According to the article they see the main use for industrial scale production of coffee/espresso based drinks, in that regard it does make sense. For home use not so much even if there could be some niche market for cold espresso drinks at home, using less ice would allow for less dilution and faster than prepping and then refrigerate the coffee. I sometimes put concentrated ice coffee into my whey/oat shakes, but this is indeed very niche use even for me.

They explicitly mention large scale producers for mixed drinks as a massive target audience. E.g. iced coffee manufacturing will be heavily impacted, they would normally need to heat the liquid, extract the coffee and then cool it back down.

> 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.

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

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