Lion’s mane (Hericium erinaceus) worked in specialty coffee at both 0.5% and 1.0%, with 60 taste testers accepting both versions. The 0.5% version scored slightly higher, but the difference was not statistically meaningful, meaning both kept the coffee’s flavor balance. The mushroom also did not meaningfully change the drink’s soluble solids, pH, acidity, or dark coffee color, making it a practical fit for functional coffee blends.