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Weak early sun through a frosted window in an open-plan office kitchen, a colleague cropped at the neck standing still before a full mug of tea as the last.

Hot drinks cancer study leaves 26 mugs going cold

Researchers who studied tea and coffee say cups must cool until they feel comfortable, and offices now wait with them

Dr. Petra Voidwell2 min read

Offices stopped pouring after researchers studied very hot tea and coffee and oesophageal cancer. Staff now wait for every cup to cool and treat the wait as the job. Cafes say they sell delay.

The tea on the copy desk went cold while twenty-six people stared at it. Nobody lifted the mug. The meeting ran without a sip. That pause is now the story.

Staff put kettles down on Friday after a study of very hot tea and coffee reached the papers. Researchers spoke about cancer of the gullet.

The advice was to let a cup cool until it feels all right to drink. Whole floors heard that as a halt. The same warning went out again that night.

Twenty-six mugs sat in a row in one kitchen by noon. Each waited beside a cheap kitchen timer. Steam died in sequence.

"We lost the morning," said office manager Ruth Caldo. "The work sits in the cup and the cup is not allowed to be useful yet."

The team behind the counting explained the method in small words. They watched people who drank tea and coffee so hot it hurt the mouth. They watched other people who did not. That second set was the comparison group. They asked later about the gullet, which is the tube that carries food down from the mouth. They said the hot group showed more trouble. They said the chance this was a fluke was low. Temperature did the work, they said, and so did how much you drank. They asked the public to wait. Waiting is the finding.

Warm late-afternoon light along a high-street cafe pass, a barista cropped at the shoulders setting down a full cup and taking both hands away while a customer.

Dr Iona Pell, who led the count, spoke in the same flat tone she uses for rain.

The drink should not hurt. That is the result. Civilisation can resume when the mug no longer stings.

Cafes copied the hold. Baristas set full cups on the counter and stepped back. Customers checked the time and then checked it again.

"We serve delay now," said cafe owner Tomas Reed. "The product is time. The coffee is a prop."

Comfort is the test, experts told the evening news. If the sip feels fine, you may have it. Offices turned that line into a twenty-six minute standstill that ate the first slot in every diary.

By late afternoon the kettles were still full. The copy desk mug had a skin on it. They called it following the science. The comfortable sip took the day with it.

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