aromatic coffee?

Question

noting that coffee never tastes as good as it smells.....

Do the aroma-producing compounds responsible for the aroma of freshly made coffee
evaporate, into the air, at a lower temperature than what remains for drinking, in the cup as liquid, and is it possible, to fractionally distill JUST THIS particular fraction at a temperature lower than 100 deg C, to obtain a liquid that finally actually does taste like it smells?

(could those of you who have access to the proper glassware please do this, taste it and let me know)

Answer 1

If you did obtain the pure volatile fractions,
they would be so strong as to be obnoxious.