Firstly, so many people drink shit coffee that how you make it is irrelevant
Yep, I'm cringing reading through this discussion of Americans debating which coffee is best.
What's next, Canadians arguing over whether the most offensive word is "damn" or "bum"?
Karma-burning out of the way, what you describe sounds like it would be very mild coffee, poured quickly over the grounds rather than steeped? Typically coffee snobs go for Italian espresso which is far stronger. The principles are;
1. Beans must be fresh. One week after roasting is the optimal time (the beans de-gas), and they should be ground on demand. Supermarket beans are often sitting there for months.
2. The grinder is more important than the machine. You want a very consistent grind that doesn't raise the heat of the beans. So saying I've A/B-ed an expensive burr grinder with a cheap one and couldn't notice the difference in the end cup.
Another interesting style is Toddy's cold-brewed. You simply place a lot of grounds in a large plunger, fill it with cold water and leave it in the fridge for 12 hours. Plunge and pour into another container, keeping the coffee in the fridge (stays fresh for a week) to use as a base. Pour some into your cup, heat in the microwave and add milk and sugar as desired. Because it was extracted with cold water the taste is incredibly smooth with very little bitterness.