As said above, spend money in a nice burr grinder. Achieving a consistent and repeatable grind without generating too much heat is more important than the coffeemaker.
The Aeropress (already recommended above) is neat and easy to use, and has a small footprint. Depending on grind size, water temperature, and pressure applied, it can basically replace a pourover, a French press, and a Moka pot all at once--and produces a cleaner coffee, both in taste and in lack of particles. It can even sort of produce some crema if you use a very fine grind of an oil-rich bean. It costs nothing and is unbreakable. Can't go wrong with it.
The so-called "Third Wave" coffee culture has saturated the more serious cafes with fruity, floral, acidic light roasts, and baristas who belittle you for asking for cream or godforbid sugar. I really dislike this trend.
Dark roasts get a bad rep because of their association with Starbucks etc. But a well-done dark roast that's rich and punchy while retaining a rich texture is wonderful. If that's your thing, Japan is the place to go, with its own coffee tradition dating back from the late 19th century.