Recently I've had some amazingly bad coffee in local cafes, and this week I had the same experience with some ground coffee I bought. I used a french press for that. Watery, dark colour, bitter and hardly any coffee taste. Just to be sure I packed a moka express well and the result was awful, very dark and very bitter.
OK, I know I should be using better materials etc., but bear with me. This reminded me, not in a nice way, of long past attempts to get a second brew from filter coffee.
So is this just very poor quality raw materials roasted beyond the limit, or has the industry started to do something like extracting flavour for those capsules you see around and then roasting the heck out of the remaining grounds and selling them? Maybe this sounds a bit far fetched, but the food industry has form.