People started drinking coffee since the 13th century, from Ethiopia. It has since become a daily beverage for many, in cafes and coffee shops. Being a hot beverage, it is suitable to be used in our experiment. Coffee addicts would have wondered how long it would take for a cup of coffee to cool down to a suitable temperature to drink without hassle. The purpose of this project is to find out how wind speed affects the rate of cooling down a cup of coffee. This study requires knowledge about the wind chill factor, convective and evaporative cooling. The results shows that cup which is exposed to faster wind speed cools the fastest at the given time. Cups which are exposed to a lower wind speed cools at a slower rate. The rate of heat loss by a surface through convection depends on the wind speed above that surface. As a surface heats the air around it, an insulating boundary layer of warm air forms against the surface. Moving air disrupts the boundary layer, allowing for new, cooler air to replace the warm air against the surface. The experiment can be useful for staff and customers in popular cafes and fast-food chains, as they might not know when to drink the coffee without any troubles.