It is true that people who start consuming mushroom coffee often share concerns about taste, texture, and overall coffee satisfaction when transitioning from regular coffee to functional mushroom coffee.

However, many people who have started consuming Noomf Instant Mushroom Coffee are surprised in every aspect, especially after hearing similar challenges from others who have tried mushroom coffee over time. Once they understand that the secret lies in the Arabica and Robusta coffee blend, the obvious question arises: why is this method used?

Here are the key reasons why Noomf Lion’s Mane Mushroom Coffee uses a blend of Robusta and Arabica coffee beans.

To Assure Coffee Satisfaction

The experience of drinking coffee comes from its taste, aroma, and texture. This balance is achieved through blending. Arabica coffee is naturally sweeter, aromatic, and smooth, but when used alone it can feel too light. Robusta, on the other hand, has a stronger bitterness and can sometimes feel medicinal if used alone.

A balanced blend of Arabica and Robusta integrates well with mushroom extracts, ensuring the final cup delivers a satisfying coffee experience while allowing the natural properties of the mushrooms to complement the flavour.

To Fulfil the Purpose of Functional Coffee

People choose mushroom coffee not only for health benefits but also to reduce caffeine sensitivity. Arabica contains significantly lower caffeine than Robusta—approximately half. When both varieties are blended, the caffeine level becomes more regulated, helping to minimise jittery energy and offering a smoother, more balanced coffee experience for those seeking energy with reduced caffeine impact.

To Match the Functional Design of Mushroom Coffee

Lion’s Mane mushroom coffee is designed to support focus and productivity without causing stomach discomfort or acidity, making it suitable for professionals with demanding schedules.

Using only Arabica with strong caffeine levels may work against this purpose, while using only Robusta may increase acidity. The blend helps keep both caffeine and acidity under control, allowing the mushroom extracts to deliver their intended functional benefits.

To Manage Texture and Mouthfeel

One of the most common complaints about mushroom coffee is that it can feel like mushroom soup rather than coffee. This is where blending plays a crucial role.

Robusta contains more soluble solids, giving the coffee better body and thickness—commonly used in espresso blends to enhance crema and mouthfeel. Arabica is lighter in body. Together, the blend prevents the drink from feeling thin or watery when mushroom extracts are added, resulting in a smoother and more familiar coffee texture.