PURPOSE: A method for manufacturing coffee is provided to improve quality of coffee reducing bad smell and sourness of green coffee beans in a process of fermenting the coffee by using Phellinus baumii.CONSTITUTION: (a) Phellinus baumii is dried to have a water content of 5%. The phellinus linteus is pulverized to a size of 20&mum to 50&mum. (b) Purified water is mixed with the pulverized phellinus linteus powder to the volume ratio of 1 : 1 to 1 : 5. (c) The Phellinus baumii mixture becomes effective at a temperature of 25°C to 35°C within 5 to 7 days. (d) Purified water is mixed with the Phellinus baumii which becomes effective at the weight ratio of 1 : 1 to 1 : 3 and is extracted at a temperature of 50°C to 70°C for 2 hours to 3 hours. (e) The Phellinus baumii extract is filtered and cooled to a temperature of 1°C to 5°C. (f) (b) The Phellinus baumii mixture is mixed with the phellinus linteus extract at a volume ratio of 1 : 2 to 1 : 10 and extracted at a temperature of 90°C to 100°C for 1 hour to 3 hours. (g) The extract is filtered and refrigerated. (h) Green coffee beans separating flesh is washed and is dried to have 10% to 20% of moisture. (i) the dried green coffee beans of the step (h), the fermentation extract of the step (e), and the hot water extract of step (g) are mixed at a weight ratio of 20 to 50 : 1 to 10 : 50 to 80. (j) The mixture becomes effective at a temperature of 20°C to 50°C after 24 hours to 72 hours. (k) The fermented green coffee beans are obtained, and the moisture is removed. (l) After the green coffee beans without moisture is put into the phellinus linteus extract of step (g) and dipped in it for a 1 hour to 2 hours, removed from the extract, and the moisture is removed. (m) The green coffee beans is developed by removing moisture to a water content of 11% to 13%.COPYRIGHT KIPO 2013본 발명은 상황버섯으로 발효한 커피의 제조방법에 관한 것이다. 상세하게는 본 발명의 상황버섯으로 발효한 커피의 제조방법은 (a) 상황버섯을 수분 함유율 5% 이내로 건조하여, 각각 20㎛ ~ 50㎛의 크기로 분쇄하여
