>But perhaps this can be used in the instant coffee industry or something.

As stated in the article, the whole point is for use in ready-to-drink coffee manufacturing.

Could be useful for mass production of espresso-based drinks (like the ones sold at convenience stores), and possibly various foods like Tiramisu.

An average coffee shop's espresso machine might use $200/month of electricity, so even though the percent saving (75%) is high, it's off a base that's small relative to other costs; possibly too small to be enticing.

For certain styles of coffee, crema in espresso is not necessarily desired — it typically has a high concentration of more bitter flavor compounds.

If you're drinking light, floral and acidic coffees, it's been relatively "trendy" recently to skim the crema off before drinking it.

I don't bother with that, but pulling two shots and removing the crema from one of them and trying them side by side is an interesting sensory experience — I'd encourage you to try, at least once!

> having the coffee warm is kinda important.

Cold drip coffee is a thing, done well a very nice thing.

It is the GPT2 of espresso. Looks bad but idea is sound. There will be a GPT5.5 later on.

I like my Nespresso thank you very much.