I'm _very much_ a coffee nerd.

There's a semi-famous, super hipster cafe near me in Tokyo, that I sometimes go to.

Once, they had a special on the menu, when they give you a flat white, and a double shot of espresso on the side, with a thermometer hovering over the shot, with suggestions of tasting notes that you can get out from sips at different temperatures.

Now, that's generally very much a thing — things definitely taste differently based on the temperature (or maybe _they_ don't, but we _perceive_ them differently? distinction without a difference, I guess.).

The suggested temperature ranges were 51-40C; 40-30C, and 30-20C.

51-40 was great. 40-30 was getting weird, but still _interesting_, because you definitely got different notes.

But the 30-20 was terrible. That is absolutely too cool to enjoy a shot of espresso. I'm all for experimentation and doing weird things, but that was no longer riding the line of "not great but interesting" and went straight into "why would you ever do this" territory.

It is intended for manufacturing canned iced lattes and similar, as stated in the article.

> The saving could be especially significant for companies who make coffee-based ready-to-drink products at industrial scale

It's not for you

Think of how cool you'll look with an oscilloscope on top of your coffee machine, though.

Could be great for an iced Americano