I use 199 as the cut-off and immediately pour over the bloom. After a brief period the H2O is down to 195/196 before I continue the pour over process. Usually I'm using a Chemex/Kone combination, so the temperatures are are approaching the lower 190 range by the time the process is finished. I've found that shooting for 195F works best for me in nearly all types of brewing. I used to use a bit hotter, but since getting the Bunn Trifecta MB have discovered that I like the flavors more at a slightly reduced temperature.
Roasting: Quest M3
Brewing: Andrea Premium (espresso), Bunn Trifecta MB, Cona (vacuum), Chemex and Bayreuth (pour overs), French Press, Bialetti Moka
Grinders: MACAP M4 (espresso), Baratza Vario-W with Ditting burrs (everything else)