Still use a stainless steel percolator. For me the problem with drip makers is they don't get the coffee hot enough to extract the flavor of the coffee.
The best way to burn good coffee is with a percolator.
Ironically, the problem with most drip coffee-makers is that they are actually both too hot and too cold at the same time.
Most of them end up forcing some amount of steam through the coffee, usually at around 215 degrees, which burns some of the grounds and then pushes the rest of the water, usually averaging around 175 degrees, too quickly through the system.
The sweet spot, temperature-wise, is 200 degrees. While an extra 15 degrees on one side and less 25 degrees on the other side may not seem like much, it makes a bigger difference than you'd think. However, the biggest difference-maker is the amount of time the water spends in contact with the grounds. For hot brewing, it should take about 10-12 seconds per ounce of brewed coffee. For a 10-cup pot, that's about a 10-minute brew cycle. Most drip coffee-makers take less than half that time.
The keys to a truly good cup of coffee are fresh grounds, soft water, a filter that drains more slowly than your average filter, a filter that catches not only all of the grounds but most of the excess oils, and a brewing process that keeps the water as close to 200 degrees as possible while adding water in a non-continuous method.
The end result is a cup of coffee that has more body, truer flavor, and less acidity than you can possibly get from any drip coffee-maker using the same grounds.