# Drinking Very Hot Coffee May Increase Esophageal Cancer Risk, Research Suggests
The temperature of your morning coffee matters more than you might think. Regularly consuming beverages heated to very high temperatures appears linked to a higher risk of esophageal cancer, according to research from the International Agency for Research on Cancer (IARC).
In 2016, the IARC classified drinking "very hot" tea and coffee as "probably carcinogenic to humans," or Group 2A. This classification focused specifically on the thermal injury caused by extremely hot liquids, not the beverages themselves. The distinction matters. Coffee and tea contain compounds that have been extensively studied, but the heat at which they are consumed emerged as the actual concern.
Here's what happens at the cellular level. When extremely hot liquids repeatedly contact the esophageal lining, they cause thermal burns to the tissue. The esophagus responds by attempting to repair itself through inflammation and cellular regeneration. Over time, this cycle of injury and repair can introduce DNA mutations. Repeated thermal trauma increases the risk that some of these mutations will become cancerous.
The research team examined data from multiple studies across different populations. People who habitually drank very hot beverages, often at temperatures above 70 degrees Celsius (158 degrees Fahrenheit), showed elevated esophageal cancer rates compared to those who drank cooler beverages.
This does not mean coffee itself causes cancer. Studies have actually found coffee consumption protective against certain cancers. The critical variable is temperature. Drinking your coffee at a comfortable drinking temperature, rather than scalding hot, removes the suspected risk factor while preserving the beverage's potential health benefits.
The IARC's Group 2A classification sits between "probably carcinogenic" and "not classifiable." It reflects a pattern of evidence in animal studies and human data that warrants caution but does not constitute proof of direct causation in all scenarios.
Esophageal cancer remains relatively rare in developed nations, affecting roughly 5 to 10 per 100,000 people annually. Risk factors include smoking, heavy alcohol use, obesity, and chronic acid reflux. Adding "very hot beverage consumption" to this list provides actionable guidance: let your drink cool slightly before consuming it.
For regular coffee drinkers who enjoy their beverages hot, the solution is straightforward. Most coffee reaches optimal flavor around 140 to 155 degrees Fahrenheit, a temperature you can comfortably drink within seconds of pouring. Waiting an additional 30 seconds to a minute allows the beverage to cool further without significant flavor loss.
The takeaway applies broadly. Whether you prefer coffee, tea, mate, or any other hot beverage, drinking it at a safe temperature protects your esophageal tissue from thermal injury. This small habit shift requires no sacrifice of the beverage itself, only a brief adjustment in consumption timing.
Health authorities globally have incorporated these findings into cancer prevention guidelines. The American Cancer Society and other organizations now include avoiding very hot beverages as a minor but worthwhile cancer prevention strategy, alongside more established recommendations like avoiding tobacco and limiting alcohol.