“Because the process produces a concentrated, espresso-strength coffee, it can be used directly to manufacture ready-to-drink products, or shipped as a concentrate and later diluted into a range of drinks, including cold brew and milk-based coffee drinks.”

Okay, that makes sense. A more energy-efficient way to mass-produce cold drinks and concentrates.

There's no way the average coffee drinker would be happy with a room-temperature shot of espresso. Yuck!

Sounds interesting. I wonder how the choice of participants for the sensory tests impacts the lack of differences observed.

A total of 100 untrained coffee consumers participated in the study (consuming coffee at least once per week)