What is the story behind “Functional Coffee” invading major coffee shops?

Dubai – Qahwa World

The British Broadcasting Corporation (BBC) published an investigation into the growing popularity of coffee beverages containing added ingredients that target specific health benefits, known as “Functional Coffee,” noting its shift from specialized health food stores to major coffee shop chains.

Functional Coffee is defined as coffee beverages to which additional ingredients are added, such as mushrooms (like Lion’s Mane, Reishi, and Chaga), protein, or collagen, aiming to provide consumers with benefits beyond the traditional caffeine boost.

The investigation indicates that consumers are seeking these additions to support clear focus, stable energy levels, or benefits related to skin and gut health.

In the context of this spread, Ellie Brecher, the nutritionist consulted by the BBC, affirms that Functional Coffee “is moving from specialized wellness corners to the mainstream,” as people have become “more interested in well-being, stress support, and energy stability.”

This transition is reflected in increased demand, where the health food chain Holland & Barrett nearly doubled its range of mushroom coffee drinks over the past year, while major stores like Marks & Spencer began selling Lion’s Mane latte beverages in their cafes.

The trend is not limited to that; coffee giants like Starbucks started selling protein-rich coffee in their US stores.

Furthermore, the Black Sheep Coffee chain launched its “Functional Wellness Latte” range, with Lion’s Mane latte sales being their best-seller, as customers add functional ingredients to approximately 15% of their total orders.

These striking figures confirm the findings of the food research company Tastewise, which found that the number of mushroom coffee drinks on UK cafe menus grew by 30% over the last year.

Regarding the product characteristics, the journalist who conducted the experiment reported that Lion’s Mane mushroom has a “subtle” flavor, and the Functional Coffee was not significantly different from a regular latte, despite her expecting the opposite.

As for the cost, these additions require an extra charge; at Black Sheep Coffee, adding Lion’s Mane mushroom costs about 99 pence (one British Pound), and collagen costs about £1.09.

In the context of health benefits, the investigation indicates that research on the effect of Lion’s Mane mushroom on brain function is “promising”; however, nutritionist Penny Suresh from the British Dietetics Association warns that the doses in commercial beverages are often “too low” to mimic the effects reported in research trials.

Nutritionist Ellie Brecher concludes her advice by stating: “If it makes you feel good and you have the budget for it, then go ahead and enjoy it… but remember the key is that it is an addition and not a magic solution.”

Functional Coffee Trend: The Rise of Mushroom & Protein Drinks in Major Cafes

For her part, in a special interview with “Qahwa World” commenting on these developments, Dr. Amani Adam said: “We have spent long years drinking coffee in the same traditional way. Although the global coffee market is growing from 2.2% to 4.3% annually, the more important thing is that health awareness is growing alongside it… because coffee has become part of a fast lifestyle filled with pressures and tension.”

She added: “From here, the role of Functional Coffee emerged – which has become a real solution to many problems associated with coffee drinking habits… such as tension, anxiety, and digestive and sleep disorders.”

She continued: “This vision is not new to us. For 4 years, I have seen the market moving in this direction, and that is why I started thinking about an awareness platform to clarify the benefits of coffee—especially Functional Coffee.”

She explained that the issue is not just ‘a healthy addition, nothing more.’ “Coffee itself contains more than a thousand bioactive compounds! This provides a huge opportunity to benefit from its chemical composition… transforming it from a regular caffeine dose… into a means to support focus, improve mood, and help the body perform better.”

According to Dr. Amani, this opened the door for powerful alternatives… such as Mushroom Coffee, which truly changed the concept of coffee for many people.

She concluded her statement by saying: “I believe that now is the appropriate time to understand the true role of coffee in our lives, and I thank Qahwa World for being among the first platforms to highlight everything new and important in the world of coffee.”

Dr. Amani Adam: Coffee Can Be a Remedy—If We Understand It Well

Dubai – Ali Alzakary

In a world where health meets passion and science blends with the senses, Dr. Amani Adam chose an unconventional path — from pharmacy to coffee. She didn’t just drink it; she studied it like a medicine, uncovering its complex chemistry and its effects on mood and body.

Her journey began with a simple question: Why does coffee sometimes make me feel good and other times uneasy? From that question emerged a passion for understanding coffee scientifically, transforming it from a daily beverage into a tool for enhancing mental and physical well-being.

In this exclusive interview with Qahwa World, Dr Amani shares how she brings together science and art in every cup—redefining coffee not as a quick stimulant, but as a balanced and mindful lifestyle.

Join us as we explore how every sip can become a step toward wellness.

