According to the article they see the main use for industrial scale production of coffee/espresso based drinks, in that regard it does make sense. For home use not so much even if there could be some niche market for cold espresso drinks at home, using less ice would allow for less dilution and faster than prepping and then refrigerate the coffee. I sometimes put concentrated ice coffee into my whey/oat shakes, but this is indeed very niche use even for me.