We will be closed for Memorial Day, Monday, May 30th.
DCR Zacamitla 30, Ixhuatlan Del Café, Mexico – Medium light roast, washed process. Finca Zacamitla is a family owned 17 acre farm. Notes of plum, marshmallow sweetness, and a milk chocolately finish.
DCR Carmen Estate, Boquette, Panama – Light roast, washed process. Classic Panama flavor profile combines Typica and Caturra varieties to produce an elegant cup with a combination of sweetness and subtle fruit flavor.
DCR Santa Isabel, Coban, Guatemala – Light roast, washed process, flavor profile orange , vanilla, and creamy. The Santa Isabel farm is owned and managed by Louis Valdes whose family first started farming the land in 1875. The main varieties planted are Cuturra and Catuai, and the elevation ranges from 1400 – 1600 meters on the 300 acre farm.
DCR stands for Dillano’s Coffee Roaster and the DCR line are small batch single origin coffees. The selection changes frequently according to what is available.
We will be open from 6 am – 3 pm Christmas Eve, Closed Christmas Day, and New Year’s Day.
Our first round of Holiday Featured drinks include the Peach Cobbler. The Peach Cobbler recipe is from our own Nicole Sparrow and includes Torani Peach and Butterscotch syrup and our house made Brown Sugar Cinnamon syrup, espresso, and steamed milk with a cinnamon sprinkle on top. Does it taste like Peach Cobbler as a latte? We will let you decide but it does bring to mind Thanksgiving Dessert.
Another new drink for us is the White Mint Truffle. It includes Barista 22 White Chocolate sauce, Torani Creme de Menthe syrup, and our house made Vanilla syrup, espresso, and steamed milk. Smooth and sweet for a holiday treat.
One of our Holiday favorites is the Peppermint Mocha. Our Peppermint Mocha is made with our house made Mocha sauce, our house made Peppermint syrup, espresso and steamed milk. Our house made syrups and sauces contain no extra ingredients. For example our Mocha sauce contains Ghirardelli cocoa powder, cane sugar, filtered water, and a touch of corn starch and salt.
Speaking of house made syrups we are still making our Pumpkin Spice syrup made with Pumpkin puree, and a blend of spices. We think it’s going to be difficult to find a better Pumpkin Spice latte or Pumpkin Spice Chai anywhere! If you prefer iced or blended drinks we can make any of our featured drinks hot, iced, or blended.
Our current food offerings include a couple of new items. We have a new Cinnamon Slammer breakfast sandwich made locally by Vlore Bakery. The Cinnamon Slammer is $3.99 and is made with Vlore’s Cinnamon Swirl Bread, sausage, egg, and cheese. We are now serving locally made Legacy Bagels and currently only the plain bagel is available with cream cheese, butter, or peanut butter for $2.65.
Our seasonal offering is our made from scratch, at the Mule, Pumpkin Muffin. We also have Blueberry Crumb, Double Chocolate, and Bran Muffins which are $2.25 a piece.
Our Scones are still made from scratch at the Mule and include Sausage Cheddar, Blueberry, Maple Walnut, and Apricot Pecan at $2.75 each. We are also happy to make any of our baked goods in larger quantities with at least one days notice in advance. Our larger quantities come boxed and ready to be picked up at your convenience.
We also offer Cinnamon Rolls for $1.85 each, Cherry Strudel for $1.95 each, as well as our Cranberry Walnut Biscotti for $1.75. We also bake our own Chocolate Chip and Peanut Butter cookies at $1.99 each.
Additional food offerings include Otis Spunkmeyer 100% whole grain 3 Berry and Trail Mix Bars for $1.75 each; Modern Oats Oatmeal in 4 varieties including 5 Berry, Nuts & Seeds, Apple Walnut, and Mango Blackberry for $3.50 each. The oatmeal are certified Gluten free, non-gmo, 100% whole grain, Vegan, and Kosher. We also have Dannon Oikos Strawberry and Blueberry Yogurt for $1.95 each.
