The best gas station coffee I have ever had is at a Shell station off exit 78 on I-95 in Connecticut. I know how ridiculous this sounds. Bear with me.
The setup: they have a Bunn drip machine that they clean, apparently, more than once a day. They use a medium-dark roast bean from a regional Rhode Island roaster (the label is on the bag if you look). They rotate the pot every 30 minutes so it is never sitting more than half an hour. The cashier is a middle-aged woman named Denise who told me all of this when I asked why the coffee was so much better than the Wawa 10 miles south.
The lesson is not that gas station coffee is secretly good. It is not, mostly. The lesson is that any coffee served at the right temperature, from clean equipment, brewed with beans that were roasted this month, tastes better than fancy coffee that has been sitting under a warmer since 5am. You can be a Blue Bottle in San Francisco and serve worse coffee than a Shell station if you get the fundamentals wrong. Denise gets the fundamentals right. I stop every time I drive that stretch.