Tim Ferris and other pioneers in functional mushrooms have inspired many “biohackers” to include mushroom coffee into their daily lives, making it simple and tailoring it specifically to their goals and extracts/species preferences.

While searching for recipes I could try at home, I came across some dubious instant coffee-mushroom blends. Instead, opt for high quality ingredients and pure reishi (Ganoderma lucidum) mushroom extracts as starting points.

Mushroom powders and extracts are readily available online and can easily be mixed into cold brew or smoothies for an adaptogenic boost. I used a combination of turkey tail, lion’s mane and cordyceps mushroom powders with reishi extract to add adaptogenic benefits. Furthermore, ashwagandha root powder and medium chain triglycerides oil from coconuts (MCT oil) were added for extra resilience.

Addition of these powders not only enhances flavor but also provides extra nutrition – maitake can help regulate blood sugar levels while chaga may counteract acidity of coffee and increase energy levels while reishi may promote longevity*.

As well as offering more nutrition, mushroom coffee contains less caffeine than its coffee equivalent – which could prove useful in managing stress and sleep disturbances, while adaptogenic properties from mushrooms may provide more steady energy levels without sudden surges or drops like those seen with caffeine-powered coffee drinks.

If you don’t have access to a dehydrator, you can also dry mushrooms in the oven. Simply slice them up and place them on a baking sheet in a low oven; allow to dry for 1-2 hours (checking periodically and flipping over if necessary), until completely dried – ready for adding into your beverage of choice!