To fully appreciate this coffee, brew for full extraction. Typical makers use too little grounds for the amount of water. Generations of mislabeled coffee canisters have distorted the palates of the drinkers.
Use approximately 10g/.4 oz of whole bean coffee by weight for each 6 oz. coffee cup.
Another common suggestion for those without a kitchen scale is 2 tablespoons per 6 oz. Different flavor components are brought forward and the balance is changed with a higher ratio of coffee to water. The use of a kitchen scale is essential for repeatability.
Store your coffee in its original valve bag to allow for continual release of carbon dioxide. All our coffee comes whole bean. Grinding exposes the coffee oils to oxidation resulting in bitterness and eventual rancidity. Grind your whole beans immediately before brewing.
On the inexpensive side, you can use a blade grinder. Unfortunately it is difficult to get a uniform grind. But if you're going spend $15 on 12 oz. of coffee, use a decent grinder like this Krups F203 grinder. For some, the additional convenience of the Cuisinart DBM-8 Burr Mill works well enough. But use a high quality burr grinder for adjustable and even grind. For an even brew and less residue, consider the Baratza Encore.
While many low cost drip makers can make a decent cup when less water and more grounds are used, considering one of the following for your brewing. There are many other options, including espresso machines. The key is proper ratio of grounds to water, boiler temperature, and brew time: