What we mean by a proper roast

Most mushroom coffees start with the mushrooms and add coffee as a delivery vehicle. You can taste that decision. The coffee is an afterthought, usually a cheap robusta, and the cup ends up somewhere between weak instant and mushroom tea.

We went the other way round. Mello started as a coffee we would want to drink every day, and the mushrooms were fitted around it.

Arabica mushroom coffee, roasted medium dark

Arabica is the bean specialty coffee is built on. It carries more sweetness and complexity than robusta and less bitterness. We roast it medium dark, which is the point where the sugars in the bean have caramelised and the acidity has softened, but before the roast flavour takes over. That gives a cup with body and a gentle finish, one that holds up to milk without vanishing into it.

Is mushroom coffee acidic? Why a medium dark roast is smoother

The thing people notice first, usually before they notice anything about focus or energy, is how the cup sits in the stomach. A lighter roast is brighter and more acidic. A medium dark roast is smoother. If you have ever had coffee first thing and regretted it an hour later, this is the part that makes the difference.

Instant mushroom coffee that fully dissolves

The coffee is extracted and dried so that it dissolves completely in hot water. No grounds, no filter, no plunger and nothing to wash. That is not a compromise for convenience. It is what lets the mushroom extracts blend evenly into every scoop, rather than sitting on top of a brew.

Where the six functional mushrooms fit

Six mushrooms go in as the extract blend listed on the pack. They add depth rather than flavour of their own. Coconut milk and MCT oil finish it, which is why there is no sugar and no sweetener anywhere in the pouch.

The result tastes like coffee because it is coffee. That was the whole idea.