reheated espresso tastes a WHOLE lot different, and reheated latte or flat white etc… well… nothing about them is the same except the caffeine content at that point

i can’t speak much for drip because american and australian coffee preparations are very different, but i imagine it’d be similar: coffee has oils in it, and i imagine that when it cools down the oils would solidify out… reheating the oils would reliquify them, but i’m not sure they’d be evenly distributed or even in the liquid any more (could be on the cup)

similar reasons as to why freeze dried doesn’t taste as good