Some recipes obsess over 200°F or 93°C. The truth? Boiling water (212°F) is too hot, but anything between 195°F and 205°F works. If you don't have a thermometer, boil and wait 30 seconds. That's close enough.

What actually affects extraction more is grind size. If your coffee tastes bitter, it's usually too fine, not too hot. If it tastes sour, it's too coarse. Adjust the grind before you fuss over temperature.