Dead on. Fastest way to screw up good coffee is to BOIL the water. The flavorful oils in coffee are released at 190-deg F to 205-deg F. At 212-deg F (Boiling point) you get all the bitter acids releasing from the beans. So if you want to focus on the best flavor, get yourself some quality beans and DO NOT boil (that means no percolating, folks). If you don't mind bitter acidity, go ahead and boil the crap out of your coffee. The upside of boiling: you can go cheap because if you boil (which includes use of percolators), you might as well use the cheapest Hills Bros. coffee because you are getting more bitter acid than flavorful oil regardless of your bean.