Yes, and the effect is larger than it sounds.
The physics
Ceramic has real thermal mass. A cold 200 g cup receiving a 36 g espresso will pull the drink down by ten degrees or more in seconds — from around 70 °C in the cup to something distinctly lukewarm.
The smaller the drink relative to the cup, the worse it is. Espresso suffers most; a 350 ml latte in a warmed mug barely notices.
How to do it
Espresso machines usually have a cup warmer on top, which works if you leave cups there rather than putting them up when you switch on.
Otherwise, fill the cup with hot water while you prepare, then tip it out. Ten seconds.
Do not microwave a cup with water in it and pour coffee on top of the residue.
Where it matters most
Espresso and ristretto — small volume, high thermal loss.
Flat whites and cortados — the milk was carefully stopped at 62 °C, and a cold cup undoes that immediately.
Not for filter coffee in a large mug, where the ratio of drink to cup is high enough that a few degrees are lost and unnoticed.
The related point
Espresso is served at around 65 to 70 °C in the cup, not scalding. If your espresso is uncomfortably hot, something is over-temperature.
Last reviewed 8 August 2026