While I don't want to derail the topic either, I think a discussion of why or why not a brewing method is sensible in a post talking about why we prefer our favorite brewing methods is just barely on topic enough for me to continue it in here verses breaking the discussion away... If moderators or Dan would like the conversation broken away I'll be more than happy to move posts to a new post.
Getting back to it, while you were speaking to the finished temperature in the cup, I was not. I was speaking to thermocouple readings in the slurry itself.
To solidify my findings, I did another temperature reading experiment today.
I used a different brewing method than you do, one that attempted to better maximize the brewing temperature. Therefore, the lid stayed on the entire time, it was not removed to stir at two different points. I used a preheated ceramic saucer as a lid. It fits more snuggly, is thicker and retains heat better than the thin, plastic lid that comes with the Clever. Also, the Clever was not set on a cold counter, it was set atop the coaster which was placed on a mug that contained off boil water in hopes that the water would help send some heat up towards the bottom of the slurry.
I was using a coffee that is best with 202.5F brew water, so I used that. I used 32g of coffee. Brew time was 3 minutes.
Results were not shocking. Even with all of the additions and modifications the plastic walls just let too much temperature go.
In the first 1:15 the temperature dropped all the way down to 192.1 from 202.5. Temperature declined slowed down a bit after this.
At 3 minutes when I went to set the dripper on the mug the slurry read 181.2 F, my best findings so far, but still not anything to brag about.
If my experiments had involved 2 stirring points and the brew time was 4 minutes I think I would have been sitting around 170 at the end of the process.
But indeed, the temperature in the cup after my experiment read very close to what you had found, 163.6 F.
Like I said earlier, I like the concept, I just think it's a poor example of the concept. I'd much rather have heat loss over 20 seconds while the rest of my V60 drains through for temperature readings of 192 at the end of the extraction than heat loss for 3-4 minutes while my Clever just sits there for temperature readings of 181.
Okay, this is my new pet-project. Our shop has always been geared toward commuter-coffee drinkers and simple espresso, but after reading about how big manual brewing and single-cup service is getting, I have started experimenting with different brewing profiles for a few of our different varietals and blends. I have a jury-rig consisting of an old French-press, a hotplate, cooking thermometer, and a consumer scale. I don't have as much control over the grind and I don't have many tools. I'd love to try some other methods if I knew where to start.