Do you have Cold Brewed Coffee? A question we here at Dancing Mule frequently. Cold Brew is receiving a ton of publicity now thanks to Starbuck’s, Dunkin Donuts and other chain stores. We have been serving our cold brewed iced coffee since the day we opened in 2009. We also use cold brew in most of our Frappes and Iced Lattes. We find the cold brew is smooth and refreshing and has the added benefit of not melting the ice in cold drinks. According to the Toddy Company, coffee brewed with the cold brew method contains significantly less acid than coffee brewed hot. “Using one’s favorite brand of coffee, cold-brewing ground beans produces a coffee that is naturally low in acid – approximately 67% less acidic than coffee brewed by conventional hot-brew methods such as a Mr. Coffee-type system.” So, Thank You Starbucks for advertising one of our favorite drinks.
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 email@example.com. 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 firstname.lastname@example.org. 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.