Cold Brew Mushroom Coffee
A four-serving batch that turns mushroom coffee into a ten-second morning all week.
You'll Need
- Large jar
- Fine mesh sieve
- Paper coffee filter
- Sealed bottle for storage
Ingredients
- ✓1/2 cup Protein Mushroom Coffee grounds (8 tbsp - four servings)
- ✓4 cups cold filtered water
- ✓Milk of choice, to serve
- ✓Ice
Instructions
- 1Stir the grounds into the cold water in a large jar. Make sure every ground is wet - dry pockets float and never extract.
- 2Cover and leave at room temperature 12 hours, or in the fridge 18.
- 3Strain through a fine mesh sieve lined with a paper filter. Don't press or squeeze the grounds.
- 4Keep the concentrate in a sealed bottle in the fridge for up to a week.
- 5To serve: 1 cup of concentrate over ice, topped with 1/2 cup of milk.
Mushroom coffee is real ground arabica, which means it cold brews exactly like any other coffee. Do it once on a Sunday and the rest of the week is pouring from a bottle. Cold brewing also pulls less acid out of the grounds, so it lands softer and rounder than the same coffee brewed hot - which suits the earthiness of the mushrooms.
Nutrition Per Serving
| Serving size | 1 cup concentrate + 1/2 cup 2% milk |
| Calories | 103 |
| Protein | 10g |
| Total carbohydrate | 9g |
| Total sugars | 6g (naturally occurring, from the milk) |
| Added sugar | 0g |
| Total fat | 2g |
| Sodium | 75mg |
Why This Works
Cold water extracts different compounds than hot. The bitter and acidic ones need heat to come out, so a cold brew tastes rounder and noticeably less sharp - which matters here, because the mushroom extracts already bring an earthy note and hot brewing stacks bitterness on top of it.
Don't press the grounds when you strain. Squeezing forces through the fine silt and the harsh compounds you spent twelve hours avoiding. Let it drip, accept that you lose a little liquid, and the result is noticeably cleaner. The collagen and mushroom extracts are water-soluble, so they come through with the coffee either way.
Tips From Our Kitchen
- A paper filter inside the sieve is worth the extra step. Mesh alone leaves silt that turns gritty by day three.
- Twelve hours at room temperature and eighteen in the fridge give roughly the same strength.
- Freeze some of the concentrate as ice cubes so nothing waters down.
- It keeps a week sealed. Past that it flattens noticeably.
Swaps & Variations
- Mushroom protein latte: shake 1 cup of concentrate with 2 scoops of Mocha Protein Coffee for 32g of protein.
- Cinnamon oat: oat milk and a pinch of cinnamon. The best everyday version.
- Stronger: 3/4 cup of water per serving instead of a full cup, for a concentrate you cut with more milk.
- Hot from cold: gently warm the concentrate rather than microwaving it hard.
Common Questions
Can you cold brew mushroom coffee?
Yes. Protein Mushroom Coffee is USDA organic ground arabica, so it cold brews exactly like any other coffee. Use 1/2 cup of grounds to 4 cups of cold water and steep 12 to 18 hours.
How long does it keep?
A week in a sealed bottle in the fridge. The flavour flattens after that, though it's still safe to drink.
How much protein is in a serving?
6g of collagen protein from the coffee itself, plus about 4g more from a half cup of milk - around 10g in the glass. Black, it's 42 calories with 6g of protein.
Does cold brewing lose the mushroom benefits?
No. The mushroom extracts and the collagen are water-soluble, so they come through into the brew the same way they do with hot water. The five mushrooms - Lion's Mane, Chaga, Reishi, Turkey Tail and Maitake - plus L-theanine are all in the cup.
Why shouldn't I squeeze the grounds?
Pressing forces fine silt and the bitter compounds through the filter, which is exactly what cold brewing avoids. Let it drip. You lose a little volume and gain a much cleaner cup.
Protein Mushroom Coffee
Protein mushroom coffee you actually brew. Real USDA organic ground arabica with five functional mushrooms (Lion's Mane, Maitake, Turkey Tail, Chaga and Reishi), 6g of collagen protein to support skin, joints and conn...
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