The product is moving into a different territory, though. I doubt these guys even know how to pull a proper espresso shot as a baseline for the test. I'm sure you can grind espresso coffee beans to a powder and just shake it until it achieves a flavor similar to espresso, but that doesn't mean the resulting drink can really compare to something that was brewed at the right temperature and pressure.

Technically you can also buy a bottle of grape juice from the grocery store, let it sit on the kitchen sink with a yeast lock for a few weeks and call it wine, and technically it even is, but it's also going to taste quite shitty.

I jumped on this at first as well. But to be honest if their target demographic is industrial production of coffee like beverages (like those Star Bucks soda can ”coffees”), well then it might not be so bad. I was thinking that a lot of flavour compounds of espresso breaks down quite rapidly while the drink cools, so the method of cooling all drinks to equal temperatures could be enough to skew the results regardless, but again for commercial coffee based soft drinks this is already the case. Headline is a bit misleading though.

Considering the vibrations from those capsule machines it might not be so far off

>But perhaps this can be used in the instant coffee industry or something.

As stated in the article, the whole point is for use in ready-to-drink coffee manufacturing.

It is the GPT2 of espresso. Looks bad but idea is sound. There will be a GPT5.5 later on.

> having the coffee warm is kinda important.

Cold drip coffee is a thing, done well a very nice thing.

Could be useful for mass production of espresso-based drinks (like the ones sold at convenience stores), and possibly various foods like Tiramisu.

An average coffee shop's espresso machine might use $200/month of electricity, so even though the percent saving (75%) is high, it's off a base that's small relative to other costs; possibly too small to be enticing.

For certain styles of coffee, crema in espresso is not necessarily desired — it typically has a high concentration of more bitter flavor compounds.

If you're drinking light, floral and acidic coffees, it's been relatively "trendy" recently to skim the crema off before drinking it.

I don't bother with that, but pulling two shots and removing the crema from one of them and trying them side by side is an interesting sensory experience — I'd encourage you to try, at least once!

I usually forget about my coffee anyway until it's cold.

To be fair, precedent has already been made with cold brew.

> But people want to drink coffee/espresso hot

An awful lot of people drink iced espresso drinks these days. Room temperature (or below) brewing would make a big difference to the dilution in those drinks.