This study explored the use of espresso, filter, and Turkish coffee as natural meat tenderizers, chosen for their rich bioactive compounds, antioxidant capacity, acidic and phenolic content, which can enhance tenderness and sensory quality of meat. The effects of coffee marination on the physicochemical, microstructural, textural and sensory properties of spent hen breast meat were evaluated. Color parameters (L*, a*, b*) were significantly influenced by coffee type (P < 0.05), whereas cooking loss, drip loss, water-holding capacity, and marinade absorption were unaffected (P > 0.05). SEM analysis showed that espresso caused the greatest disruption of muscle fibers, while Turkish coffee induced the least damage. Texture analysis revealed a pronounced tenderizing effect of espresso, likely due to its unique physicochemical characteristics, suggesting that coffee marination could serve as a practical and functional strategy to improve meat quality. The panelists found that the filter coffee group had the greatest overall acceptance scores of any treatment.