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Updated: Jun 7, 2026

Esophageal Heat Transfer for Patient Temperature Control and Targeted Temperature Management
Published on: November 21, 2017
The relationship between the ingestion of hot coffee and intraoesophageal temperature
Abstract:
Temperatures at the lower end of the oesophagus were taken during the ingestion of hot coffee at varying temperatures and varying volume, by using a modified duodenal tube. TEMPERATURES HIGHER THAN EXPECTED WERE FOUND: of 209 measurements on 17 patients and one volunteer, standardized for size of sip and temperature of coffee, 43% were 44 degrees C or higher (up to 53 degrees C). Statistical analysis showed a linear relationship between the intraoesophageal and the initial coffee temperatures.Volume has a larger effect than the temperature at which the coffee is taken.The average increase in intraoesophageal temperatures at the point of measurement was 0.381 degrees C per ml coffee ingested. Some implications of the findings are discussed from the epidemiological point of view.
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