The Lab Reports

Real coffee. Clearly identified mushrooms. Results you can inspect. Magic Munch pairs Bolivian coffee with Lion's Mane (Hericium erinaceus) and Turkey Tail (Trametes versicolor (Coriolus)) fruiting-body extracts.

Unlike the general mushroom category industry, we went the opposite way and lab tested our products to give you real data behind our claims, so you know exactly what you are getting and what you are putting into your body.

Here is what the reported testing tells us about our dry blend.

The Headline Result -- If You Want a Summary, Read This

We sent our initial coffee batch and samples to two different labs.

One lab tested for functional compounds within the mushrooms, and the second lab tested for beta-glucan content and for mold.

Our initial finished dry coffee blend tested at 45.7 mg/g beta-glucans, or 4.57% by weight. That is equivalent to approximately 823 mg per 18 g dry serving, calculated from the measured concentration.

We also have proof of the existence of Erinacine C, Adenosine, and Adenine (hemisulfate) at different dosages, but all high enough to give you a positive effect in your body.

The sample was the finished coffee-and-extract blend prepared for customers, not isolated mushroom extracts. The result does not establish either mushroom's individual contribution or raw-extract purity, as the brewing method will affect how many beta glucans actually make it into the cup (that's your personal preference and varies between full imerssion or filtered methods (meaning, filter vs no filter methods)).

Functional Compounds, Simply Explained

So great, we have some cool sounding compounds. But what do they mean, and more importantly, how do they benefit you?

• Beta-glucans — approximately 823 mg per serving: Mushroom compounds studied for immune support and their potential role in gut health. The exact dry-serving calculation is 45.7 mg/g × 18 g = 822.6 mg.
• Erinacine C — 131.4 micrograms (0.1314 mg) per serving: A compound associated with Lion's Mane (Hericium erinaceus), investigated for its role in nerve growth factor (NFG), a protein involved in nerve-cell growth and survival, which helps with focus & cognitive support.
• Adenosine — approximately 0.84 mg per serving: A naturally occurring compound involved in sleep signaling and blood-flow regulation. Its presence does not mean this coffee improves sleep or counteracts caffeine, however, it may help support stamina and cellular energy.   
• Adenine (hemisulfate) — approximately 1.14 mg per serving: Adenine is a building block used to make ATP, the molecule that supplies energy to cells. The sample result is reported as adenine (hemisulfate), and it may support cellular communication & signaling throughout the body.

All amounts above are calculated per 18 g dry serving. Beta-glucans use the initial finished-blend test result; the other compounds use the published R&D Sample 001 COA. They describe the tested samples, not guaranteed levels in every batch.

Reported Concentrations and Serving Calculations

Serving amounts are concentration multiplied by 18 g, with rounding at the end. For context, a bag contains 321 g of dry blend, approximately 18 servings.

What These Results Do and Do Not Show

A Certificate of Analysis (COA) reports specified tests on a particular sample. Check the sample details, test methods, units, and results when reading a report. Serving calculations are not separate laboratory measurements. 

These are dry-blend results, not brewed-coffee measurements. They do not establish how much reaches your cup, as that is affected by the brewing method of your choice. Research on a particular mushroom preparation does not automatically demonstrate the same effects for this coffee. 

However, they do show the active compounds that are live and can be actually found inside of the mushroom coffee. They show that our claims are backed by data and scientific tests made by two distinct third-party labs, to give you peace of mind. 

Mold Test

Mold in coffee has been a bit of a 'buzz word' lately. Through social media frenzy, a 'mold free coffee' trend has started to become popular by health oriented creators. 

Unfortunately, this is a fad with unfound science behind it. Most coffee fermentation processing (washed, natural (dry), honey (pulped natural)), along with - and mainly - the roasting of the coffee from green to a finished drinkable product, takes care of removing any potential mold that might exist in the bean. 

However, for your further peace of mind, we have tested the coffee we use for all both the Whole Beans and the Mushroom Coffee, to show you that it is free of mold and yeast, plus a few other potential contaminants.

[As of October 2026, the test is being done. Once the COA is reported by the lab, we will publish the image here for you to see and corroborate].

Our Ingredients and Standards

Magic Munch follows high ingredient standards, meant to benefit you, our customer and consumer of the product.

We use Lion's Mane (Hericium erinaceus) and Turkey Tail (Trametes versicolor (Coriolus)) 1:1 hot-water fruiting-body extracts, not mycelium fermented grain. The extraction ratio is not a beta-glucan percentage or proof of superiority over another extract, but they simply stated, it's the process the mushrooms undergo to become the product we add to our Mushroom Coffee.

The mushroom extracts are Certified Organic, Non-GMO, Kosher, and Halal. The coffee is not certified organic, but does follow organic practices in Bolivia by our growers (we simply cannot legally state 'organic coffee' since the certification is not upkept by our suppliers). As well, organic coffee does not mean a 'healthier' coffee. Given that the coffee fruit is removed, and only the beans are used for consumption, an organic coffee tends to be unnecessary as humans never, or rarely, consume the whole coffee bean by itself.

As well, for our mushroom extracts, our supplier has a "100% mushroom statement", where they confidently state that the extracts are made with and only 100% the fruiting body of the mushroom. No mycelium, no mycelium fermented grain substrate residues. They also grow the mushrooms as they are meant to be grown: on saw dust, not on grain. This in turn creates extremely healthy mushrooms high in beta-glucan content, and low in starch. 

We share ingredient identities and measured compound results without publishing exact blending proportions or production instructions to keep our formula private as part of our IP.

About the Published Reports

Our published COAs are watermarked with the Magic Munch logo. Laboratory information is redacted at the laboratories' request, and supplier identities are protected. The reported results should be read with the sample information and methods shown in each document.

These reports are published for your peace of mind. They will be updated every 4 years during 2027, as we are committed to run a fresh report for both functional mushroom compounds and beta-glucan content every quarter of the year. 

If you find any report that is not water marked or styled as the ones you see above, those reports are not ours. Only trust reports that are published in our website, or emailed by us. 

Questions?

For questions about a report, a testing method, or a number on this page, email info@magiicmunch.com.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.