First, Clever loses equivalent amounts of heat during the brew process as say, v60, due to a huge lack of insulation. v60 loses it though the top, Clever through the sides. However, the bigger issue is the absorption of heat by the grounds themselves, coupled with the loss from pouring. Whatever your start temperature is, you can always expect to loose 6-8 degrees immediately. Therefore, it's nearly impossible to have too hot of water. NEARLY. Because of this I use as hot of water as I possibly can especially because of how much heat is lost during the brew process. In reality with most cup at a time brews, you only maintain 195-202 for about a minute to a minute and a half depending on the brewer and how you approach additions of at temperature water. Luckily, this can work with the help of a little turbulence. I am able to extract my desired TDS in as little as 1.5 - 2 minutes. If I do a longer brew on Clever, it yields the same results with a courser grind size, but I don't see why I need to wait longer to achieve the same results. I was incredibly impressed by how many competitors at the Brewers Cup in Houston understood the importance of water temperature. I didn't see anyone use the "proper" temperature water out of the boilers. By the time it is transferred to the pour device, it is around 6 degrees cooler than the boiler reads.
That said, you can use any brew method to prepare well extracted coffee. Chemex, v60, aeropress, press pot, etc. Yes, some are easier to use than others, and some produce cups which we might prefer, but it is very possible to manipulate almost any brew platform to produce a desired strength/extraction. Knocking any brew platform is an exercise in futility. I still can get excellent and CONSISTENT coffee from a Fetco more easily than I can from a manual brew. I choose to manually brew mostly for the zero waste, and a little for the theater. I love the theater because it allows a chance to connect with the consumer in the same way that an espresso machine does.
Lastly, it is very possible to make a hot cup on any brew platform. Have warm cups, use hot enough water to start, and keep your total contact time as low as possible. The longer the water spends with the grounds, the cooler the resulting cup will be. Also, excessive bloom times cool the cup substantially, and are in my humble opinion, a waste of valuable time and heat.
Jonathan S. Jarrow
Harbinger Coffee, LLC
"Happy Martinique! Hospitable land!
In a new world, you were the first
To gather and fertilize this delightful Asiatic berry,
And, in a French soil, to ripen its Ambrosia!