My pour over went from bitter to sweet after I fixed my water temp

For like 2 years I was brewing with water right off the boil, around 212 degrees. Every cup came out harsh and I just thought dark roasts were not for me. Last week my buddy who works at a shop in Portland told me to let the kettle sit 45 seconds after boiling. Dropped it to about 200 and the difference was unreal. Same beans, same grind, same ratio, but the taste is way smoother. I never thought 12 degrees would matter that much. Has anyone else had a simple tweak like this that changed their daily cup?

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