Nothing beats a South Indian 'degree filter coffee' early in the morning for salvation.
The aroma of the coffee powder, usually the peaberry variety, roasted and ground with a dash of powdered chicory root for increasing the brew strength kicks off the ritual of coffee drinking. [My fave brand is Cothas Coffee, with 85% coffee and 15% chicory. I love that taste of coffee powder in my mouth :-)] A slow drip gives the best potent brew for which the coffee powder needs to pressed to the filter to be packed dense and hot water poured in slowly and the filter capped. The decoction should look dark and viscous to knock you off. :-)