You brew mushroom coffee the same way you brew regular ground coffee: about two level tablespoons per six ounces of water, water just off the boil, and your usual drip machine, pour-over, or French press. Start with the directions on the bag, then adjust strength to taste. The only real difference is that you may want to taste it black first so you know what the blend brings to the cup.
What mushroom coffee actually is
Mushroom coffee is real coffee with mushroom ingredients blended in. Our Mushroom Blend starts with specialty-grade medium roast coffee and adds lion’s mane, cordyceps, and reishi. It is not a coffee substitute or a tea. If you know how to make a pot of coffee, you already know how to make this.
That matters because a lot of people assume mushroom coffee needs special gear or a special process. It doesn’t. Your current coffee setup is fine.
The starting ratio
Most home brewers do well with a ratio of roughly 1 part coffee to 15 to 17 parts water by weight. If you don’t have a scale, two level tablespoons of ground coffee per six-ounce cup is a reliable place to start.
- Want it bolder? Add a little more coffee rather than brewing longer.
- Want it lighter? Use a bit less coffee, or add hot water after brewing.
- Brewing for two? Measure for the total amount of water in the pot, not the number of mugs.
Water temperature
Aim for water between about 195°F and 205°F, which is just off a full boil. Most drip machines handle this on their own. If you are using a kettle, let it sit for 30 seconds after it boils. Water that is too cool tends to make a flat, sour cup. Water that is too hot can pull out harsh, bitter notes.
Brewing method by method
Drip coffee maker
This is the easiest option for a two-coffee-drinker household. Use a clean filter, measure your grounds, fill the reservoir with fresh cold water, and let it run. Pour as soon as it finishes so it doesn’t sit on the warming plate and turn bitter.
Pour-over
- Rinse your paper filter with hot water and discard the rinse water.
- Add your grounds and pour just enough water to wet them. Wait 30 to 45 seconds.
- Pour the rest of the water slowly in small circles, keeping the grounds covered.
- Aim for a total brew time of about three to four minutes.
French press
Use a coarser grind if you are grinding your own. If your bag is pre-ground, it will still work; just expect a little more sediment at the bottom of the cup. Add grounds, pour water, stir once, put the lid on, and wait four minutes before pressing slowly.
Iced mushroom coffee
For Phoenix summers, brew it a little stronger than usual and pour it over a full glass of ice. The ice melts and brings it back to normal strength. You can also cold brew it overnight in the fridge with a coarser grind and a ratio of about 1 part coffee to 8 parts water, then dilute to taste in the morning.
Milk, cream, and sweetener
Try your first cup black so you know the baseline. After that, treat it like any medium roast. Oat milk and whole milk both pair well with the earthy, rounded flavor. A small spoon of honey works too, and it’s a nice match for the blend’s mellow finish.
Common mistakes
- Brewing too weak. If it tastes thin, add more coffee before you change anything else.
- Letting it sit. A pot that sits on a hot plate for an hour will taste burnt, no matter what is in it.
- Old water or a dirty machine. Run a vinegar or descaling cycle every month or two, especially with hard Arizona tap water.
- Storing the bag in the heat. Keep it sealed, in a cool, dark cupboard away from the stove.
Making it part of the morning
The easiest way to make mushroom coffee stick is to make it your default. Set up the machine the night before: filter in, grounds measured, water filled. In the morning, all you have to do is press the button. That’s the whole idea behind “Lights out. First cup.” Do the small setup at night, and the morning takes care of itself.
Quick answers
Do I need special equipment to brew mushroom coffee?
No. If your bag is ground coffee, it brews in a regular drip machine, pour-over, or French press, the same as any medium roast.
How much mushroom coffee should I use per cup?
Start with about two level tablespoons per six ounces of water, or follow the directions on the bag, then adjust to taste.
Can I make iced mushroom coffee?
Yes. Brew it a little stronger and pour it over ice, or cold brew it overnight in the fridge and dilute it in the morning.
Ready to brew your first pot? Shop B-Line coffee, including our Mushroom Blend and Classic Roast.