The coffee movement shows no sign of slowing down, yet the crowd is quietly stepping away from caffeine. Some people simply can’t tolerate it, others avoid it for the sake of their sleep, nerves or general wellbeing, yet many still miss the taste, the ritual or that little lift a morning cup brings. Matcha was the first big alternative for steady energy without the spikes, but it was still its own thing entirely. Now, we are seeing a new wave of substitutes that try to actually taste like coffee while promising a gentler, sometimes healthier experience. In this piece, we take a closer look at the most popular options, how they have earned a spot in the modern brew line-up, and if they are actually as healthy as they claim to be.

Date coffee comes from roasted date seeds, which gives it that warm, toasty, slightly caramel flavour. Because dates are such a big part of life and agriculture in the Middle East, it is also a nice nod to local tradition — and a clever way to use something that usually goes to waste.

Date seeds are naturally packed with antioxidants, these are compounds that help protect the body from everyday stress and inflammation. They also contain fibre, which is helpful for digestion and keeping your gut balanced. Some early studies even suggest date seeds may play a role in supporting healthy cholesterol and blood sugar levels, although research is still in the early stages. A scientific review also found date seed coffee to be safe for general use with no major side effects reported.

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Mushroom coffee blends traditional coffee (or a coffee alternative) with powdered medicinal mushrooms such as lion’s mane, chaga, reishi or cordyceps. The flavour still tastes like coffee but with an earthy twist.

The appeal comes from what these mushrooms naturally contain. Studies show that mushrooms like lion’s mane have compounds that may support brain health, and others — such as chaga and reishi — are rich in antioxidants and fibres that may gently support the immune system. It is worth keeping expectations realistic, though: most research looks at mushroom extracts, not at mushroom coffee specifically.

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Chicory coffee isn’t new at all — people have been using roasted chicory root as a coffee alternative for well over a century. It became especially popular in regions when real coffee was scarce or expensive, and it is stayed around because it offers a smooth, slightly sweet, gently nutty flavour that feels comfortingly close to coffee. It is also naturally caffeine-free, which is a big part of its modern appeal.

The key thing that sets chicory apart is inulin, a type of fibre that supports gut health by feeding the “good” bacteria in your digestive system. Many people find it easier on the stomach than regular coffee. Chicory root also contains plant compounds with potential anti-inflammatory effects, although research here is still early and shouldn’t be overstated.

There is, however, an important detail to keep in mind: not every instant chicory product is actually rich in inulin. Some processed versions lose much of its fibre during manufacturing. In addition, certain instant chicory mixes can contain added sugars or higher levels of glucose, which may make them unsuitable for people with diabetes or those monitoring their blood sugar.

Precautions:

While these and other trendy coffee alternatives certainly have their appeal, it doesn’t automatically make them suitable for everyone, and how much you drink matters just as much as what you drink. Some ingredients can interact with health conditions, medications or simply your own tolerance levels, so it is worth being conscious about what you are consuming and speaking to a healthcare professional if you are unsure. A new brew can be a great addition to your routine — as long as it works with your body, not against it.