Scalding coffee is bad generally. Experiment with darker roasts or cold brews.
Temperature by Roast and Style
Light roasts: Need hotter water (202°F–205°F / 94°C–96°C) to pull out locked-in flavors.
Dark roasts: Need cooler water (190°F–195°F / 88°C–90°C) to stop bitter tastes.
Cold brew: Uses cold or room-temperature water (35°F–70°F / 2°C–21°C) over 12 to 24 hours