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The research shows a markedly different temperature:

Hot beverages such as tea, hot chocolate, and coffee are frequently served at temperatures between 160 degrees F (71.1 degrees C) and 185 degrees F (85 degrees C). Brief exposures to liquids in this temperature range can cause significant scald burns. However, hot beverages must be served at a temperature that is high enough to provide a satisfactory sensation to the consumer. This paper presents an analysis to quantify hot beverage temperatures that balance limiting the potential scald burn hazard and maintaining an acceptable perception of adequate product warmth. A figure of merit that can be optimized is defined that quantifies and combines both the above effects as a function of the beverage temperature. An established mathematical model for simulating burns as a function of applied surface temperature and time of exposure is used to quantify the extent of thermal injury. Recent data from the literature defines the consumer preferred drinking temperature of coffee. A metric accommodates the thermal effects of both scald hazard and product taste to identify an optimal recommended serving temperature. The burn model shows the standard exponential dependence of injury level on temperature. The preferred drinking temperature of coffee is specified in the literature as 140+/-15 degrees F (60+/-8.3 degrees C) for a population of 300 subjects. A linear (with respect to temperature) figure of merit merged the two effects to identify an optimal drinking temperature of approximately 136 degrees F (57.8 degrees C). The analysis points to a reduction in the presently recommended serving temperature of coffee to achieve the combined result of reducing the scald burn hazard and improving customer satisfaction.

140 degrees Fahrenheit is a more accurate and reasonable number.

Subjective answers from a less corporate source also provide a much lower number:
...serving your coffee between 155°F and 175°F. This range leaves enough of a gap for “room temperature” drinkers to enjoy a cooler cup of coffee and “high heat drinkers” to enjoy a hotter cup of coffee. It also ensures that you don’t loose precious taste and aroma.

Note: When I worked at a local coffee shop we aimed to make our lattes and cappucinos to about 160°F. It usually took about 10 minutes for the drink to cool enough to sip – which is perfect for take out when you want to bring your coffee back to the office or to an event. It also makes the drink last longer when you having a long visit with an old friend. However, it makes the coffee near impossible to drink in a 10 minute coffee break!

(The above links are the top 2 from doing a google search for 'best temperature for drinking coffee.')
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