This question is difficult to google because of the overwhelming amount of people looking for less acidic coffee, but...
My (very cheap) 4-cup Cuisinart drip-style coffee maker (like the kind you'd find in a hotel) fits the bill for me in most ways: size, ease of use and cleanup, simplicity. I've had more involved ways of making coffee in my life and noticed the joy slip away when I have to work for 30 minutes just to have a nice hot cup before my brain is even awake enough to know the difference.
I only buy light and medium roast single-origin coffees from regions like Guatemala and Ethiopia because they seem to correspond to brighter (read: more acidic) and more fruity flavors, and I grind it myself, albeit with a blade grinder, so I'm fairly certain the beans aren't to blame. Also use a 1:17 by weight ratio of coffee to tap water.
I'm interested to know why the coffee I'm making is so muted compared to the other extraction methods I'm used to (pour over, Aeropress, french press). The cup that comes out of this machine is the opposite of bright and citrusy; more like muddy. It's not terrible, but if I add a pinch of citric acid, it certainly brightens up (though there's no accompanying fruity/citrusy smell).
Is it my grinder, extraction method, or coffee maker? Or maybe something else?