This is a neat idea, since cold brew has a common criticism of an oxidized flavor due to its long steep time. A shorter steep could get you the smooth flavor without the oxidation
https://old.reddit.com/r/coldbrew/comments/ob0gzg/cold_brew_...
You can also sous vide coldbrew coffee for faster results than traditional coldbrew. But at that point is it still technically coldbrew? Maybe warmbrew is a better term for it.