Obviously, differencies in a bunch of parameters yield variance in flavour and acidity? This is not only temperature, but also time (from the rapid espresso to Cezve to all-nighter cold brews), amount and grind.
There are quite a few discussions dedicated to some of them (temperature, water hardness, time for espresso and french press, and even the cup).
I wonder if there are any interesting ways for them to interact. For instance, a coarser ground would take more time to get the result. Which other things can or cannot be rescued in this fashion? Say, get rich aroma if I only have light roast beans, etc.
I imagine that there is no short or definitive answer, but any ideas are appreciated!