If you increase the atmospheric pressure, you can raise the boiling point of water well beyond 100°C. Of course, that has little to do with brewing coffee.
So you bring the water to a boil, and then let it sit for a minute, then pour it over the grounds. Then as the coffee steeps, the liquid further cools down. It is just below 100 when you brew it.... not when you drink it. It is much cooler when you drink it, (65 to 80 C).
So you bring the water to a boil, and then let it sit for a minute, then pour it over the grounds. Then as the coffee steeps, the liquid further cools down. It is just below 100 when you brew it.... not when you drink it. It is much cooler when you drink it, (65 to 80 C).