At the intersection of the health and specialty-coffee industries, mushroom coffee is emerging as the next café staple.
BY EMILY JOY MENESES
FOR BARISTA MAGAZINE
Featured photo by James Mahan
Walk into any wellness store or scroll through your social media feed, and you’ll likely spot sleek bags and tins of “mushroom coffee”: coffee grounds (or instant coffee powder) blended with powdered “functional mushrooms” like lion’s mane, reishi, or chaga. Once a fringe curiosity, mushroom coffee has rapidly gained traction among health-conscious consumers, wellness influencers, and café-goers.
For café owners and baristas, mushroom coffee presents both an opportunity and a challenge: It’s a chance to capture a new audience while navigating questions of taste, sourcing, and presentation. So what’s behind the rise of mushroom coffee, and how might it fit into your café? Let’s break it down.
What is mushroom coffee?
Mushroom coffee isn’t coffee made by brewing mushrooms in hot water. Instead, it typically combines ground or instant coffee with powdered extracts from functional mushrooms—varieties that have been used in traditional medicine for centuries but are now finding a home in modern wellness culture. Some of the most common mushrooms you’ll see in coffee blends are:
- Lion’s mane: Celebrated for potential cognitive benefits, often marketed as a “focus” booster.
- Reishi: Associated with relaxation, stress reduction, and immune support.
- Chaga: Packed with antioxidants, often tied to immune health and inflammation reduction.
- Cordyceps: Linked with energy and stamina, popular among athletes.
The appeal of mushroom coffee is that it promises the familiar caffeine lift of coffee without some of its downsides, like jitters or crashes. The mushrooms are said to “balance” caffeine’s intensity, creating a smoother energy curve.
“I think people are gravitating toward mushroom coffee because it fits right into the larger shift we’re seeing in how consumers think about wellness,” says Matt McInnis, co-founder of North Spore, a Maine-based mushroom supplier that recently launched its own line of mushroom coffee. “A lot of folks love coffee, but they don’t always love the side effects: jitters, crashes, anxiety. Mushroom coffee offers a way to keep the ritual and the flavor, but smooth out the edges with functional benefits.”
Joy Johnson, head of product development for the health supplement brand ActivatedYou, says mushroom coffee’s positive physical impacts don’t end with soothing one’s nerves. “When it comes to mushroom coffee, many people find it easier on the stomach since mushrooms can help reduce acidity, especially for those who are sensitive to traditional coffee,” she told Barista Magazine, referencing ActivatedYou’s recently released Morning Lift instant coffee, which is infused with six mushroom extracts.
“But the best part about functional mushrooms is their amazing health benefits. Their unique nutrients can support brain function, memory, digestive health, healthy weight management, and a whole lot more,” Joy adds.
Why is it trending now?
Several factors explain why mushroom coffee is moving from the wellness niche to the café counter:
- Wellness culture meets coffee culture. Consumers are increasingly looking for beverages that “do more” than taste good—think turmeric lattes, CBD cold brew, or matcha. Mushroom coffee slots perfectly into this wave of functional beverages.
- Social media buzz. Influencers on Instagram and TikTok love mushroom coffee for its mix of earthy aesthetics and wellness promises. Brands like Four Sigmatic and Ryze have helped mushroom coffee gain cult status online.
- Pandemic-era health focus. Since the emergence of COVID-19, there has been heightened interest in immunity, stress management, and overall wellness. Mushrooms—especially reishi and chaga—answer this growing need.
- Today’s coffee drinkers’ openness to trying new things. Specialty-coffee culture has primed consumers for experimentation. With modern coffee drinkers constantly exploring new ways to brew and consume coffee, niche drinks like mushroom coffee no longer seems “strange.”
“There are a lot of people who want the benefits from mushrooms but are intimidated by cultivation or taking a supplement,” says Matt of North Spore. “Coffee is already a pleasurable daily ritual and a convenient form factor for integrating medicinal mushrooms into one’s life.”
What does it taste like?
Let’s be honest: Mushrooms in coffee can sound off-putting. No one wants their cappuccino to taste like shiitake soup. But functional mushroom powders are different.
Lion’s mane and cordyceps are generally mild, while reishi can add a slight bitterness, and chaga has a subtle earthy depth. Most blends balance these flavors with coffee’s natural roast notes, making the mushroom presence more of a background earthiness than a dominant flavor.
