In 2016, the International Agency for Research on Cancer (IARC) classified the drinking of very hot beverages above 65 °C as “probably carcinogenic to humans” (Group 2A), with esophageal squamous cell carcinoma (ESCC) particularly associated with the habit. As this finding may have practical implications for the coffee industry, there appears to be a need to critically reassess the often extremely high standard brewing and serving temperatures used in coffee preparation. This study presents a summary of the most recent IARC assessment on very hot beverage consumption and investigates the influence of brewing temperatures (80, 86, and 93 °C) and roasting degrees (light, medium, and dark) on the sensory profile of manual drip coffee. As the evidence linking very hot beverage consumption to increased ESCC risk has grown stronger, the IARC classification is likely to be upgraded in coming years. As the roast intensity increased, assessors preferred coffees brewed at lower temperatures and most of them were not able to distinguish brews extracted at different temperatures. Given these results, the potential for lowering the brewing temperature in commercial settings is clear. This approach not only enhances consumer safety, but also positions businesses as leaders in health-conscious practices, potentially redefining standards across the industry for the optimal temperature of coffee serving that aligns with both flavor and health research findings.

Proceedings: Lachenmeier, D.W.; Morgado, J.; Maia, A.; Farah, A. Managing Cancer Risk from Very Hot Beverages: Influence of Brewing Temperature on Sensory Characteristics of Coffee. Proceedings 2024, 109, 13. https://doi.org/10.3390/ICC2024-18163