I also hope there's a disclaimer attached to the packaging that warns of the dangers of gulping down your coffee joulies.
Now certain herbal teas on the other hand are brewed at lower temperatures to keep from scalding the leaves. That may be what you're thinking?
I'm curious, what's your optimal temperature and how do you brew your joe?
In non-pressurised or Turkish coffee (French Press, pour-over, other filter) the optimal extraction temperature varies between 93C and 89C - above that you'll start to "scorch" the brew, which means you'll be over-extracting caffine amongst other things, causing that bitter taste.
(I'm fairly sure those are the figures that Harold McGee quotes in "On Food And Cooking", although my copy is buried below a stack of books at the moment whilst we redo our kitchen.)
However, yes, 93C is definitely hot enough that it'll be no fun to drink.
In a french press, the brew then sits for 3-4 minutes before being served at a hot, yet palatable temperature. Same goes with a pour-over drip or a chimex.
The problem people have with coffee that's too hot is usually related to subpar brew methods, either scalding the coffee grind with water that's too hot (during extraction) or using a cheap drip machine that has a burner that's overactive and basically scorches any coffee that's left out too long.