We are no longer making and serving our lunch sandwiches and wraps. We found it difficult to make and serve sandwiches in a timely manner while keeping up with drink orders. We will keep you posted if we are able to come up with good lunch options that don’t compromise making and serving coffee drinks.
Beginning Sunday May 24th we will be extending our Sunday hours and be open 7 am to 4 pm. We will be closed Monday the 25th for Memorial Day.
We are changing the date for the Espresso class to Saturday, April 13th at 11 am. The class will be at Dancing Mule and will be presented by Sean Hunziker of Grounded Coffee/Copper Canyon Roasters and Randy Austin from Dancing Mule. We will discuss the basics of espresso preparation and then get hands on and pull some shots. Please reserve your spot for this class by email to firstname.lastname@example.org. The date for the milk steaming class has also been changed to Saturday, May 11th, at 11 am at Dancing Mule. If your are an aspiring home barista or just curious about how it is done you will be able to explore during this class. We will get our hands around some pitchers and steam and texture some milk. We can’t promise you will be a latte art champion after this class but you will be headed in the right direction. The date for the roasting demonstration has not been set at this time. We will post more information about the roasting demonstration on the Dancing Mule website and Facebook when it is available.
Dancing Mule will be hosting a series of Coffee Education classes beginning Saturday March 2nd at 11 am with a Coffee Cupping. Coffee Cupping is the standard format for tasting and evaluating coffee for purchase, or during the roasting process, or in our case just for fun . One of the core values of Dancing Mule is to educate in a positive manner without being condescending or arrogant. We want to share what we know about coffee because we love great coffee and want others to appreciate it as much as we do. All of our classes will be free. We ask for participants to sign up in advance so we can make sure we can accomodate everyone who wants to come. We will limit the number of participants for each class however, we will schedule more classes if needed. We will keep a sign up sheet at the register. You can sign up in the shop or give us a call at 417-883-5114 or email to email@example.com. We will also offer a 10% discount on our wide selection of coffee or brewing equipment after any of the classes. Check the website and our Facebook page for updates on upcoming classes.
The schedule for classes will be:
Coffee Cupping, Saturday, March 2nd @ 11am – We will explore the different tastes of coffee through the standard cupping process.
Brewing Class, Saturday, March 16th @11 am – We will explain and demonstrate Pourover and French Press brewing methods including the reasons for following the best brewing procedures and not just the techniques.
Espresso Class, Saturday March 30th @11 am – Are you an aspiring home barista? Learn about the espresso brewing process and even try your hand at extracting a great espresso.
Milk Steaming, Saturday, April 13th @11 am – Start your journey to becoming a latte art champ, well at least the first step on the journey. Steaming and texturing milk is one half of the equation of making a great latte.
Roasting – Time and date to be announced, This class will be held at Copper Canyon Roasters and will include a roasting demonstration and explanation of the process.
Recently Ed Peaco, a free-lance writer for the Springfield News-Leader asked if he could interview us for an online article about Dancing Mule. We said yes, of course, since we aren’t shy about receiving free publicity for the Mule. Ed spent about 2 hours with us sampling food and drinks and talking about the Mule. It is always interesting to see the results of an interview knowing it will have to be condensed and edited to a reasonable length. We appreciate Ed spending so much time with us and including much of what we talked about during the interview. Our only regret is we didn’t have our more attractive staff members available for the group photo. You can check out the article here: http://www.news-leader.com/article/20120709/ENTERTAINMENT12/307090048/Restaurant-Profile-Dancing-Mule
I was reading an article in the April/May issue of Barista Magazine written by Michael Phillips and it made me think about the choices we offer at Dancing Mule. Michael Phillips won the United States Barista Championship and the World Barista Championship in 2010. He is supremely qualified to comment on specialty coffee and is certainly entitled to his opinion. The article is about choices Handsome Coffee Roasters (his new coffee venture) have made in setting up their retail coffee bar. The article brings up an ongoing debate in the specialty coffee community about limiting choices we offer our customers. Dancing Mule believes our customers should be able to enjoy their coffee drink the way they like it. We believe the best coffee for our customer is the one they like the best not the one I or my staff like the best. Some coffee shop owners believe milk choice should be limited to whole milk. Some believe drinks should only be served in traditional sizes so the notes in the espresso are not drowned in milk. Flavorings, according to some, should be limited to either none or a few basic flavors. Some believe in serving only traditional drinks and eliminating or minimizing the condiment bar so the customer will taste the coffee without cream or sweeteners. The drive-thru is a negative in the mind of some shop owners and baristas because they believe the customer can’t possibly appreciate the awesome goodness of coffee while drinking it from a paper cup in their car.
