Espresso, pour overs and even cupping shows you different aspects of the coffee when it cools. In fact, if you follow SCA cupping protocol, one of the most important parts is to evaluate the coffee at room temperature.
I can't recall any amazing cups I drank that became worse when they were cool (both V60s and espresso). They become sweet and syrupy, less harsh and bitter. They taste like juice and it just makes you joyful for some reason, it is almost unbelievable that this is coffee.
I disagree. I have done the experiment a lot because often I make two shots and reheat the second one. It's noticeably less flavoursome and much less aromatic than the first.
No, reheating for sure will evaporate some compounds and might even overextract it, especially if there are still tiny particles in the coffee - like in moka or ibrik (cezve). Again, drink your shot at room temp or close to it. If brewed correctly, it would be somewhat close to tea or juice. It will still taste good, just cold. Mostly as coffee cools it becomes less bitter, more sweet and a tiny bit pleasantly acidic, more clear and less oily.
Some coffeeshops even recommend to taste it while it cools off and not drink straight away.
At WBC judges need to evaluate coffee as it cools down. Some people brew coffee using extract chilling - over a cool steel ball or using chilled portafilters.
I really don't understand how this myth of 'dead' shots still exists.
