I wondered when brewing press pot coffee-- since it's not at best drinkable level until its below 150 degrees, how much is the flavor affected if you brew at 180 vs 200 ?
Answer-- a lot. I lose all of the higher fruity or floral nuances and only retain the 'deeper' flavors. The varietal characteristic that make that particular coffee an excellent cup, rather than just a good cup, are not there.
This, of course, is nothing other than what would be expected. But I had to taste it in actual practice, just so I can know.