Good read. He makes a strong case for trying 175°F brewing:
There are people who buy AeroPresses who use it differently, and the first way they use it differently is they don’t use 175 degree water. They say, oh you can’t possibly brew coffee at 175 degrees. My answer always is, well, you can use any temperature your heart desires, but you owe it to yourself to try 175, because whenever we do blind tasting, whether it be for just average people or professional coffee tasters, they invariably choose 175. I would say that the average person who had an AeroPress has never tried 175, even once.
He’s right for me — I hadn’t tried it. So today, I brewed both of my cups at 175°F: the first using the original instructions to the letter (including dilution), and the second using my usual method of inversion, filling it most of the way up, and not diluting. Both tasted too sweet and weak to me, with my method being slightly less weak. Not my style. I’m going back to boiling the water for now, but I’m glad I tried it.
(For whatever it’s worth: the SCAA cupping standard for brewing temperature is 200°F.)