One method/technique to consider: separate the infusion step and the extraction step.
I do something called MJA (Mason Jar AeroPress). I just use a Mason Jar because sometimes I experiment with extremely long (overnight) infusions and weird things like that. They're convenient.
However, you could use a pyrex measuring cup as well for the infusion.
In Dave Walsh's "homework" from his 2012 NBC talk, http://vimeo.com/47353795
He does a Pyrex-Hario variant, with a microwave heating step during the infusion.
The AeroPress is an excellent forced-percolation extractor, and if you are gentle with the press, use a paper disc filter, and allow a few seconds for the grounds to create a filter-cake before pressing, you can easily create coffee that is as clarified as any drip coffee. The extraction step is significantly faster than allowing it to percolate in any gravity dripper.
You can also use any gravity filtration method, but nearly all of them will have very slow percolation.
So, like yesterday morning, I boil ~475-500g of water in one Pyrex cup. While that's going, I prepare my other Pyrex cup by preheating with hot tap water, and grind LIDO-2.0 about 25g of coffee. When the water is almost boiled, I take my preheated 2nd cup (empty), add the coffee, and then add the water at desired temperature (if I wait 30s after it is boiling, I get somewhere around 204°F or so).
Toss a square of 1/2" blueboard insulator on top, allow to steep for desired time (enough to reach equilibrium, usually 3-4 minutes). If desired, you could do Dave Walsh's low microwave during this time - I don't find it necessary.
Prepare the AeroPress with a filter.
Inspect to make sure there's no floating grounds (if there are, then it's not done steeping yet - there's still grounds for the brew water to saturate).
When steep is finished, stir it up and pour about half into the AeroPress. Allow to settle for 30 seconds or so. Insert plunger, press VERY gently. When air is passing through grounds, carefully withdraw plunger, stir up the rest of the coffee in the Pyrex cup, and pour all of the rest of the slurry into the AeroPress. Allow to settle, then press the rest.
Makes about 360g of coffee, and the strength and extraction (dissolution percent) is based pretty much on the grind you choose. With evaporation and such, the effective brew ratio is somewhere around 16.5 or so (end up with about 425g of brew water in the end). You could let it steep for 6 minutes, 12 minutes, or 24 hours and you'll still get pretty much the same strength for most grinds up to approximately French Press (Ditting 9).
If I'm doing something really long infusion, that's where I use the Mason Jar - cause I can add the top and prevent any evaporation. Evaporation changes the effective brew ratio in the end.