You began your career as a pharmacist, then turned toward coffee as a means of promoting health. What led to this bold shift, and how did your medical background influence your passion for understanding coffee’s effects?

The transformation began when I realised that although coffee was my favourite drink, it sometimes affected my health and mood. Instead of giving it up, I decided to explore why through a scientific lens rooted in my pharmacy background. That led me to view coffee entirely differently, as a complex chemical compound that can be understood and optimised. That’s where my passion for linking coffee and health was born.

You faced a major challenge when people told you that you were “too old” to start over at thirty. What helped you turn that doubt into motivation, and how did your MBA shape your vision of new opportunities?

Honestly, that statement was a turning point in my life. Instead of discouraging me, it made me more determined to change. I decided to pursue an MBA because I wanted to combine science with leadership and strategic vision. The degree helped me see opportunities differently and understand how to turn passion into a tangible project with real impact.

Your story is truly inspiring for those thinking about changing their career path. What advice would you give someone hesitant to reinvent themselves, based on your experience?

Don’t wait for the perfect moment — it never comes. Change is always difficult at first, but persistence makes it possible. When I started, very few encouraged me; most thought it was too hard or that no one cared about coffee. But my background in market analysis helped me see the future of coffee in the Middle East as one of the fastest-growing sectors. My goal was to contribute to spreading knowledge in this field. The key is to start small, keep learning, and keep moving. Every challenge is a new opportunity for growth, and the most important thing is to believe in yourself even when others doubt you.

You describe your approach as “enhancing health and mood in every sip.” How do you define functional coffee, and what makes it more than just a stimulating drink?

Functional coffee, for me, is coffee that doesn’t just give us energy but also supports our physical and mental health. It’s coffee prepared with care — from the choice of beans to the brewing method — and enriched with natural elements that boost its nutritional value. Why not make a daily drink a source of wellness? It’s a balance between flavor and function — a lifestyle, not just a beverage.

Many people see coffee merely as a quick energy boost. How do you work through your content to change this perception and present coffee as a tool for daily well-being?

I try to present coffee from a simple, scientific, and engaging perspective. I explain how it can improve mood, focus, and general well-being when consumed mindfully. I share practical tips such as the best time to drink coffee or which type suits different lifestyles and health conditions. I receive many questions about chronic issues like diabetes, hypertension, or digestive problems, and I tailor recommendations to each person’s needs—with great positive feedback.

What are the most common misconceptions about coffee and health that you encounter, and how do you help people make more informed choices?

One of the most common misconceptions is that coffee “harms your health” or “causes dehydration”. The truth depends on the quantity, quality, and preparation method. I always emphasise that coffee can be very beneficial if understood and consumed properly.

You hold two certifications in coffee evaluation. How have they influenced you and placed you at the intersection of science and art in the coffee world?

These certifications completely changed my perspective on coffee. I learnt that evaluation is not only about taste but also about understanding chemical composition, aroma, and flavor. I found myself at the intersection of science and art — where scientific knowledge becomes a sensory experience.

How have these certifications helped you connect flavours with health benefits, such as choosing beans that enhance mood?

They’ve allowed me to identify coffee beans rich in compounds that boost energy or improve mood, such as certain Arabica varieties with high antioxidant levels. I now see coffee as a way to improve mental well-being, not just as a stimulant.

You’re currently pursuing your Q Grader certification. What have you learnd about the relationship between coffee quality (flavour and aroma) and mental health?

I’ve learned that good coffee is not just about refined flavor; it’s a complete experience that starts with aroma and ends with how it makes you feel. High-quality aromas and flavors truly affect the nervous system and mood positively. Many people avoid coffee because they associate it with bitterness — simply because they haven’t discovered the varieties and brewing methods that suit them best.

You launched a digital platform focused on healthy coffee content. What inspired this step, and how do you choose the topics you share with your audience?

I started the platform to share the knowledge I wished I had when I first began. I choose topics based on people’s actual needs — caffeine balance, pre-workout coffee, or its relation to sleep and mood — and I always try to make the information accessible and engaging. I constantly follow the latest research and coffee market trends to translate them into simple, practical insights for my audience.

How do you balance scientific accuracy with simplicity and engagement on social media?

I rely on simplifying information without compromising accuracy. I use a friendly tone, add humor or personal stories, and make science part of everyday life rather than a dry subject.

How do you see the future of functional coffee in the Gulf region, and what global trends in this field excite you the most?

I see a very promising future for functional coffee in the Gulf, especially with the growing awareness of healthy lifestyles. The global trend that excites me most is blending coffee with natural supplements such as probiotics or herbs that enhance energy and mood. I believe the future belongs to coffee that nourishes both body and mind.