"Why is my coffee cold?"
I pour a fresh cup of hot java, take a sip, then set it aside for a few minutes. The next time I take a sip, there's a noticeable drop in the coffee temp. I'm a fast coffee drinker normally, so I was at a loss until someone explained what was happening.
At higher elevations, water starts to boil at lower temperatures. This is due to the decrease in atmospheric pressure the higher you are in the world. At sea level, water boils at 212°F. But at 7500 ft, it boils at 198°F. Water starts to boil for me at 195°F, since I'm a little higher at 9100 ft. So with cooking you have to compensate for the lower boiling temp by increasing your cooking time and not the cooking temp. You can't increase water's boiling temperature, unless you use a pressure cooker. So if you try increase cooking temps, you'll just boil away water faster and dry out what's being cooked. I noticed this cooking with chicken. The meat dried out quickly and I should have covered the dish in the oven to retain the moisture.
So my high altitude coffee never gets as hot as it could if made at sea level, thus it will reaches room temperature faster than a sea-level coffee since it's coming down from it's boiling point of 195 vs sea level's 212.
Speaking of coffee, I'd like to end with a nice graphic from Coffee for Less.