What is the justification for this kind of thinking? In some cases I think it is a completely negative and snobbish attitude that ultimately hurts specialty coffee shops. No one likes to be looked down on by someone serving coffee who thinks they have it all figured out. I believe most of the time the motives are pure and shop owners are trying to differentiate themselves as true specialty coffee shops. They are trying to elevate coffee beyond a commodity. They are trying to showcase the hard work of the farmer, the roaster, and the barista by serving the coffee in an unadulterated form. I respect their commitment to quality and only selling what they perceive to be the best coffee prepared in the best way. I feel the same commitment to great coffee only I want to let the customer decide the best way to enjoy their coffee. If you enjoy a 20 oz vanilla soy mocha, then the Mule Team will try to make you the best one you have ever tasted, pour a Rosetta in the top of your paper cup, put a lid on it, and serve it with a smile through the drive-thru window. I will also be happy to serve your double espresso in a demitasse with a fancy little spoon. I believe the customer should not be judged or reprimanded or lectured for how they enjoy their coffee. I believe in offering as many choices as we can manage so we can serve great coffee to a wide audience. We enjoy talking with our customers about proper milk texturing, latte art, how the espresso is carefully prepared, how the beans are the top 1% available in the world, and by the way would you like to try an espresso? I believe gently educating when the opportunity arises is the best way to turn people on to great coffee.
Dancing Mule Coffee is all about offering choices to our customers. We have 8, 12, 16, and 20 ounce sizes for hot drinks in paper or ceramic cups. We have 16, 20, and now 32 ounce sizes for our cold drinks. The 32 ounce size is certain to get our coffee purist credential revoked. We started offering the 32 ounce cold drink because some of our customers requested it for iced tea. Who am I to say someone shouldn’t have a 32 ounce frappe if they want one? We have skim milk, 2%, whole, half and half, soy, and almond milk. We have even steamed heavy cream upon request and eggnog during the holidays. We can make almost all of our drinks hot, iced, or blended and decaf. We will attempt to duplicate any combination of modifier you might have for your coffee drink even half-caf (although that is the hardest one for me to understand). We have a wide variety of flavors including 14 sugar free flavors. We serve 2 varieties of Chai, 8 Harney and Sons hot teas, unsweet and sweet iced tea, and we will ice any of our Harney and Sons tea upon request. We have juice boxes for kids, hot chocolate, Italian sodas, crèmes (flavored blended drinks like a frappe without the coffee), and six varieties of fruit smoothies for the non-coffee drinkers who come to the shop. We will serve your drink to-go, in the café, or out the drive-thru window. We have 15 – 20 different coffees available for retail sale including single origins, blends, a couple of flavored coffees, and coffee from two different roasters. We stock whole bean coffee to keep it fresh but we will grind it for you. We keep 2 or 3 coffee choices in addition to our house and featured available on the pour-over bar so our customers can explore the coffee world.
Every coffee shop owner, really every business, has to decide what they will serve and how many choices they will offer their customers. The marketplace will ultimately decide if a business is providing for the needs and desires of their customers. I respect any coffee shop that is doing what they think is right for their customers. A rising tide lifts all boats. All independent coffee shops benefit when we make specialty coffee truly special and better than what the customer expects. I would appreciate any feedback or comment on the choices Dancing Mule offers to our customers especially by our customers. Please email firstname.lastname@example.org with your questions or comments. We want to constantly improve our service and our coffee so any suggestions are helpful.