As overworked high school students with senioritis, we’ve all become reliant on a variety of caffeine sources: iced coffees, lattes, and energy drinks are just a few popular examples. The FDA has cited that the average person should cap their caffeine intake at 400mg per day. However, the elderly and youth are especially vulnerable to the negative effects of caffeine, such as increased heart rate, insomnia, anxiety, headaches, and high blood pressure. Most energy drinks use synthetic caffeine sources, which, when paired with artificial sweeteners and unregulated herbal stimulants, can increase the risk of dehydration, cardiovascular, and neurological effects. While coffee is considered a better alternative, popular coffee chains like Dunkin’ Donuts or Starbucks often contain unhealthy amounts of sugar in their flavored drinks.
So what’s the best choice? Is there an option that includes an enjoyable taste – no bitterness of black coffee – without using artificial sweeteners or an overload of sugar and synthetic caffeine?
Mr. Talucci has recently introduced the idea of mushroom coffee. Mushroom coffee is made of coffee beans and organic extracts from functional mushrooms. This method includes significantly lower levels of caffeine, roughly half the amount in a normal cup of coffee. It also includes benefits such as reduced stress, improved immunity, and increased focus. Energy drinks or sugary coffees often present a spike of energy followed by a crash, but due to its lower caffeine content, mushroom coffee provides a steady stream of energy throughout the day.
Now, onto the part you’ve been waiting for. What does it taste like? This question is subjective, but after trying two varieties, I would rate the taste a 7/10. While I found the plain black coffee too overpowering with strong natural flavors that I can only describe as resembling dirt, adding milk created a smooth flavor with earthy undertones that I found less bitter than normal coffee. If you’re someone who likes sweeter coffees, I’d recommend adding a flavored syrup or creamer. With that addition, I don’t think the difference in taste would even be noticeable.
What do you think: Are the benefits of mushroom coffee sufficient enough to consider a swap, or is a Dunkin’ iced caramel latte worth the risk??
