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How Do We Infuse Our Coffee Beans?

How Do We Infuse Our Coffee Beans?

Here at Peak State, one of the top questions I get is how do we infuse our coffee beans? Many wonder how we get the health benefits into our coffee beans, and how we ensure that an efficacious daily dose also ends up in your cup of coffee. And for good reason.

Let’s dive into it.

To truly understand how we craft our Coffee with Benefits, we need to take you back to the beginning of Peak State.

It all began when founder Danny was battling health issues and wanted to heal himself naturally. He took a job working in outdoor conservation and during this time in the woods, he learned to forage. He learned of about Chaga, a very powerful, high antioxidant super food that grew on birch trees that could be brewed into a tea for immunity. 

After learning about Chaga’s amazing properties, that it was actually a mushroom. He began to forage it, break it up, grind it up into a powder, and steep it for several hours to enjoy it as a tea.

Chaga functional mushroom.

What he didn't expect was how great drinking Chaga Tea would make him feel - soothed, relaxed, and calm. It was like a hug to the nervous system. But this mushroom tea was just the beginning. He learned that there are other health benefits that can only be extracted other ways without heat. 

But this was very time consuming. 

So, Danny set out to share these powerful benefits into a routine that unlike a pill or powder, he would never forget: a cup of coffee. 

Dissatisfied with the taste of what was out there for mushroom coffees, he saw an opportunity. 

Of everything out there, none of it tasted fresh, or quality. 


Moving image of man drinking bad coffee.

Worse, some supplements were sourced from regions where heavy metals or toxins are present in the soil. Yikes.

Others companies were selling products infused with only mycelium and not the fruiting body of the mushrooms. Missing vital nutrients. 

Others were using processes with extreme heat that would denature all of the beneficial compounds during the spray dry processing.

It was like the wild west out there.

Danny tried sprinkling the off the shelf mushroom powders into his coffee, but they would clump up in my cup and change the taste. Not exactly a great way to start the morning. 

After trying product after product, Danny concluded that there was no mushroom coffee product out there that actually tasted good. That wasn't stale. 

So Danny set out to solve the taste problem. Unlike anything out there, he knew this coffee had to be the good kind. Not the kind that goes stale once you open it. Whole bean.

So he brought on his friend Carl, as two engineers and coffee lovers, they went to work, engineering the coffee of the future. After months of trial and error in Carl’s kitchen, they had a eureka moment. They solved taste, with benefits.

And in January, 2020, they developed the patentable infusion process that occurs during every Peak State roast.

Peak State Coffee's Founder behind the scenes of the coffee production.


So, here’s how it works:

  1. First, we source organic mushrooms that are all sustainably grown in the US, always full spectrum (mycelium AND fruiting body), and they are extracted for all valuable nutrients and compounds.
  2. Next, we botanically infuse the coffee beans during the roasting process under conditions that allow the fresh beans to absorb the botanicals without denaturing the beneficial compounds (it took some real science - hence our patentable process).
  3. We then pack our coffee beans freshly roasted, and we ship them to your doorstep.

And that's how we've made it so that you can brew a quality cup of Coffee. With Benefits!

But it has to work right?

To ensure our process worked, we knew we had to do more than tell you to take our word for it. So, we sent our process through a rigorous third party lab test so that we can guarantee there are benefits in every single cup of brewed coffee. We measured the beta glucans and other nutritional compounds that ended up in our brew. And not only did we pass with flying colors, we found that our process was even more efficacious than competitor products due to our full spectrum sourcing and highest quality extract, while offering a better tasting cup than anyone out there. Double win.  

We think the final product tastes fantastic, and that you will too. 

Today, coffee drinkers and coffee aficionados are satisfied with Peak State and they’re happy to be getting more out of their morning ritual without having to compromise on that taste, freshness, or quality.

The best surprise so far, however, is how many folks tell us that Peak State is the only coffee they can drink - that our sustainably shade grown coffee beans brew a smoother and less acidic cup that's easier on their gut or that the adaptogens help to calm their jitters compared to traditional coffee. 

How cool is that that we can solve some of coffees jitters, acidity, environmental destructiveness, all at the same time, while making our morning ritual more nutrient rich?   

Peak State is here so that you can enjoy a quality cup, while feeling the difference of powerful benefits with every sip.

What a wild and rewarding journey!

Thanks for being with us.

P.S. To check out our botanically infused beans, head here


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