I spent almost eight years in the office coffee business many moons ago. We use a Bunn for our brew to this day. It meets the standards for brewing established years ago by a number of groups involved in professional food service.
Those standards call for a water temperature of 200° (+/- 4°) and for the water to be in contact with the coffee grounds for no less than 2.5 minutes and no more than 3.5 minutes for a 12 cup (64 oz.) pot. The result is a range of extraction of the coffee oils considered ideal with variables for taste being the weight, grind, roasting and blend of the coffee itself. The Bunn uses an internal tank to heat and store hot water and keep it at the ready for the next pot. Brewers like the Mr. Coffee and stove top percolators heat the water from scratch resulting in a much slower brew, higher temperatures and over extraction of the coffee oils.
Starbucks and others have certainly changed consumer expectations of how a "good" cup of coffee tastes by using French Roast standards with their offerings. To me, French Roast is little more than burning of the coffee during the roasting process to hide the poor quality of the beans used in the blend. The most widely used blend, and the highest quality IMHO, is the "Pan-American" blend which consists of 1/3 Brazilian Milds, 1/3 Columbian, and 1/3 of any of the Central American mountain grown beans. It is medium roasted and a standard drip grind. Folger's Classic Roast is as good as it gets as far as what is available in the grocery store.