Not even fully boiling. To quote Wikipedia, because I’m lazy:

The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds, followed by rapid cooling to between 4 °C (39.2 °F) and 5.5 °C (42 °F).

Literally 30 seconds of “pretty hot”. And people are risking serious illness, even death, over some mythical beliefs about how nutrition works.