Can Drinking Very Hot Coffee Increase Oesophageal Cancer Risk?

There is nothing quite like a freshly brewed cup of coffee, but how hot you drink it may be worth considering. A 2026 study involving nearly one million UK adults found an association between drinking very hot beverages and an increased risk of oesophageal squamous cell carcinoma, a type of cancer that affects the oesophagus, the tube that carries food from the mouth to the stomach.

The research, conducted by experts from the University of Oxford and published in the International Journal of Cancer, examined the relationship between beverage temperature, drinking habits and oesophageal cancer risk.
What Did the Study Find?

The study analysed data from 977,282 middle-aged adults. Researchers classified drinks consumed at temperatures of 65°C (149°F) or above as very hot.

According to the findings, people who preferred very hot drinks had approximately three times the risk of developing oesophageal squamous cell carcinoma compared with those who preferred warm drinks. The researchers also found that consuming six or more hot beverages daily was associated with a higher risk.

It is important to understand what these findings mean. The study identified an association rather than proving that drinking hot coffee directly causes cancer. The reported increase refers to relative risk, not the likelihood that an individual coffee drinker will develop the disease.

The findings nevertheless support the importance of allowing very hot beverages to cool before drinking them.

How Hot Should Your Coffee Be?

Coffee brewing temperature and drinking temperature are two different things. Water used to brew coffee is often heated to around 195–205°F (90–96°C), but the resulting drink gradually cools after brewing. The temperature at which you actually take a sip depends on how the coffee is prepared, the cup used and how long you allow it to stand.

The Speciality Coffee Association has discussed serving temperatures in relation to coffee flavour and tasting preferences. However, there is no single ideal drinking temperature for everyone, and a temperature recommended for tasting should not be confused with a medical safety threshold.

If your coffee is steaming intensely or feels uncomfortably hot, give it a few minutes to cool. You do not need to give up your favourite drink to make a more sensible choice.
What Else Can Affect Oesophageal Cancer Risk?

Temperature is only one part of the wider discussion about oesophageal cancer. Smoking and alcohol consumption are established risk factors, although risks vary according to the type of cancer and other individual circumstances.

The International Agency for Research on Cancer has classified drinking very hot beverages, generally above 65°C, as probably carcinogenic to humans. This classification concerns the temperature of beverages rather than coffee itself.

Reducing tobacco use, limiting alcohol consumption and avoiding regularly drinking scalding-hot beverages are sensible steps to consider for your health.

Should You Stop Drinking Hot Coffee?

Not necessarily. The research is about drinking temperature, not a recommendation to stop drinking coffee altogether. Allowing your coffee or tea to cool to a comfortable temperature is a straightforward precaution that lets you continue enjoying your drink without rushing to take a sip while it is still extremely hot.

As with many health studies, the findings need to be understood in context. They describe patterns observed across a large population and cannot predict an individual's personal risk.

So, the next time you prepare your morning coffee, give it a little time to cool before drinking it. You can still enjoy the aroma and flavour without drinking it while it is scalding hot.

Sources

• University of Oxford researchers, International Journal of Cancer (2026). Link to the original research paper.
• International Agency for Research on Cancer (IARC), information on very hot beverages and cancer risk.

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