Their research, published in the Journal of Food Engineering, included blind taste-testing experiments which showed that their ultrasonic room-temperature version of espresso was undistinguishable from coffee shots brewed in the traditional way.

[–] ITGuyLevi@programming.dev 0 points 18 hours ago (1 children)

Except cold... Why would someone drink a cold expresso? It just seems kinda gross, then again, I'm not a fan of putting cheese in my coffee either (different strokes for different folks I guess).

[–] PennyRoyal@sh.itjust.works 7 points 18 hours ago (1 children)

Espresso is often served over an ice cube in Spain, and it’s fuckin great, to use the technical term. If it’s hot, I’m all for the cold and tasty

[–] ITGuyLevi@programming.dev 2 points 16 hours ago (1 children)

At that point I would think it's more of an americano (espresso and hot water) that's been mishandled, but that's just my opinion. I've never been a fan of cold coffee though I always end up drinking some before I'm done in the morning.

[–] PennyRoyal@sh.itjust.works 1 points 1 hour ago

You’ve clearly never had it. You neck it immediately, it’s an espresso shot, but instantly cooled by flowing over an ice cube. It’s not watered down any significant amount, you don’t wait for the ice cube to melt, you’re missing how much latent energy there is in the change between frozen and liquid in ice. There’s plenty to cool a small shot without melting the whole thing. It keeps the sweetness and even most of the texture of the original shot, it’s just not hot, it’s worth trying