[thenomad]

I've spent a good long time studying coffee prep. I'm not a pro, but I am a mildly obsessive foodie geek, so that may inform how many pinches of salt you take this with.

In non-pressurised or Turkish coffee (French Press, pour-over, other filter) the optimal extraction temperature varies between 93C and 89C - above that you'll start to "scorch" the brew, which means you'll be over-extracting caffine amongst other things, causing that bitter taste.

(I'm fairly sure those are the figures that Harold McGee quotes in "On Food And Cooking", although my copy is buried below a stack of books at the moment whilst we redo our kitchen.)

However, yes, 93C is definitely hot enough that it'll be no fun to drink.