How to keep your to-go coffee as safe as possible

Why baristas should prioritise to-go coffee quality.

To-go drinks have always been vital to coffee shops. Throughout the pandemic, however, to-go services became even more essential.

At the height of the lockdown, businesses worldwide were forced to close their doors temporarily. A study from the World Coffee Portal revealed that around 92% of UK coffee shops had to cease operations in early 2020, with similar situations in most other countries.

As COVID-19 restrictions continued, many cafés and roasters shifted to pickup and delivery services. The 2020 Square x Specialty Coffee Association report showed a staggering 5,000% increase in curbside pickup sales in the first half of the year in the US, as coffee shops found new ways to adapt to government-imposed social distancing measures.

In the years since the pandemic, most restrictions have been lifted in many countries, allowing roasters and coffee shops to resume regular operations. But the ongoing effects can still be felt, particularly when it comes to takeaway coffee.

In its 2021 National Coffee Data Trends report, the National Coffee Association found a 30% increase in both drive-thru and app-based ordering in the US as social distancing measures began to wane. Fast forward to its latest 2024 NCDT report, and 35% of past-day US consumers had purchased coffee outside of the home. This indicates continuous strong sales of to-go drinks.

To-go services will remain a staple of the coffee industry, especially as more consumers prioritise convenience and speed of service. Considering this, baristas must maintain high standards for to-go coffees to ensure they match the quality of in-house drinks, providing consistency across the board.

To-go drink safety is vital.

Like all foodservice businesses, health and safety measures are a crucial part of any coffee shop. Baristas serve certain drinks, particularly espresso, batch brew, and pour over, at temperatures ranging between 82°C and 85°C (179°F and 185°F), which can pose a safety risk if not handled correctly.

According to the American Burn Association, cooking, drinking, and serving hot liquids, such as coffee, account for 85% to 90% of scald burns in the US. Moreover, exposure to liquid as hot as 60°C (140°F) for as little as three seconds can lead to severe burns that may even require surgery.

While it’s certainly a rare case, the 1994 McDonald’s coffee lawsuit highlights the severity of hot coffee spills from takeaways. After customer Stella Liebeck spilled coffee on her lap (which was around 88°C or 190°F), she received third-degree burns and required extensive surgery. This landmark case led the fast food chain to include more transparent caution labels on its coffee cups to minimise the risk of injury from hot liquids.

The risk of injury is higher with to-go coffee.

Alexandra Burns is the business development and marketing director at StixToGo – a manufacturer of spill-proof solutions for beverage industries, including coffee shops. She tells me that despite the risk of drink spillage, whether customers decide to stay in or take away, the chances increase with to-go beverages.

“Many customers are constantly on the go and need to have to-go options from coffee shops,” she says. “What seems to be the biggest issues that customers deal with while travelling with hot beverages are an increased risk of spills and injuries.”

Although many coffee spills don’t cause injury, they are still reasonably common, especially when walking with a cup of coffee. The University of California researchers found that the movement of liquid inside a mug or to-go cup matches our walking pattern (or gait), which ultimately increases the likelihood of spilling your coffee.

So, how can coffee shops keep to-go drinks safe?

Baristas do all they can to prevent them, but spills, slip-ups, and accidents will occur from time to time. In turn, coffee shops must implement guidelines for health and safety to lessen the risk of injury to both staff and customers.

Several measures can improve to-go beverage health and safety, including:

Securely attaching lids to to-go cups to massively reduce the risk of spills
To avoid cross-contamination, baristas should attach lids without touching the holes
Offering cup sleeves that allow customers to hold hot coffee beverages comfortably
Placing cups on counters for customers to pick up rather than handing them over
Providing trays for customers to carry multiple drinks at one time

In addition to these practices, drink stoppers and stir sticks like StixToGo can further minimize the chances of spills and injuries for both hot and cold takeaway drinks.

Alexandra also highlights that drink stoppers and stir sticks can maintain beverage temperature for more extended periods.

“Our products can decrease heat loss by as much as 40%,” she tells me. “This gives customers more time to enjoy their hot beverages.

“Coffee shops can also customise coffee stoppers with their brand logo and design of their choice, as well as their preferred material,” she adds, highlighting how to-go products can be an effective marketing tool.

Why is coffee temperature so important?

According to a study that analysed the impact of serving temperature on flavour perception of Caturra filter coffee, temperature plays a crucial role in how we experience flavour, which also changes as beverages cool down.

Most flavour perception starts to take place around 76°C (168°F). At a temperture between 60°C and 70°C (140°F and 158°F) we tend to detect higher levels of aroma, and bitterness is also particularly prominent at this temperature range.The sweetness in coffee is heightened around 44°C (111°F), while acidity is perceived best at lower temperatures, such as 25°C (77°F).

The Specialty Coffee Association recommends serving drinks between 50°C and 70°C (122°F and 158°F) to experience the full range of flavour and aroma. And given that the average price of a pour-over can be around US$7 (depending on location), customers must receive their drink at the right temperature to fully enjoy their coffee.

Reducing single-use plastic waste

Following the rollout of single-use plastic bans in many countries, coffee shops have made concerted efforts to reduce and eliminate the number of single-use items offered to customers.

When it comes to to-go coffee, minimising waste is significant. In line with this, Alexandra explains that an increasing number of to-go products and accessories can be reused, recycled, or composted.

“For instance, StixToGo’s Bamboo Stix are biodegradable, compostable, reusable, and recyclable as they are made from 100% bamboo,” she says.

Alexandra adds that drink stoppers are also available in different sizes, with most of them being able to be used as stirrers.

Conclusion

In addition to ensuring consistent beverage quality, implementing proper to-go safety measures should be a priority for coffee shops. Baristas need to ensure they serve drinks at the optimal temperature range for consumers to experience the full spectrum of coffee flavor and aroma.

At the same time, coffee shops need to be proactive in ensuring both customer and staff safety, and choosing which to-go products to stock is a significant part of this.

Article by: Larry O. Miller, July 2025

Bowers Lake Coffee