Protein coffeeknown in the English-speaking world and on social media as proffeeis a drink made from a combination of classic coffee – espresso, pour-over or cold brew – with a portion of whey, vegetable, egg, collagen or bone broth protein. This mixture combines the stimulating effect of caffeine with the nutritional properties of amino acids. The drink’s popularity is growing dynamically as more and more ready-made products appear on the market, and the concept itself fits the trend of functional breakfast drinks.
The history of protein coffee has more sports roots. The first mentions of combining coffee with protein appeared in the community of long-distance runners and triathletes who were looking for a way to quickly provide energy and amino acids before morning workouts. Only later did the drink hit the mainstream, and in 2025, the popular American cafe chain introduced protein lattes and cold foam with up to 36 g of protein per serving.
Protein coffee is not just “coffee with powder”. Caffeine stimulates the nervous system, increases alertness and improves concentration, while amino acids provide material for the production of neurotransmitters such as dopamine and serotonin (happiness hormone). Protein also affects satiety hormones, so the morning goes without sudden energy spikes and sudden hunger attacks. Coffee with added protein can be a quick breakfast, part of a reducing diet, a pre-workout drink or a way to reduce snacking at work.
From a nutritional perspective, protein coffee makes solid sense. The coffee itself delivers about 5 kcal and practically zero proteintherefore the body reacts to it with a short-term increase in energy, which is often followed by a sharp drop. The addition of 20-25 g of protein changes this pattern: amino acids stimulate the secretion of satiety hormones GLP-1 and PYY, which translates into more stable energy levels and less desire for sweet snacks. In 2025 in European Journal of Nutrition an analysis has been published confirming that increased protein intake in the first hours of the day can reduce the number of spontaneous snacks in the next 4-6 hours.
In recent years, scientists have been paying more and more attention to how caffeine interacts with the systems responsible for appetite, motivation and pleasure. The point is that caffeine does not only have a “stimulating” effect. It also affects neurotransmitters, which are chemical signals in the brain that control our behavior and energy levels. In 2025 in the magazine iScience a study was published by a team associated with Cell Presswhich showed that the intestines can very quickly transmit information about glucose to the brain via the vagus nerve. This signal activates the dopamine system, the system responsible for motivation and the feeling of reward. Although the experiment was conducted in animal models, its conclusions sparked a wide discussion about how our morning food choices can influence our later taste preferences and energy levels.
In 2026, another interesting work appeared, this time in the form of a preprint, i.e. a publication made available before a full scientific review. The authors suggested that a protein-rich meal may affect the level of tyrosine, an amino acid that is the starting material for the production of dopamine. Higher availability of tyrosine can change the way the body responds to food, including foods like this comfort foodi.e. sweet and fatty snacks.
Protein coffee also affects muscle metabolism. Regular supply of protein supports the regeneration of muscle fibers, which is particularly important in the context of sarcopenia – a natural decline in muscle mass with age. Additionally, hydrolyzed collagen, often used in protein coffee, provides glycine and proline, amino acids involved in the reconstruction of the intestinal mucosa. In experimental studies, an improvement in the integrity of the intestinal barrier was observed with a higher supply of these amino acids. Protein coffee may therefore be an interesting element of diets supporting the health of the digestive tract.
Morning protein coffee by dietitians is considered a functional drink. It stabilizes energy levels, reduces the craving for sweets, improves concentration, supports muscle regeneration and prolongs the feeling of satiety.
Preparing protein coffee does not require specialized equipment, and the end result resembles a smooth, creamy cocktail with high nutritional value. It gives the most predictable flavor chilled coffee (cold brew or espresso diluted with water), because low temperature reduces the risk of lumps and curdling of the protein.
Ingredients (1 serving):
- 1 glass of chilled coffee: cold brew, espresso diluted with water or strong pour,
- 1 cup unsweetened almond, oat or cow’s milk
- 1 scoop of protein powder (20-30 g): whey, egg, vegetable or collagen,
- ½ cup of ice,
- optional: cinnamon, cocoa, a bit of vanilla extract.
Preparation method:
- Prepare the coffee in advance and chill it in the refrigerator. Cold brew usually has a milder profile and is safer for sensitive stomachsbecause the brewing method changes the extraction profile of compounds (including caffeine and chlorogenic acid).
- In a blender, combine the coffee, milk, egg whites and spices and blend for approx 20-30 secondsuntil the drink is smooth and slightly aerated.
- Add ice and blend again until creamy and cool.
One serving provides on average 120-150 kcal and over 20 g of proteinwhich corresponds to the nutritional values of a light protein shake.
Warm version
In the case of hot coffee, it is worth using the tempering technique known from the kitchen when preparing sauces.
- Wait 2-3 minutes after brewing the coffeebefore you combine it with the powder. A freshly brewed drink has a temperature that favors protein denaturation and aggregation.
- Make a “paste” (slurry): In a cup, mix a portion of protein with 1-2 tablespoons of cold water or milk until you obtain a thick, uniform mass. This step greatly reduces lumps because the powder hydrates first.
- Add 2-3 tablespoons of warm coffee, stirring vigorously, and only then combine everything with the rest of the drink.
Collagen protein dissolves best because the hydrolyzed peptides combine with coffee exceptionally smoothly and do not form lumps. Other proteins require mixing in cold water or milk to obtain a uniform consistency. Sweetened nutrients increase the calorie content of the drink to the level of dessertand this unfortunately changes its functional character and weakens the effect of appetite control.
The choice of grain also affects the tasten: Robusta, after roasting, is richer in some acidic compounds than Arabicaand intense smoking reduces the content of chlorogenic acids, which are responsible for antioxidant properties.
Sources: Terazgotuje.pl, MDPI, link.springer.com, biorxiv.org
