"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."
The target of this process is not the residential use, but industry processing.
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.
Sparkling water (8-10C is the recommendation on the bottle in my hand).
Bread (fresh from the oven, toast).
Chicken Soup.
And leaving aside examples, many things do taste better when they are hotter then 25, the heat helps more particles reach the olfactory receptors in your nose.
I'm sure that is correct for many people, but as I said: to _me_ things taste better at around room temperature.
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_.
Well, you know what's taste good and what's not - for you. You are the only judge for your own experience, and taste is an experience of the brain, not something out there. Nevertheless, most people do prefer hot meals, and there's scientifically explanation for that.
But, yuck, who on earth wants to drink actual espresso at room temperature?