Thanks for doing that! It’s interesting how rarely barista comp details end up being translatable to shops…
I’ve experimented with that, also. Results vary with mileage. For the lighter roasts, it seemed to help “preserve” certain floral characteristics. But it sure wasn’t consistent. And, to be honest, the tests were ran only with straight shots that were consumed immediately out of porcelain cups. Should time and interest co-exist for me, in the next few weeks, I’ll try different demitasse media (such as SS cups) that should more effectively and efficiently chill the shots.