title_body: When dialing in a pour over, what factors indicate a change in water temperature might be necessary?
upvoted_answer: Agreed with the above answer by Jason: it's about taste.
  
  That said, of late i have been surprised by how effective for extractin Scott Rao's 97degree C is for a pour over[link].In particular it seems that central and south american beans need the temp to get out the flavour - african's less so but still work in that range.
  
  But to your question - a more specific mapping of flavours:
  
  Matt Perger has a super chart to map when temp may come into play based on what you're tasting and how to tweak it. (2)