We Tried the Most Popular Mushroom Coffees. These Are the Best (2026)
We Tried the Most Popular Mushroom Coffees. These Are the Best (2026)
我们尝试了市面上最受欢迎的蘑菇咖啡，以下是最佳推荐（2026年版）
The world has been addicted to caffeine for centuries, and in the year 2026, the scientific argument over whether coffee is good or bad for you remains unsettled. One might believe the lack of consensus is a Mainstream Media™ psyop to keep people scrambling for marketable solutions to a problem that’s completely made up, but the cottage industry of coffee alternatives that’s proliferated during this endless tug of war is an interesting outcome regardless of which side you’re on. This is where mushroom coffee makes its inevitable entrance.
几个世纪以来，全世界一直对咖啡因成瘾。到了2026年，关于咖啡对人体究竟是有益还是有害的科学争论依然没有定论。有人可能会认为，这种缺乏共识的局面是主流媒体（Mainstream Media™）的一种心理战，旨在让人们为了一个虚构的问题去寻找各种可营销的解决方案。但无论你站在哪一边，在这场无休止的拉锯战中蓬勃发展的咖啡替代品小众产业，本身就是一个有趣的现象。蘑菇咖啡也正是在这种背景下不可避免地登场了。
Some quick googling revealed the known players in the game, all of which offer their own riff on a common base formula of dried mushrooms–usually a combo of lion’s mane, chaga, and cordyceps—boosted with buzzy add-ons like probiotics and nootropics. I spent a week with each, including our top pick, Atlas Coffee Club’s Latte Superblend ($26), swapping out my morning coffee for each brand’s recommended dose of powder and hot water. After day five I allowed myself to experiment with sweeteners and milks, which you’ll need with almost all of these to get through the entire cup without gagging.
通过简单的谷歌搜索，我发现了该领域的主要参与者。它们大多基于一种常见的配方——即干燥蘑菇（通常是猴头菇、白桦茸和冬虫夏草的组合），并添加了益生菌和促智药等热门成分。我花了一周时间测试了每一款产品，包括我们的首选——Atlas Coffee Club 的 Latte Superblend（26美元），用每款品牌建议的粉末量和热水替代了我的晨间咖啡。到了第五天，我开始尝试加入甜味剂和牛奶，因为几乎所有这些产品如果不加点什么，你很难在不反胃的情况下喝完一整杯。
Some hit like a mild cup of coffee, some were actual coffee, and others were uncanny concoctions no normal person would ever crave unless they were fully indoctrinated in the heady lifestyle this unique alt-beverage industry revolves around. I laughed, I cried, I got the runs, and I crashed on my couch in the early afternoon more times than I could count, all for science, and all so you don’t have to try this on your own.
有些喝起来像淡咖啡，有些确实就是咖啡，而另一些则是令人难以置信的混合物——除非你完全被这个独特替代饮料行业所推崇的“上头”生活方式所洗脑，否则正常人绝不会想喝。为了科学，也为了让你不必亲自去尝试，我经历了欢笑、泪水、腹泻，以及数不清的午后瘫倒在沙发上的疲惫时刻。
Best Overall: Atlas Coffee Club Atlas+ Latte Superblend
最佳综合奖：Atlas Coffee Club Atlas+ Latte Superblend
As its name denotes, Atlas Coffee Club is a subscription-based mail order coffee service. And a darn good one at that! It’s also our top pick in our guide to the Best Coffee Subscriptions. So when it announced it was dipping its toes in the dark arts of adaptogen-infused mushroom coffees, we trusted it could deliver the goods without all the superfluous lore and manosphere cosigns that most others come bundled with.
顾名思义，Atlas Coffee Club 是一家基于订阅制的邮购咖啡服务商，而且做得非常出色！它也是我们“最佳咖啡订阅”指南中的首选。因此，当它宣布涉足添加了适应原的蘑菇咖啡这一“黑魔法”领域时，我们相信它能提供优质的产品，而不会像大多数其他品牌那样，捆绑各种多余的传说和男性社群（manosphere）的背书。
The latte superblend is a real treat. Upon my opening the bag, a strong whiff of toasted coconut wafts through the room. The powder emulsifies easily in hot water without any need for a frother. Lacing on the edge of the mug is minimal, and there’s almost no gunky residue or powdery finish to speak of. The flavor of the finished product has a pronounced coconut aroma up front without the requisite sweetness that’s omnipresent in tiki drinks. The swallow offers subtle notes of earthy spice and a soft acidic tang akin to a shot of espresso pulled from Kenyan或Ethiopian beans. It’s an absolute delight to drink.
这款拿铁超级混合粉（Latte Superblend）确实是一种享受。打开包装，一股浓郁的烤椰子味瞬间弥漫整个房间。粉末在热水中很容易乳化，无需奶泡机。杯壁上的挂杯痕迹极少，几乎没有粘稠的残渣或粉末感。成品的口感带有明显的椰子香气，但又没有提基鸡尾酒（tiki drinks）中那种常见的甜腻感。入口后，能感受到淡淡的泥土香料味和柔和的酸度，类似于用肯尼亚或埃塞俄比亚咖啡豆萃取的浓缩咖啡。喝起来绝对是一种享受。
Best Brew for Light-Roast Lovers: Bones Coffee Company Better Brain Mushroom Coffee
浅烘焙爱好者的最佳选择：Bones Coffee Company Better Brain Mushroom Coffee
Since coffee’s so-called “third wave” kicked off sometime in the early aughts, the world of light roast coffee has become a wonderland of flavor profiles and tasting notes. Conventional wisdom had adjusted accordingly, with modern consensus dictating that over-roasting beans leads to less dynamic cups that are only enjoyed by Starbucks stans, chain smokers, and gruff tradesmen.
自从21世纪初咖啡的所谓“第三波浪潮”兴起以来，浅烘焙咖啡的世界已成为风味特征和品鉴笔记的乐园。传统观念也随之调整，现代共识认为，过度烘焙咖啡豆会导致风味单一，只有星巴克死忠粉、老烟枪和粗犷的蓝领工人才会喜欢。
Mushroom coffee of the actual coffee variety typically lands in the medium-roast bracket for whatever reason, and on its packaging, Bones Better Brain advertises itself as such. Through some sort of unholy magic, this does not taste like a medium or dark roast in any capacity, and I mean this as a form of high praise. Gone are the common flavors of smoky bitterness and whiffs of cheap composite wood furniture on a bonfire. In their place are notes of lemongrass, citrus, and port wine, all of which you’d hope to find in a pour-over crafted from a small-batch bean from Africa or Central America.
不知为何，含有真咖啡成分的蘑菇咖啡通常属于中度烘焙，Bones Better Brain 的包装上也如此标注。但通过某种不可思议的“邪恶魔法”，它喝起来一点也不像中度或深度烘焙，我这是在高度赞扬它。它没有那种常见的烟熏苦味，也没有那种廉价复合木家具在篝火上燃烧的味道。取而代之的是柠檬草、柑橘和波特酒的香气，这些正是你希望在非洲或中美洲小批量手冲咖啡中找到的风味。