Temperature greater than boiling (212°F) is needed to kill spores... The toxin is heat-labile though and can be destroyed at > 185°F after five minutes or longer, or at > 176°F for 10 minutes or longer.
Are you tilting the pan to improve extraction or to let the grounds settle? because the time it takes for the water to go from a boiling 100ºC (212ºF) down to a drinkable 70º-80ºC (155º-175ºF) is long enough for a medium-fine grind to steep and release it's goodness. Stir right before pouring thru your favorite filter. Same time, temp, and grind size for french presses. Course grinds will withstand higher temps and longer steeps; and is ideal too for moka pot brewing.
frank li wrote:We got rid of coffee machines in 2001 or 2002 and simply use a pan. Once the water boils, it is taken off the heat and custom sized coffee grounds poured right in. A stir and while the mix is still whirling we set the pot on a log cut for holding the pan at a tilt... The combination of whirl and the low corner of the pot work together to help gravity sort stuff out
If you have time (and are willing to make ahead), a long steep like cold brewing will extract the good stuff from medium to fine grinds. But someone already pointed out that's a bit of a misnomer because most "cold brew" is started with room temp or anywhere between 10 degrees above or below body temp (37°C or 98.6°F) water, it's the long steep that's cold.
Coffee is temp sensitive, too hot and it vaporizes the good stuff, too cold and you dont get much either. Steep with the lid on after a moment to flash off some.