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I think your barista guy would be referring to the temperature of the espresso which definitely does suffer when a machine is idling. Old lever machines in which the group head acts as a radiator to regulate brew temp cool down when they're idle and suck too much heat from the brew water, resulting in slightly cool and acidic espresso with weak pale crema, plus they overheat when they're busy. HX machines overheat the brew water at idle so if you dont flush the overheated water you get bitter, thin and usually channelled shots.
Then there's the conversation about milk drinks being too cool which is, as someone further up correctly pointed out, down to the speciality world's preference for cooler milk which is very sweet and delicious, and the regular customer's expectation for a hot drink which they can spend more than 5 minutes enjoying before it goes cold, but its not really a machine issue.
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Stevethecoffee
@withered_preacher
I'm obviously no expert, just repeating what I was told based on my relating the experience of receiving cold coffees at places where the machines were clearly not constantly in use.
Any ideas on alternative reasons for this? It's happened to me often enough.