepared americanos with espresso poured on top of the water.