Proffee
A protein shake with espresso in it. The drink is simple and the one thing that goes wrong is chemical: whey protein curdles in hot acidic coffee, and the fix is temperature.
At a glance
- Espresso : shake
- 1:4
- Active time
- 3 min
- Total time
- 4 min
- Makes
- 1 tall glass
- Serve
- Cold, over ice
- Kit
- Espresso machine
Ingredients
Note: A ready-to-drink shake is the easiest route, because the protein in those is already processed to stay stable in liquid.
Method
-
Cool the espresso completely
Pull a double and stir it over ice until cold, or pull it the night before and refrigerate.
This is not about the drink being iced. Whey protein denatures and clumps in hot acidic liquid, and espresso is both hot and acidic. Cold espresso does not do it.
-
Mix the shake separately
If you are using powder, shake it with the milk or water first and let the foam settle.
Dumping powder straight into coffee gives you lumps no amount of stirring will clear.
-
Combine over ice
Fill a tall glass with ice, pour in the shake, then add the cold espresso and stir once.
The shake goes in first because it is the larger volume; pouring it onto the coffee tends to foam.
Why this works
The curdling has a specific cause. Whey proteins are globular and held in shape by weak bonds, and both heat and acid break those bonds, which lets the unfolded proteins tangle into visible clumps. Espresso is around 70°C and sits near pH 5, so it does both at once. Cold coffee removes the heat half and the protein stays in suspension.
If you want it hot, casein tolerates heat far better than whey, which is why milk itself does not curdle in a latte. A casein-based powder, or simply a latte made with milk and a smaller scoop stirred in off the heat, works where whey does not.
On what the drink actually does: it gives you protein and caffeine in one glass, and both of those are straightforwardly useful around training. There is reasonable evidence that caffeine improves endurance and perceived exertion, and protein intake supports muscle repair. What there is no good evidence for is any special effect from combining them in the same cup, as opposed to drinking a coffee and eating protein separately. The appeal is convenience, and convenience is a perfectly good reason.
The name is a portmanteau that spread through fitness social media around 2021. The idea considerably predates it; gyms have been selling coffee protein shakes for decades.
Variations
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Questions
Why did my protein coffee curdle?
Whey protein unfolds and clumps when hit by heat and acid together, and hot espresso is both. Cool the coffee fully before combining, or use a casein-based powder, which handles heat far better.
Can I make proffee hot?
With casein rather than whey, yes. With whey it will curdle however carefully you stir. A compromise is a latte made with milk, cooled slightly, with a half scoop stirred in off the heat.
Is proffee good for you?
It is protein and caffeine in one glass, both of which are useful around exercise. There is no evidence that combining them does anything that drinking a coffee and eating protein separately would not. The benefit is convenience.
How much caffeine is in it?
About 120 mg from a double shot, unchanged by the protein. Some protein powders add caffeine of their own, so check the label before adding a third shot.