Magic Munch is ground coffee blended with precisely dosed mushroom extract. Single-origin Bolivian beans, medium roast, with 1,056mg of Lion's Mane 1:1 extract and 1,056mg of Turkey Tail 1:1 extract per serving. 18 servings per bag, 11.3 oz / 321 g net weight. It is ground coffee, not instant.

A 1:1 extract is made by taking the whole mushroom fruiting body, milling it into a fine powder, extracting it in hot water at 90 to 100 degrees Celsius for approximately 3 hours, then evaporating the water and spray-drying the result. The ratio is 1:1, meaning one kilogram of mushroom yields one kilogram of extract. Nothing from the original mushroom is lost or discarded.

This is different from a concentrated extract, which discards the insoluble fiber to produce a higher concentration of soluble compounds. A 1:1 extract preserves both soluble and insoluble beta-glucans, delivering a higher total beta-glucan count than a concentrated extract.

283g of ground Bolivian coffee, 19g of Lion's Mane 1:1 extract, and 19g of Turkey Tail 1:1 extract. Total net weight: 321g (11.3 oz). No fillers, no added compounds, no proprietary blends. The full ingredient list is on the label.

The fruiting body is the mushroom itself, the part that grows above ground. It is where the beta-glucans, hericenones, and other bioactive compounds are found in the highest concentration. Some brands use mycelium fermented grain (MFG) instead, which is the root-like part of the fungus grown on a grain substrate. MFG is cheaper and faster to produce, but it contains high starch from the grain and lacks the beta-glucan content of fruiting body. MFG is often marketed as "mushroom" even though it is mostly grain.

Magic Munch uses 100% fruiting body extract, zero mycelium fermented grain. This is stated on the label and verified in the lab report.

Regular coffee is just coffee. Magic Munch blends coffee with mushroom extracts that contain beta-glucans and other bioactive compounds. Each serving delivers 944mg of beta-(1,3)(1,6)-glucans, verified by third party testing. The coffee itself is a single-origin Bolivian bean with a cup score of 85 to 87, which stands on its own as specialty coffee.

Mycelium fermented grain is the practice of growing mushroom mycelium on a grain substrate (usually rice or oats), then drying and grinding the entire mass, grain and all, into a powder. The result is marketed as "mushroom" but is mostly starch from the grain. It contains minimal beta-glucans compared to fruiting body extract. It is the industry's transparency problem: cheaper to produce, harder to distinguish on a label unless the brand states "fruiting body" explicitly.

Ground coffee. You brew it in a drip machine, pour-over, French press, AeroPress, or any method you use for regular ground coffee. It is not instant.

Single-origin Bolivian coffee from Caranavi, grown at 1,600 meters above sea level. Sourced through a direct trade relationship with Buena Vista, Bolivia's premier specialty coffee producer. Our founder traveled to Santa Cruz, cupped five coffees, brought three back to Denver, and worked with our roaster to select the one that would pair with the extract.

Lion's Mane (Hericium erinaceus) and Turkey Tail (Trametes versicolor). Two species, each at a published amount. Many mushroom coffee brands list 8 to 12 species, but the amounts per species are usually undisclosed. When you do the math, the dose per species is often too low to matter. We chose two species at meaningful, verified doses instead of a long ingredient list at trace amounts.

Lion's Mane is one of the most studied functional mushrooms in human clinical trials. Turkey Tail is one of the most studied for immune function. Both are present at over 1,000mg per serving.

No. The coffee is not certified organic. The mushroom extracts are Certified Organic, Non-GMO, Kosher, and Halal. We state this plainly because volunteering an inconvenient fact is strong proof of the transparency claim. "Organic" never appears next to the coffee without that qualification, though our supplier in Bolivia follows organic practices.

Dark red fruits, citrus tones, chocolate after taste. The coffee was selected specifically to hold up against the mushroom extract without tasting like dirt. The pairing was tested during cupping in Bolivia and confirmed during roasting in Denver. The goal was to land on a coffee that tastes great, and that pairs with the natural mushroom flavors, contributing to the experience without dominating it.

Brew it the same way you brew any ground coffee. Drip machine, pour-over, French press, AeroPress, Chemex, V90. Use approximately 18g per serving (about 2 tablespoons) with 270g of water. That's a 1:15 coffee to water ratio. The grind is medium, suitable for drip and pour-over. You can also make cold brew with it.

The beta-glucan content in the coffee will vary based on the brewing method you choose. A filter method might have less beta-glucans, hericenones and erinacines in your coffee cup, versus an immersion method.

Not exactly. It tastes like coffee. The mushroom extract is a fine powder blended into the ground coffee. The coffee was selected and roasted to pair with the extract without the extract taking over the flavor. You might feel a slight aftertaste; however, if you have had mushroom coffee that tastes like dirt, that is usually a sign of low-quality coffee, poor pairing, or both.

Yes. Brew it however you like your coffee. The beta-glucan content is not affected by milk, sweetener, or any standard coffee addition.

The goal is for you to enjoy your coffee, as you typically do. Now with added benefits.

A Certificate of Analysis (COA) is a document from an independent laboratory that reports the results of testing a product batch. It shows what was tested, what was found, and whether the results meet specifications.

A real COA includes the lab's name, the test methods used, and the measured values. It is the receipt behind every claim a brand makes about its product.

Most mushroom coffee brands do not publish a COA. Magic Munch does.

1% of every sale, calculated on gross revenue, goes to Proyecto Solidario, which supports communities in Bolivia. This is tied to the Bolivian coffee origin story and the direct trade relationship with Buena Vista. Bolivia gave us the coffee. We give back to Bolivia.