Powdered Mushrooms vs Extracts, and the Ritual of Potency

At first glance, all mushroom coffee alternatives seem to promise the same thing: calm focus, earthy flavor, and a smarter way to start the day. But scratch beneath the surface (or rather, grind beneath the fruiting body) and you’ll find two very different approaches to how functional mushrooms are delivered to your body: whole mushroom powders and concentrated extracts.

It’s a subtle difference, but it really changes everything.

Powdered mushrooms, the kind found in many coffee alternatives and supplements, are made by drying and pulverizing the entire mushroom into a fine dust. On paper, this sounds very wholesome. Natural. But the problem isn’t what’s included. It’s what gets left behind in terms of usability.

Mushroom cell walls are built from this thing called chitin, a fibrous compound that’s technically a polysaccharide (similar to cellulose in plants) that is difficult for human digestive enzymes to break down. While some chitinase enzymes are produced in our bodies, they don’t seem to be very efficient at digesting chitin. This means that many of the most powerful compounds (beta-glucans, triterpenes, hericenones, cordycepin) remain locked inside, passing through the body unused. And because powders are minimally processed, companies are forced to use small quantities to avoid overwhelming the taste. Most mushroom coffee companies use around 500 to 600 milligrams of ground up powder per mushroom per serving, well below therapeutic ranges supported by research.

For example, let’s have a look at the research backing Lion’s Mane. Revered for its neuroregenerative potential, studies suggest that to influence nerve growth factor (NGF) or support cognitive clarity, you’d need at least 1,000 to 3,000mg of extract, not raw powder. A 2024 double-blind, placebo-controlled study published in Frontiers in Neuroscience found that participants who consumed 1,000mg/day of lion’s mane extract experienced measurable improvements in cognitive flexibility and working memory in just four weeks.

Then there’s Cordyceps militaris, famous for its role in boosting ATP production and endurance. Research shows that cordycepin, the active compound in this mushroom, begins to show mitochondrial and oxygen-utilization benefits at doses around 1,000 to 2,000mg of extract, as shown in controlled studies on both trained athletes and sedentary adults. Meanwhile, most powder blends barely scratch that surface… especially once mixed into cacao or chicory-based beverages where flavor limits dosing.

Chaga might be the most misunderstood of all. While many brands grow it on grain substrates indoors and grind it straight into powder, chaga was never meant to be consumed this way. Indigenous cultures in Siberia, Northern Europe, and even among Viking tribes revered chaga as a medicinal elixir: brewed slowly over hours from wild birch-grown conks, not lab-grown lookalikes. Its benefits (which include immune modulation, anti-inflammatory action, and antioxidant support) only emerge after hot water extraction. Chaga’s traditional preparation was less culinary and more ceremonial: a dark, tar-like decoction brewed with purpose.

So why do most modern coffee alternatives use powder instead?

It’s cheap. It’s fast. It’s easy to blend with other powdered ingredients. But it comes with drawbacks: a chalky mouthfeel, undissolved sediment at the bottom of your mug, and most importantly, a dosage that’s too low and a format that your body can’t truly absorb.

That’s why we do things differently at Mujo.

Our formulation uses 8:1 dual-extracted mushrooms: eight parts of raw mushroom material distilled into one part of potent extract. Through a combination of hot water and alcohol extraction, we capture both water-soluble compounds (like beta-glucans) and fat-soluble ones (like triterpenoids), delivering full-spectrum efficacy. Each serving of Mujo contains the equivalent of 9,600mg of raw mushroom: lion’s mane, cordyceps, and chaga, each at clinically relevant levels. That’s not just a nice number. It’s a therapeutic dose your brain, gut, and energy systems can actually use.

This choice doesn’t just improve function. It actually improves the feels and upgrades you from the inside out.

Unlike whole mushroom powders, our extracts dissolve smoothly, without sediment or that telltale “mushroomy” aftertaste that lingers in most powdered blends. It also avoids the common risk of fat interactions. Powdered formulations that include MCT oil can be unstable over time (especially in the presence of moisture or heat) potentially degrading the quality or going rancid. But because Mujo uses pure extracts (not raw powders), our C8-rich MCT plays nicely. No clumping. No chemical drift. Just a seamless blend that supports absorption, your brain, and delivers clean, sustained energy.

And here’s the part that often gets missed: while all mushrooms have value, including the magical mycelium, the studies that talk about actual results like neurogenesis, mitochondrial function, endurance, immune balance, are done on fruiting body extracts, not mycelium powders or raw blends. There’s no magic in underdosing. There’s only marketing.

A Closing Thought

Functional mushrooms aren’t a trend. They’re one of nature’s oldest biohackers. But like all powerful things, their impact depends on how you prepare them, and how your body receives them.

So the next time someone offers you a mushroom coffee made with raw powder, ask yourself: Is this just flavor, or is it function?

At Mujo, we choose function, without compromising ritual or the taste.