The present invention relates to a manufacturing method of highly functional coffee which is fermented with Fomes fomentarius. More specifically, the manufacturing method of the highly functional coffee which is fermented with the Fomes fomentarius comprises (a) a step of drying the Fomes fomentarius within 5% of moisture content and grounding the Fomes fomentarius into a size of 100 &mum - 200 &mum (b) a step of mixing the ground Fomes fomentarius powder of the step (a) with purified water in a volumetric ratio of 1:2-1:3 (c) a step of fermenting a material of the (b) step at 25-35°C for 2-5 days, and filtering and preparing the material (d) a step of mixing the ground Fomes fomentarius powder of the step (a) with purified water in a volumetric ratio of 1:3-1:5 and extracting the mixture at 80-100°C for 1-3 hours before filtering and preparing the mixture (e) a step of mixing the material of the step (c) with the material of the step (d) in a ratio of 1:5-1:10 (f) a step of preparing coffee beans having the moisture content of 10-20% (g) a step of mixing the dried coffee beans of the step (f) with the material of the step (e) in a weight ratio of 1:1-1:5 (h) a step of fermenting the mixed material of the step (g) at 10-39°C for 1-48 hours (i) a step of removing moisture from the coffee beans by picking up the coffee beans of the step (h) (j) a step of drying the coffee beans of the step (h) into the moisture content of 8-15% and (k) a step of roasting the coffee beans of the step (h) at 150-250°C for 10-50 minutes and commercializing the coffee beans.COPYRIGHT KIPO 2014본 발명은 말굽버섯으로 발효한 고기능성 커피의 제조방법에 관한 것이다. 상세하게는 본 발명의 말굽버섯으로 발효한 고기능성 커피의 제조방법은 (a) 말굽버섯을 수분 함유율 5% 이내로 건조하여, 각각 100㎛ ~ 200㎛의 크기로 분쇄하여 준비하는 단계 (b) 상기 (a)단계의 분쇄된 말굽버섯분말에 정제수를 1 : 2 ~ 1 : 3의 부피비로 혼합하는 단계 (c) 상기(b)단계의 재료를 25℃~35℃의 온도에서 2일~5일 동안 발효하여 여과하여 준비하는 단계 (d) 상기(a)단계의 분쇄된 말굽버섯 분말에 정제수를 1 : 3 ~1 : 5의 부피비로 혼합하여 80℃~100℃의 온도에서 1시간~3시간동안 추출하여 여과하여 준비하는 단계 (e) 상기(c)단계의 재료 : 상기(d)단계의 재료를 1 :
