Your post is so interesting - I grew up on perc and still long for it. The smell alone is worth the price of admission. But I use a Mr. Coffee now and while the coffee is perfectly fine it does lack something...
“....it does lack something...”
The higher prolonged temps of the perc draw out far more oils than a press or cone. Some people prefer that, others not so much. I like both, but they definitely are different.
Electric drip makers work OK when new, but they gradually lose the ability to heat the water hot enough to extract the flavor from the grounds. It’s probably marginal even when brandy new.
I’ve tried a dozen different makers over the years. I’m getting ready to throw out a few that have died, I’m done trying to nurse the POS along. What do I do now?
Currently roast 1 to 1 and a half pounds at a time, good green beans in a huge Lodge cast iron pan in the oven. Then grind enough to make a pot and pour just boiling water through an old Bunn filter cradle into a thermos or bunn glass container. It’s more or less a Melita type deal. A percolater will work too, check eBay for a vintage unit. Bonus points for Avocado.
The sweetest coffee is “Cowboy” coffee - just set the grounds and cold water in a big boiler near the coals. Near. It takes a long time, it’s not like the movies, where they have five foot flames torching their food on a spit.