It is not easy to drink, because the volatile fat in coffee determines its fragrance. During the cooling process, these low volatile components will volatilize. At the same time, fruit acid is easy to oxidize and will gradually oxidize during storage. The sour taste after oxidation will be like leftovers or acetic acid. I think when drinking coffee, we must taste the aroma and taste of coffee and understand its artistic conception. If it's all gone, do you want to order a cup of coffee? If it's just to save money, it's all wet. Of course, if it is iced coffee, there is no such problem, because iced coffee is extracted near zero for a long time to protect it from oxidation. I hope you are satisfied with this answer.