Italian coffee expert warns Brits about extra-hot drinks, urges temperate approach to milk and timing
Sensorio Coffee Lab co-owner says temperatures above 70C degrade flavour and can upset digestion, with guidance on milk choices, timing, and travel rituals
An Italian coffee expert says Britons may be drinking coffee too hot, a practice he says ruins flavour and can upset the stomach. Matteo Di Lorenzo, 34, co-owner of Sensorio Coffee Lab, told the Daily Mail that temperatures above 70C scald the brew, making it bitter as the milk dehydrates and releases more lactose, which can make the drink undrinkable and trigger digestive discomfort.
Di Lorenzo also identifies the United Kingdom's habit of ordering 'extra-hot' coffees as the worst in the country, arguing that the heat damages the drink's balance. '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!' he said. The comments come as Di Lorenzo outlines common missteps made by British coffee drinkers, with temperatures and milk choices at the top of the list.
Di Lorenzo is adamant that the biggest mistake Brits make when ordering coffee is avoiding cow's milk. 'When I was a barista in the UK, everyone was suddenly drinking plant-based milk. I don't understand it, maybe because I'm a pure coffee lover, but most of the flavours just don't match well,' he said. He also argues against adding syrup to alter the taste: 'Coffee doesn't need balancing with sweetness, it's like adding more sugar to a pack of sugar.'
He notes that the time of day matters too. For mornings, he recommends double espressos rather than filter coffee, while lunchtime is ideal for a strong Brazilian coffee to cleanse the palate. He adds that cappuccinos are a no-go in the afternoon in Italy, though he acknowledges that many locals now enjoy them after 3 p.m. without judgment. 'There's an unwritten rule in Italy that we don't drink cappuccinos in the afternoon, but now many locals are coming in here after 3 PM for cappuccinos too,' he said.
On instant coffee, Di Lorenzo offers a blunt verdict: 'Ground coffee can only survive a few minutes without oxygen, so there are a lot of chemicals used to preserve instant coffee. But we will find a solution one day!' The expert's remarks appear in a piece published by the Daily Mail on Sept. 24, 2025, drawing attention to evolving coffee habits across the UK and beyond.
The article also references data from GetYourGuide, noting that one in five Brits reach for a coffee before even unpacking a suitcase when traveling, and four in ten say coffee influences their choice of destination over bar or bakery options. While the source is a tabloid, the anecdotes reflect a broader curiosity about how temperature, milk, and timing shape the coffee experience in different cultures.
Di Lorenzo, 34, co-owns Sensorio Coffee Lab and has become a featured voice in debates about authentic brewing temperatures, milk compatibility, and the role of regional styles in a globalised coffee scene. His recommendations, grounded in Italian coffee tradition, offer a lens into how global audiences navigate flavour, digestion, and palate-cleansing rituals as coffee consumption continues to evolve across the United Kingdom and Europe.