It's not your imagination, it's science (although it does depend on the other variables). The temperature of water changes the extraction of dissolved and undis

It's not your imagination, it's science (although it does depend on the other variables). The temperature of water changes the extraction of dissolved and undissolved solids from the bean into the water, and water changes whether oils, esters, acids, etc are folded or not, which is what we perceive as flavor (aroma combined with the 6 tastes). It's unlikely that only a few degrees would be perceptible by most people, but for supertasters, with the right coffee, it's possible.