In general, European-made automatics are calibrated better than their American counterparts. Manual methods allow you to manage the amount of time the coffee grounds and water stay in contact, essential to extracting full flavor. Gold filters are the preferred. If you must use paper, try the unbleached variety. Once a month, run a half-pot of distilled white vinegar through the brewing cycle, then follow with two cycles of fresh water.
Commercial preparations are also available.
You'll make a fine pot every time. Also, flavor oils thus release into the brew, not the filter. If you must use tap water, run the faucet to clear the water sitting in the pipes. Colder and fresher makes a tastier, livelier brew. Just a few swishes in hot water will help maintain the coffee's temperature and flavor.