Italian coffee expert warns Brits about extra-hot drinks and dairy choices

An Italian coffee expert says many Britons are drinking coffee at temperatures that ruin flavor and can upset digestion. Matteo Di Lorenzo, 34, co-owner of Sensorio Coffee Lab, told reporters that when coffee exceeds 70C, it scorches the brew, making it bitter, and dries out the milk, releasing more lactose. “The UK is the worst for extra-hot coffee,” he said. “If your coffee is above 70C, you scald the coffee and it becomes very bitter. The milk becomes dehydrated and releases more lactose. When combined, it's a very bad mix for your belly. Basically, you're making it undrinkable — you'll be running to the toilet!”

Di Lorenzo also highlighted other common missteps. He said many Britons avoid cow's milk in favor of plant-based alternatives, which he argues don’t always pair well with coffee's flavors. He criticized adding syrups to balance taste, arguing that sweetening coffee is like “adding more sugar to a pack of sugar.” He noted that mornings benefit from double espressos and suggested a strong Brazilian coffee at lunchtime to cleanse the palate. He adds that cappuccinos are not typically consumed in the Italian afternoon, though he acknowledges many customers still order them after 3 p.m. without judgment. He also advised against instant coffee, suggesting people try something else, since ground coffee can last only a few minutes without oxygen before losing flavor and, in his view, requiring preservatives in some instant varieties.

The remarks from Di Lorenzo come amid a broader interest in how temperature, dairy choices, and serving style shape the coffee experience. He argues that the temperature is not merely a matter of preference but of chemistry: heat can intensify bitterness by scalding the coffee and altering milk’s texture and lactose release. His stance aligns with a growing segment of baristas who advocate drinking exponents of classic Italian technique alongside contemporary customization.

The discussion sits within a wider cultural frame of coffee and travel. Industry data cited in coverage of travel trends show one in five Brits say they order coffee before they even unpack their suitcase, and about four in ten let coffee influence where they go next more than bakeries or nightlife. The figures illustrate how central coffee has become to leisure decisions, a factor providers and cafes across Europe hope to tap as travelers seek experiences that pair taste with place.

Di Lorenzo’s comments also touch on daily routines. He recommends double espressos for the morning and a strong Brazilian for lunch, arguing that these choices refresh the palate while staying faithful to what Italian bar culture has long preserved. He notes that the traditional Italian rule—saving cappuccinos for the morning—is bending as consumer tastes shift, though he says he does not judge customers who order cappuccinos after 3 p.m. His broader message, however, is practical: balance flavor with digestion, and avoid rushing the brew by serving it at unsafe temperatures.

The conversation also turns to the rise of plant-based milks and the role they play in the taste profile of coffee. Di Lorenzo argues that plant milks can mask nuanced flavors that many connoisseurs seek, and he cautions against using syrups to “balance” coffee, which he says can obscure what makes a brew special in the first place. For instant coffee lovers, his stance is firm: consider alternatives because instant varieties can rely on additives that compromise aroma and texture. He remains hopeful that future innovations could reconcile instant coffee with the aroma and body that enthusiasts expect, but for now he encourages consumers to prioritize freshness and proper preparation over speed.

Sensorio Coffee Lab, where Di Lorenzo works and mentors others in the craft, represents a growing movement of practitioners blending traditional Italian sensibilities with modern preferences. The debates over temperature, dairy, and flavor are not merely tastes but part of a broader conversation about how coffee is made, served, and enjoyed in homes and cafes across the United Kingdom and beyond.