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Does coffee tenderize meat?

Coffee is a beloved drink for many people around the world. Its rich, inviting aroma and bold flavor make it a staple beverage to start the day. But coffee isn’t just a tasty drink – it can also be used to tenderize meat before cooking. Here’s a look at using coffee to tenderize meat and how it works.

What is meat tenderizing?

Meat tenderizing refers to the process of breaking down tough connective tissues in meat to make it more tender and easy to chew. These connective tissues include collagen and elastin which can make meat tough if not properly broken down. There are a few different ways to tenderize meat:

  • Using a meat mallet or tenderizer tool to physically break down the meat fibers.
  • Marinating meat in an acidic ingredient like wine, vinegar, yogurt or fruit juice which helps break down tough tissues.
  • Slow, moist cooking methods like braising or stewing over time.
  • Enzymatic tenderizers like papain or bromelain which break down proteins.
  • Using baking soda which acts as an alkali and softens collagen.

Coffee can be used as a meat tenderizer because of its natural acids which help break down connective tissue in a similar way to marinading. The longer meat soaks in coffee, the more tender it becomes.

Does coffee actually tenderize meat?

Yes, coffee can be an effective meat tenderizer! The acids in coffee including citric acid, malic acid and phosphoric acid help to break down the tough collagen and elastin fibers in meat. This makes the meat more tender and easier to chew.

Studies have found that soaked in coffee for 6-8 hours can significantly tenderize various cuts of meat like beef, pork and game meats. The longer meat is immersed, the greater the tenderizing effects though benefits plateau after about 24 hours.

Coffee tenderizing works best on cheaper, tougher cuts of meat that contain lots of connective tissue. This can help make cuts like chuck roast, brisket, pork shoulder and venison more palatable and tender for cooking.

How to Use Coffee to Tenderize Meat

Here is a simple process for using coffee to tenderize meat at home:

  1. Brew a pot of regular drip coffee, about 1 quart for 1-2 lbs of meat.
  2. Allow the coffee to cool completely so it’s no longer hot.
  3. Place the meat in a non-reactive bowl or pan like glass or stainless steel.
  4. Pour the cooled coffee over the meat until it’s fully submerged.
  5. Cover the meat and refrigerate for 6-24 hours, flipping halfway through. Longer time equals more tenderizing.
  6. Remove the meat when ready and pat dry. Discard the used coffee.
  7. Cook the meat as desired, the coffee flavor will have penetrated the meat.

You can reuse the coffee 2-3 times before needing to make a fresh batch. Make sure meat stays fully submerged the entire time.

Tips for Tenderizing Meat with Coffee

  • Use plain black coffee, no cream/sugar which can cause bacteria growth.
  • Raw meat should be tenderized in the refrigerator for food safety.
  • Flip the meat halfway through marinading for even exposure.
  • Pat meat dry before cooking to remove excess moisture.
  • Add spices, herbs, onions, garlic to the coffee for extra flavor.
  • Allow meat to come to room temp before cooking for juicy interior.
  • Use a cooking method like braising, stewing or grilling to finish tenderizing.

Pros of Tenderizing with Coffee

  • Breaks down connective tissues for tender, juicy meat
  • Adds subtle depth of coffee flavor
  • Makes cheaper cuts of meat more palatable
  • All natural method using ingredients on hand
  • Also adds antioxidants from coffee
  • Can boost flavor of game meats
  • Simple, easy technique for home cooks

Cons of Tenderizing with Coffee

  • Meat needs 6-24 hours of marinading
  • Can make the meat slightly acidic
  • Doesn’t work as well for lean meats
  • Requires brewing large batches of coffee
  • Can add bitterness if coffee is overextracted
  • Not ideal for people who dislike coffee flavor

Safety Tips

When tenderizing meat with coffee, follow these safety guidelines:

  • Fully cook meat to safe internal temperatures – coffee will not “cook” raw meat
  • Marinade in the refrigerator at 40°F or below
  • Don’t reuse coffee marinade after raw meat is soaked in it
  • Use freshly brewed coffee, old coffee can harbor bacteria
  • Sanitize surfaces and utensils after contact with raw meat
  • Discard used coffee, don’t drink it after marinading

Conclusion

Coffee is an accessible, natural ingredient that can help break down collagen and elastin to tenderize meats. While it requires some advanced planning, it’s an easy hack for home cooks looking to transform tougher, cheaper cuts into tender roasts, steaks or stews. Just be sure to follow proper food safety guidelines when marinading raw meat in coffee.