This is how coffee is brewed in very traditional cultures in Africa. I think even Turkish coffee is brewed this way. However this is probably a bit limited as far as separating enough oil from the finished product.You could always use no filter medium and completely remove that issue.
- Brew your coffee with the grounds suspended in a container of heated water for some period of time.
- Let the grounds settle out (or centrifuge them if you are in a hurry.
- Pour off the supernatant (the coffee), leaving the grounds behind in the original container.