That said, the taste can vary by brand and preparation. A light-roasted coffee with a hefty dose of reishi powder might taste sharper than a dark roast with a hint of chaga. ActivatedYou’s Morning Lift instant coffee is made of coffee and adaptogenic mushrooms blended with MCT oil, cocoa, and coconut milk, creating a smooth, creamy, and slightly sweet beverage that masks any off-putting flavors.
“We think the biggest misconception is that mushroom coffee (has to) taste like, well, mushrooms. But that’s not the case at all,” Joy says. “With Morning Lift, you’re getting the benefits of six powerful, high-potency mushroom extracts, without any of that earthy mushroom flavor.”
Potential benefits—and the caveats
Health claims are central to mushroom coffee’s popularity. Brands tout everything from sharper focus to better sleep. While studies have shown promising effects of mushrooms like lion’s mane on nerve growth and cognition, or reishi on stress response, much of the research is still preliminary and often based on animal studies or limited human trials.
For café owners, this means walking a fine line. You can highlight the facts that functional mushrooms are rich in antioxidants and polysaccharides, have been used for centuries in traditional medicine, and may support focus or relaxation. But it’s best to avoid making hard health promises.
Think of it as adding perceived value. Customers are increasingly paying for coffee drinks that align with their lifestyle goals, whether they be plant-based, low-acid, or functional. Mushroom coffee taps into that demand.
How are cafés using mushroom coffee?
Some cafés are experimenting with mushroom coffee in creative ways, including:
- Mushroom lattes. Espresso combined with mushroom extract powder and milk (dairy or alternative). Works well with sweeteners like honey or maple to round out earthiness.
- Ready-to-drink options. Canned or bottled mushroom cold brews appeal to on-the-go customers.
- Powder add-ons. Just as you might add collagen or protein powder, you can offer mushroom extracts as an upgrade to any latte or smoothie.
- Signature drinks. A Brain Boost Latte with lion’s mane, or drinks like the popular Chagaccino with chaga mushrooms, present mushrooms in a way that appeals to a wide range of customers. Blending mushroom extracts with familiar flavors such as vanilla, cacao, or cinnamon can also make them more approachable. The key is presentation: Customers are less likely to order “mushroom coffee” than they are a “Focus Latte with Lion’s Mane.”
The importance of sourcing and quality
If you’re considering mushroom coffee for your café, sourcing matters. Here are a few things to keep in mind:
- Extract vs. powder. Mushroom extracts are more bioavailable than raw powders. Many reputable suppliers specify whether their product is an extract, and the extraction method used (hot water, alcohol, or dual extraction).
- Fruit body vs. mycelium. The “fruit body” is the actual mushroom cap and stem, while the “mycelium” is the root-like network. Some argue that fruit body extracts are more potent, but mycelium is cheaper and more sustainable to produce. Transparency from suppliers is key.
- Organic certification. Because mushrooms absorb compounds from their growing environment, organic certification is an important factor to consider.
- Partnering with trusted brands. Some cafés opt to collaborate with established mushroom coffee brands rather than sourcing powders themselves. This reduces risk and leverages brand recognition.
How to introduce mushroom coffee to customers
Not every customer is ready to swap their cappuccino for a cup of mushroom coffee. Here are some strategies cafés that have successfully integrated mushroom menu options have found effective.
- Start with seasonal specials. Introduce a mushroom latte as a limited-time offering. Seasonal menus make customers more open to experimentation.
- Offer education. Train staff to explain mushroom coffee in simple, engaging terms. A one-liner like “It’s coffee blended with functional mushrooms for a smoother energy boost” goes a long way.
- Pair them with familiar flavors. Think mocha, chai, or cinnamon honey lattes. These flavor profiles soften the earthiness and make the beverage feel like a treat.
- Sample it. Small taste tests can convert skeptics. Sometimes, the idea of mushroom coffee is scarier than the actual experience.
- Market smartly. Avoid leading with “mushroom.” Instead, highlight the function: Focus Latte, Immunity Boost Cold Brew, etc. The mushrooms can be explained in the description.
Test the waters
Hopefully, you’re now well-prepared to try out mushroom coffee in your café. The mushroom coffee trend is still fairly new, but with increased interest in the products and plenty of potential benefits, you may find it’s the right fit for your customers.
This article originally appeared in the December 2025 + January 2026 issue of Barista Magazine. Read more of the issue online here for free.
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