I see the value for American-style "espresso-flavored" drinks, or similar bottled/packaged products.
But, yuck, who on earth wants to drink actual espresso at room temperature?
But, yuck, who on earth wants to drink actual espresso at room temperature?
"You got your cold brew, your Japanese iced coffee, your iced americano. Then there's your mazagran, that's coffee with lemon juice, real refreshing. Your espresso tonic. Your iced latte, iced cappuccino, iced macchiato. You got your iced mocha, your frappuccino, your Greek frappé. Vietnamese iced coffee with the condensed milk dripping down real slow. Affogato, that's espresso poured right over ice cream. That's... that's about it."
Instead of heating water to extract coffee and then latter cooling it to freeze dry and make instant coffee you keep the whole process at low temperatures, saving lots of power.
I think almost everything tastes better at room-ish temperature.
(Some things need to be colder or hotter to keep their texture, but I can't think of anything that _tastes_ better outside of the 16~25°C range)
Even though I don't doubt your claim that some particles travel easier at higher degrees I suspect the difference is too small to notice before the rise in temperature becomes distracting to _me_.