Many years ago a restaurant where I worked had its coffee-maker thermostats set to 185F and the warmers to a slightly higher maximum temperature. We had fabulous coffee! That's with pretty soft water (Lake Ontario). The hardness of the water affects coffee's flavour; dissolved minerals react with acids which creates new and unexpected tastes while removing some of the expected ones. Back then we were told that the best coffee is made with water that's been suitably heated but never boiled so it still contains the dissolved gases which are removed by boiling (being part of the reason you need to boil water for good tea). I don't much enjoy coffee made with boiled water and I truly dislike it made with steam, both being too bitter for my tastes. But also consider the source: I don't like dark roasts either, too bitter.

Since leaving the restaurant business I mostly stick to (hot) tea; I find it's much easier to make a good cuppa. Nowadays I find coffee is a marvellous incense but never tastes as good as it the aroma promises.

Gnu I think you're right. There is an elevation above which yummy coffee can't be made without a pressure cooker because the water won't get hot enough without one.