“It’s 50% coffee and 50% mushrooms,” is how one Stylist staffer succinctly summed this up. Stay with us. Finnish brand Four Sigmatic aims to harness the power of antioxidant- and mineral-rich chaga mushrooms by blending with coffee for a drink that isn’t too dissimilar in taste and texture to your regular cup of Joe. Simply mix a sachet with hot water for a nutrient-packed morning wake-up. Order it on amazon.co.uk (£9.92 for 10 sachets).

Definitely the coolest sounding of all the trends, nitro cold brew involves infusing regular cold brew coffee with actual nitrogen for a velvety smooth drink with a creamy head that is served on tap – the Guinness of the coffee world, if you will. Currently available at a handful of hipster coffee houses, it’s set to go mainstream this year: Starbucks debuted its own nitro cold brew in London this February, with plans to roll it out across the UK soon.

In the spirit of reducing food waste, cascara (sometimes called coffee cherry tea) is certainly eco-conscious. The husks of coffee cherries are usually discarded during production, but to make cascara, they are dried and brewed with hot water for a sweet, fruity drink with a lower caffeine content. Flavour-wise, this is a world apart from your usual ristretto, with notes of apple and rhubarb. Serve cold for a refreshing iced-coffee alternative. Find it at ravecoffee.co.uk.

Gin and coffee – what’s not to love? Combining two of our passions is the turbo G&T, this year’s espresso martini. Head to Sheffield’s Rafters Restaurant, or make your own: add 10ml of cold brew coffee to a measure of gin, add tonic, then garnish with lemon. Cold brew lacks the acidity of traditional coffee due to the extended steeping process, so pair with a citrusfocused gin such as Martin Miller’s. And make sure you use a good quality tonic, but that goes without saying anyway.

During the Forties, milk was scarce in Vietnam so ingenious bartenders began whisking egg yolks to use as a replacement. Thick, sweet and more like a dessert than a drink, cà phê trúng (egg coffee) is the coffee to try if you’re in Hanoi. You can sample it at Bang Bang Vietnamese Canteen in London’s Fitzrovia, or make it yourself by whisking one egg yolk, 40ml condensed milk and a drop of vanilla essence then adding to your usual espresso.

Why get lumbered with a non-recyclable cup when you could sip your latte from a waffle cone? Because it would leak through and scald your hands, of course. But what if it didn’t? The Grind Coffee Company in South Africa has pioneered a chocolate-lined cone that is leak-proof (for 10 minutes only; they’re not magicians). It has since popped up in Sydney, Hong Kong and, as of last month, the UK. Try it at Fego Caffé in Banstead, Surrey.