The Chemistry of the Cup

A common question when introducing collagen into specialty coffee is simple: does the heat of a fresh espresso or steamed milk damage the protein?

In food science, heat sensitivity depends on molecular size. Native collagen is a long, rigid triple-helix structure. When heated, that large structure can denature — much like an egg white firming up in a hot pan.

Hydrolysed collagen peptides are fundamentally different.

Through gentle enzymatic hydrolysis, the long collagen chains are already broken down into short peptides of low molecular weight. Because they are already small, their thermal tolerance is remarkably high — well above the typical brewing and steaming temperatures of coffee (65°C to 93°C).

Zero taste impact

Just as important for coffee lovers is the sensory profile. Because ORAH peptides are purified and neutral, they dissolve cleanly in 30 seconds without clouding the cup, altering the delicate acidity of a single-origin bean, or breaking the crema.

Your morning coffee or afternoon matcha stays exactly as you love it — with an added ritual that sits quietly inside it.