Coffee with Mushrooms Dark Roast

Body: Full and rich Acidity: Low Tasting Notes: Dark chocolate 🍫, Caramel, Roasted notes, Earthy mushroom depth This is dark roast coffee with functional mushrooms. The dark roast brings bold chocolate, caramel, and subtle smokiness. The mushroom blend (Lion's Mane, Cordyceps, Reishi) adds earthy complexity that complements the roast level. It's not as bright as the medium roast version. More body, less acidity, deeper flavor. The mushrooms feel more integrated because dark roast is already earthy.

🔴🔴🔴⚪⚪ Medium-High Standard coffee caffeine. Dark roast has slightly less caffeine than light roast (longer roasting breaks down some caffeine), but not enough to matter. Still around 90mg per 8oz cup.

Base: Specialty-Grade Dark Roast Coffee Mushroom Blend: Lion's Mane, Cordyceps, Reishi Powder Same mushroom blend as the medium roast, but with dark roasted specialty coffee: Lion's Mane: Traditionally valued for clarity and focus. Cordyceps: Long used for energy and vitality. Reishi: Known as the "mushroom of balance" for calming properties. Dark roasting brings out chocolate, caramel, and roasted notes while reducing acidity. The longer roast time creates bolder flavor that pairs well with the earthy mushroom character. The mushroom powder is blended after roasting to preserve both coffee flavor and mushroom compounds. You get the benefits of both without compromising either.

Pre-ground (medium grind) with mushroom powder already mixed in. Best for: Drip coffee makers, pour over, French press (expect some sediment).

Drip/Auto Drip (Recommended) Ratio: 2 tablespoons per 6oz water Temp: 195-205°F Pro tip: Dark roast is less acidic. Good for sensitive stomachs. Pour Over Ratio: 1:16 (15g coffee : 240g water) Temp: 200-205°F Time: 2:30-3:00 minutes Pro tip: Paper filters reduce sediment from mushroom powder. French Press Ratio: 1:15 (20g coffee : 300g water) Temp: 200°F Time: 4 minutes Pro tip: Bold, full-bodied. More sediment but maximum flavor.

Medium vs dark roast: Medium roast preserves more origin character, acidity, and brightness. Dark roast emphasizes chocolate, caramel, and body while reducing acidity. For mushroom coffee, dark roast makes the earthy mushroom notes feel more integrated because everything's already in the earthy/roasted flavor spectrum. Caffeine myth: Dark roast has slightly less caffeine than light roast, but the difference is minimal (maybe 10%). The myth that dark roast is "stronger" comes from flavor, not caffeine. Bold flavor doesn't equal more caffeine. Why functional mushrooms: These three mushrooms (Lion's Mane, Cordyceps, Reishi) have been used in traditional practices for centuries. Modern research is exploring their effects on cognitive function, energy, immune support, and stress. Results are mixed but promising. Whether or not they "work" scientifically, they've been consumed safely for thousands of years and add interesting flavor depth. You may get fine mushroom powder sediment in your cup. That's normal. It's not extract. It's real powdered mushrooms. The texture is part of the deal. Some people strain it. Some people embrace it.