If you click around through BuzzFeed or Huffington Post you'll inevitably come across some engaging listicles promoting what are known as "kitchen hacks" -- tricks for home cooks to employ in their kitchen that alternate between clever, fun, useless, and counterproductive. The "kitchen hack" genre reflects the abject terror a certain portion of the American populace has of the kitchen and its various accouterments.
The kitchen can be hot and sharp and dangerous and frustrating, and tips and tricks to get around those hazards are well and good. But in cookery, as with all activities, there are certain fundamental skill sets that are so basic that they can't actually be gotten around -- indeed, trying to get around them will invariably be more trouble than it's worth.
Enter coffeemaker cooking. It's the puzzling fad of taking perfectly good foodstuffs and a perfectly good coffeemaker and ruining them both simultaneously.
Think about your coffeemaker. All it does, really, is boil water. When you cook something in a coffeemaker, what you're telling the world is that you find the process of adding food to boiling water either too arduous or too complex, and thus you want this machine to do it for you.
But the implied incompetence is far from the worst feature of this culinary atrocity. Once again I ask you to think about your coffeemaker. Specifically, think about the last time you cleaned your coffeemaker. That machine is forever impregnated with burnt oils from ground coffee beans and will retain the stink of old java no matter how many times you wash it. Into that, you want to put food?
Here's what will happen. That broccoli you steam in the coffeemaker basket will have a weird coffee aftertaste. Then your coffee will have a weird broccoli aftertaste. You'll have ruined your broccoli and your coffee, all because putting water in a pot and heating it was to high a hill to climb.