An Oxford-backed analysis found that drinking beverages at very high temperatures — including tea and coffee — is associated with about a threefold increase in oesophageal cancer risk. The result isn’t about caffeine or beans; it’s about heat damaging the lining of the throat, and the authors warn that regularly sipping scalding drinks could be the culprit. For people who care about risk factors, the practical takeaway is simple: let your cuppa cool a bit — temperature matters more than cup size here. This is a must-consider if you’ve been nursing that piping-hot espresso to the last sip.

A new study reported that both caffeinated and decaf coffee alter gut microbial activity in ways linked to mood and brain function — the finding suggests coffee’s mental effects aren’t just about caffeine. Read more here.

As part of a turnaround, Starbucks plans to shutter about 250 North American locations, a move that could reshape neighborhood access and worker conversations — details in local coverage here.

A paper finds decaf can boost memory performance, adding to the idea that coffee’s cognitive perks may come from non-caffeine compounds — read the piece here and note how this complicates the caffeine story.