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.
