[hdndjsbbs]

"room temperature espresso" was the first thing I thought of - espresso is meant to be drunk hot, right away. If you let a good shot cool off and compare it to a bad shot you're not going to notice the difference as much because you made them both worse by letting them sit and cool.

For industrial processes it probably doesn't matter - look at how nescafe is manufactured.

[pfdietz]

I wonder if this process would work if the water were replaced with milk. Milk would degrade at high temperature, but this (at least in bulk) is at room temperature.

[LtWorf]

You think people who drink espresso would be ok with drinking milk? Also a majority of humans are lactose intolerant.

[__alexs]

The majority of people that drink espresso drink it with milk.

[drawnwren]

The majority of Americans that drink espresso drink it with milk.

[brian-m]

Would be awesome for industrial processes if it can be scaled, is comparable in price to heating water, and preserves what makes a good espresso a good espresso.

Was talking with a roaster who was providing espresso to a distillery recently. The distiller had tried a range of other products but only espresso shots were giving the flavour they were chasing. Needless to say, it ended up being a pretty limited run because the guys grew tired of pulling litres of shots for a batch!

[Skunkleton]

If your goal is to understand the quality of the espresso shot, rather than experience a high quality espresso shot, letting it cool off provides a useful data point.