What is the correct temperature when extracting saffron flavour? I have several recipes that call for saffron. Obviously, they all say to put the saffron in some water to extract the flavour so it spreads more evenly in the dish. However, there is no mention of the temperature of the water.

Should this be boiling water? Cold water? hot, or warm water?
I know that hotter water will cause the extraction to be faster, but will there be any damage to the saffron and its flavour?
From personal experience, I did not know how to cook with Saffron. So, I would soak it in a little bit of cold milk before adding it to my dessert and it never brought enough flavour or colour into my dessert. Then I started to infuse saffron in a small amount of warm water or milk, for approximately 15 to 30 minutes before adding it to the other ingredients, usually towards the end of cooking. This really draws out the beautiful colour and that royal flavour from it.