foods Article Serving Temperatures of Best-Selling Coffees in Two Segments of the Brazilian Food Service Industry Are “Very Hot” Ian C. C. Nóbrega 1,* , Igor H. L. Costa 1 , Axel C. Macedo 1, Yuri M. Ishihara 1 and Dirk W. Lachenmeier 2,* 1 Department of Food Engineering, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraiba 58051-900, Brazil;
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[email protected] (Y.M.I.) 2 Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Str. 3, 76187 Karlsruhe, Germany * Correspondence:
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[email protected] (D.W.L.) Received: 29 June 2020; Accepted: 31 July 2020; Published: 3 August 2020 Abstract: The International Agency for Research on Cancer has classified the consumption of “very hot” beverages (temperature >65 ◦C) as “probably carcinogenic to humans”, but there is no information regarding the serving temperature of Brazil’s most consumed hot beverage—coffee. The serving temperatures of best-selling coffee beverages in 50 low-cost food service establishments (LCFS) and 50 coffee shops (CS) were studied. The bestsellers in the LCFS were dominated by 50 mL shots of sweetened black coffee served in disposable polystyrene (PS) cups from thermos flasks. In the CS, 50 mL shots of freshly brewed espresso served in porcelain cups were the dominant beverage. The serving temperatures of all beverages were on average 90% and 68% above 65 ◦C in the LCFS and CS, respectively (P95 and median value of measurements: 77 and 70 ◦C, LCFS; 75 and 69 ◦C, CS).