@DaveMcK wrote:
I used a French press a lot when hotels had the 4 cup filter packets I would bring home. I will have to check out the dried mushrooms at the spice store.
@DaveMcK You are in good company on the French press; I noticed while watching Captain America, Civil War last night that Tony Stark (Robert Downey, Jr) was preparing a pot of French press in one scene. 
I used a French press a lot when hotels had the 4 cup filter packets I would bring home. I will have to check out the dried mushrooms at the spice store.
OK. We've each sipped some of this wild porcini, Pero, French Market java and here are our findings:
"Oooh, smells like mushrooms!"
"Tastes like a good French press. I can't taste the nutmeg or cinnamon, but the dried porcini flavor is there."
"Good stuff! I want more."
"Meh, just OK. Nothing really great."
Next time I'll break up the porcini a bit more, for I think an even stronger mushroom flavor might wow our doubter. (French press coffee isn't brewed Mr Coffee style, see, the coffee ingredients are put into the bottom of the pot, then nearly-boiling water is added, and the lid placed on the pot, the mixture allowed to brew a few minutes, and then the plunger pressed down. Smaller mushroom pieces will likely release more flavor in that scenario.)
So there you have it. Mushrooms add nice aroma and flavor to coffee.
Mad science.
Heads up: I have a crew here this morning and have been barred from my kitchen, but have just managed to get started on the French press with porcini mushroom coffee. I added 6 half inch chunks of dried porcini, a bit of fresh ground nutmeg, a dash of cinnamon, some Pero and some French Market with chicory. This should result in a full bodied, rich and earthy brew.
We'll likely try it without sugar but with a bit of 1% milk ... I'll let you know what we all think. (This may result in me being barred from the kitchen all weekend ... 
)
