Maybe there's something I don't understand (I don't drink coffee at all), but coffee is antimicrobial and doesn't need to be kept out of the food safety danger zone. I should think it would take an extremely long time to grow pathogens.

Relevant study: https://www.researchgate.net/publication/388799782_Survival_of_Listeria_monocytogenes_in_commercially_available_refrigerated_cold-brewed_coffee