The Thermos and the Tummy: Does Coffee Temperature Affect Your Digestion and Nutrient Intake?

Question: Does the temperature at which I drink my coffee affect nutrient absorption or digestive ease?

The steaming cup of coffee is a daily ritual for millions, but the precise temperature of that beloved beverage might hold more significance than just its warmth. While discussions often center on how brewing temperature influences flavor and aroma, the question of whether this thermal factor impacts nutrient absorption or digestive ease warrants a closer look.

Brewing Temperature and Chemical Composition

When we talk about coffee temperature, it’s important to distinguish between brewing temperature and consumption temperature. The brewing process itself, particularly the water temperature, plays a crucial role in extracting soluble compounds from the coffee beans. For instance, hot brew methods typically involve higher temperatures, facilitating a robust extraction of flavors and compounds. Research into cold brew, on the other hand, highlights a different chemical profile. Cold brew coffee, extracted over extended periods at lower temperatures (e.g., 23°C or room temperature [7]), results in a distinct composition compared to hot-brewed coffee. Studies comparing these methods indicate variations in the chemical makeup, influenced by the extraction parameters like time and temperature [7]. For example, the range of 90-96°C is often associated with pour-over brewing [4], a common hot brewing technique.

Sensory Impact vs. Physiological Impact

While brewing temperature has a demonstrable effect on the sensory experience of coffee, its direct influence on nutrient absorption and digestive ease in humans appears to be a less explored area in the provided literature. One study suggests that brew temperature, when other factors like brew strength and extraction are kept constant, has a minimal impact on the sensory profile of drip coffee [6]. This implies that slight variations in consumption temperature might not drastically alter the overall sensory experience. However, this study focused on sensory perception, not physiological processes like nutrient absorption or digestion.

The Complexity of Digestion and Nutrient Uptake

Coffee contains a variety of compounds, including chlorogenic acids and caffeine, which can undergo chemical changes. For instance, the silverskin of coffee beans, a byproduct of roasting, has been studied for its chemical composition and potential prebiotic effects after simulated gastrointestinal digestion [4]. These studies often focus on the inherent properties of coffee compounds and how they interact within the digestive system, rather than the temperature of the beverage consumed. Factors like the inherent chemical composition of the coffee beans themselves, roasting profiles, and brewing methods likely have a more significant impact on the resulting compounds that interact with our digestive system than the final temperature of the liquid we drink [2, 5]. While specific nutrients aren’t typically highlighted for their temperature-dependent absorption from coffee, the presence of compounds like amino acids and tribigonelline are noted in various coffee preparations [2].

Conclusion

While the temperature at which coffee is brewed is a critical determinant of its flavor and aroma, its direct impact on human nutrient absorption and digestive ease is not yet well-established in the scientific literature. The differences observed between cold and hot brew coffees primarily lie in their chemical composition due to varying extraction methods. Future research could delve deeper into how the temperature of consumed coffee, alongside its intrinsic chemical makeup, might influence these physiological processes.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Marlene Machado, Iva Fernandes, Ana Fernandes, Liliana Espírito Santo, Cláudia Passos, Aroa Santamarina, Alejandra Cardelle-Cobas, Manuel A Coimbra, Maria B P P Oliveira, Helena Ferreira, Rita C Alves — Impact of In vitro Gastrointestinal Digestion on the Chemical Composition and Prebiotic Potential of Coffee Silverskin. — 2025-Sep-05 — https://pubmed.ncbi.nlm.nih.gov/40911156/ [5] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [6] — Mackenzie E Batali, William D Ristenpart, Jean-Xavier Guinard — Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. — 2020-Oct-05 — https://pubmed.ncbi.nlm.nih.gov/33020560/ [7] — Nur Hadiyani Zakaria, Kanyawee Whanmek, Sirinapa Thangsiri, Wimonphan Chathiran, Warangkana Srichamnong, Uthaiwan Suttisansanee, Chalat Santivarangkna — Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee. — 2023-Jun-19 — https://pubmed.ncbi.nlm.nih.gov/37372624/