Calculating the optimum temperature for serving hot beverages
Abstract
Hot beverages such as tea, hot chocolate, and coffee are frequently served at temperatures between 160 degrees F (71.1 degrees C) and 185 degrees F (85 degrees C). Brief exposures to liquids in this temperature range can cause significant scald burns. However, hot beverages must be served at a temperature that is high enough to provide a satisfactory sensation to the consumer. This paper presents an analysis to quantify hot beverage temperatures that balance limiting the potential scald burn hazard and maintaining an acceptable perception of adequate product warmth. A figure of merit that can be optimized is defined that quantifies and combines both the above effects as a function of the beverage temperature. An established mathematical model for simulating burns as a function of applied surface temperature and time of exposure is used to quantify the extent of thermal injury. Recent data from the literature defines the consumer preferred drinking temperature of coffee. A metric accommodates the thermal effects of both scald hazard and product taste to identify an optimal recommended serving temperature. The burn model shows the standard exponential dependence of injury level on temperature. The preferred drinking temperature of coffee is specified in the literature as 140+/-15 degrees F (60+/-8.3 degrees C) for a population of 300 subjects. A linear (with respect to temperature) figure of merit merged the two effects to identify an optimal drinking temperature of approximately 136 degrees F (57.8 degrees C). The analysis points to a reduction in the presently recommended serving temperature of coffee to achieve the combined result of reducing the scald burn hazard and improving customer satisfaction.
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This lower temperature is safer with regard to the risk of scald burns.
“This lower temperature is safer with regard to the risk of scald burns50.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [50]
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- Authors
- Brown, F., & Diller, K. R.
- Affiliations
- The University of Texas at Tyler (US)
- The University of Texas at Austin (US)
- Corresponding author
- Diller, Kenneth R.
- ORCID
- Diller, Kenneth R.
- Venue
- Burns
- Publisher
- Elsevier BV
- Published
- 2008-08
- Volume
- 34
- Issue
- 5
- Pages
- 648-654
- ISSN
- 0305-4179 (ISSN-L)
- OpenAlex
- W2064923801
- Cited by
- 91
- References
- 26
- Citations by year
- 2026: 3 · 2025: 5 · 2024: 4 · 2023: 8 · 2022: 8 · 2021: 7 · 2020: 7 · 2019: 11 · 2018: 8 · 2017: 5 · 2016: 8 · 2015: 5 · 2014: 3 · 2013: 1 · 2012: 2
- FWCI
- 1.49
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Burns (publishedVersion)
- PubMed (publishedVersion)
- Funders
- University of Texas at Austin
- Topics
- Health Sciences › Medicine › Epidemiology › Burn Injury Management and Outcomes
- Physical Sciences › Engineering › Computational Mechanics › Heat Transfer and Numerical Methods
- Health Sciences › Medicine › Physiology › Thermoregulation and physiological responses
- Keywords
- hot beverages, scalds, serving temperature, coffee, burns, consumer preferences, figure of merit, thermal comfort, burn prevention
- MeSH terms
- Algorithms, Beverages, Burns, Coffee, Consumer Product Safety, Consumer Behavior, Food Handling, Hot Temperature, Humans, Models, Biological, Skin, Skin Temperature, Thermal Conductivity, Cohort Studies
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