Measure your coffee
Ideally, a ratio of 1:20 (that's one part coffee to 20 parts water, or about 7.5g of coffee to 150mL of water) makes a fairly strong cup of coffee. That said, some people go as high as 1:14 or as low as 1:30. It's up to you to decide what tastes best, which is much easier to do (and replicate) once you remove all the guesswork.
Pre-infuse your grounds
This preps the coffee by pouring hot water over the grounds to help release any remaining carbon dioxide gas left over from the roasting process. Skipping this step will allow the carbon dioxide to repel water during part of the brewing process, effectively making the brew weaker.
To pre-infuse your coffee, insert a filter into the hopper and add your coffee grounds. Then use a kettle to preheat roughly 50 milliliters or quarter-cup of water to 200 degrees Fahrenheit. Slowly pour the heated water over the grounds, making sure to thoroughly wet all of them. Let this sit for approximately 45 seconds before starting the coffee maker.
Brew at the right temperature
Another step many automatic coffee makers skip is reaching optimal temperature. The desired brew temperature for drip coffee is between 195 and 205 degrees Fahrenheit. Newer, high-end models sometimes have a manual temperature adjustment, but older, cheaper makers do not.
Keep in mind, however, you do not want to exceed 205 degrees, as it will "burn" the coffee. If this doesn't work, you might want to consider upgrading your coffee maker.
Use the right water
The quality of the water you use is another often overlooked aspect of brewing coffee. Using hard water that's full of minerals won't bond well with the dissolved particulates from the coffee, leading to an under-extracted, weak coffee. Big Lake has pretty good water, but even better to use water filtered from chlorine and other additives.