This study aims to compare the efficiency of thermal cups of two brands, Brasfoot and Stanley, against a control american cup, regarding their heat transfer. This work seeks to analyze the temperature variation in regard of the type of cup and exposure time, initially with water in standardized temperature and quantity, for one hour, at ten minute intervals. The experiment was performed in split-plot and organized in blocks, comparing the effects of the two factors and their interaction. After collecting all the data, it was possible to observe that the factors and their interaction had a significant effect on the heat transfer and cup efficiency, concluding that Brasfoot and Stanley cups are statistically similar and more efficient, unlike the control cup