That's the thing, there may be plenty of capable brewers out there but the makers decided not to pay the snobbery fee for a 'grand poobah snobby snob' certification button to put on their label. Brew temp is only part of the equation to a good cup of coffee. What about extraction time? A pot that squirts a piss hole through the center of the ground mass is not making a good cup and not fully extracting all the ground flavor. Neither IMO is a pot with a wide open bottom where the water is in-out with no hang time to get the goods out of the beans. This is one thing I like with my technivorn, I can close it off or at least part way down to hold water in there to ensure a full immersion and much better chance at extraction than some pots where it just runs right through. Even then, grounds that fill up, flood, sit a minute or three then drain down, don't extract as good as the ones in the center where the water is constantly passing them by and extracting on the fly.
What I like to do with my TV is close it off, let it fill up with water, use a spoon stir the grounds up, open spout, let it drain, close off, fill, stir grounds up, do this two or three times during a brew and I find the coffee is extremely rich and flavorful. It makes a good cup if I can resist the urge to nerd out and play with the pot during brewing, but tinkering will yield a much better cup in my opinion.
I have also used a commercial bunn pot at work, not sure the brand but I have it tweaked to spit out 199 degree water, and it does a pretty knock up job at making coffee too.
Aaron