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@dan
@TM
My 2p (Disclaimer: I am no scientist, but I know a bit about coffee and have used all of the main methods discussed here)
The only way to get the coffee to pour slower would be grind finer - but a coarse grind produces better flavour etc with a filter. I would definitely avoid passing it through the grounds more than once as you'll just end up with bitter coffee. Pour over filters tend to produce coffee that is nearer to tea in viscosity and is quite a different drink as the paper filters the oils which you get in espresso or cafetieres.
If you want a richer/ more espresso like coffee and don't want to stump up for a home espresso machine then you're better off using a stovetop. Aeropress is a good middle ground, as it allows a longer brew process before you press the coffee through the filter - so you can have espresso-like coffee with clear, distinct flavours, but without the oils and bitter flavours you can get with stove tops and home espresso machines if you aren't careful with cleaning and temperatures etc.
If you are using pre-ground coffee, it would be worth investing in a cheap-ish grinder (you don't need an expensive one if you're only grinding for filter) with some ability to vary the grind, and experiment with it.
Also - more #rep for @big_daddy_wayne