Dancing Mule Coffee and friends has all the people affected by the recent deadly tornado in Joplin on our minds. To help, we’ve partnered with Convoy of Hope as a drop-off site for donations of bottled water and canned goods. Bring your donations by, and we’ll make sure they get to Convoy of Hope for those who need it most.
Pourover Brewed Coffee
Have you ever brewed coffee at home and been dissatisfied with the results? Join us Saturday, April 9 at 1 pm for a Coffee Brewing class at Dancing Mule Coffee. We will discuss and demonstrate the French Press, Chemex, and Pourover brewing methods. We will also examine the proper water/coffee ratio, grind, water temperature, and technique for each method. Learn how different coffee varietals, blends, and roasts are affected by different techniques. It’s your chance to ask the burning coffee question that’s been simmering in the back of your mind in a comfortable environment.
Dancing Mule Coffee will be hosting a free Coffee Cupping on Saturday, March 26 at 11 am. Cupping is the formalized process for tasting and evaluating coffee. We will observe the general rules for cupping; however, as with many other things at Dancing Mule, formality is relative. The object will be to learn about tasting coffee, begin to describe the coffee, and learn how different growing areas, processing methods, and roast levels affect the taste. We will taste four different coffees and have plenty of time for questions about tasting and brewing coffee.
Dancing Mule Coffee is changing our espresso to PT Coffee’s new Southpaw Blend. We have used the Gizmo Blend since opening day, so this is not a change we take lightly. Southpaw is more subtle and smoother in a milk drink than Gizmo and way more interesting as a straight shot with layers of flavor. It is well balanced, achieving a complex and sweet flavor profile and has enough body to punch through a latte. Southpaw has a sparkling tangerine acidity, juicy cherry sweetness, all grounded with rich milk chocolate and cocoa notes. The texture is syrupy and dense, lending itself well to combining with milk, creating a malty milk chocolate flavor.
We are excited to share this new espresso with you, and we think you will be pleased with the change.
Need a quick and healthy breakfast or snack to go with your coffee?
Dancing Mule Coffee is now offering Umpqua Oats All Natural Oatmeal. We have:
From the best natural ingredients to the unsurpassed taste, Umpqua Oats is a nutritious, delicious and fast breakfast choice.
Stop by Dancing Mule today and pick up Umpqua Oatmeal through the drive-thru or from the café. We can add hot water for you and your oatmeal will be ready in a few minutes or you can take it with you and add hot water at your convenience.
Our current featured brew is Finca Cerro Paldo Costa Rica from PT’s Coffee. Finca Cerra Paldo has a beautiful depth with the aroma of brown sugar and chocolate. In the cup, it is sweet with notes of buttery caramel and milk chocolate. Its finish is clean and mellow. Costa Rica Finca Cerro Paldo received a 95 point rating from Coffee Review in 2009.
Finca Cerro Paldo is located just 45 minutes south of San Jose in the popular coffee growing region of Tarrazu. The farm is located at 5,570 feet above sea level, an altitude at which the sun’s rays boost the bean’s density and make this an incredibly sweet coffee. Juan Rafael Monge, a second generation coffee farmer, owns Finca Cerro Paldo. His father Adam Monge Castro bought two hectares of land more than 60 years ago and began their legacy of producing great coffee. Currently 10 people live on the farm and are devoted to producing some of the finest coffee in Costa Rica.
Come enjoy a cup today!
Dancing Mule Coffee is hosting a free coffee cupping on Saturday, February 19 at 9 am. Cupping is the formalized process for tasting and evaluating coffee. We will observe the general rules for cupping; however, as with many things at Dancing Mule, formality is relative. The objectives will be to learn about tasting coffee, begin to describe the coffee, and learn how different growing areas, processing methods, and roast levels affect the taste. We will taste four different coffees and have plenty of time for questions about tasting and brewing coffee.
We have a trio of mochas for our current featured specialty coffee drinks: 
Remember, we can make many of our drinks with sugar-free syrups and sauces, including all of our current featured drinks. We can also use skim milk for the “Skinny All Around” sugar-free, fat-free experience, so go ahead and indulge!
Anisa Dawn will be performing a live acoustic set at Dancing Mule Coffee on Saturday, February 12 from 7 to 9 pm. Experience live music in a comfortable, alcohol- and smoke-free environment while enjoying your favorite coffee beverage. Anisa Dawn performs an engaging and lively set of contemporary and alternative favorites.
Drop by Dancing Mule Coffee Sunday, February 13 at 5 pm and cheer your favorite Dancing Mule barista in our Dancing Mule-only Latte Art Competition. As a spectator, you might even score a free 12 oz. latte! We will be making 15 to 20 lattes in our quest to crown the Dancing Mule Latte Art Champion, and someone should drink them. In addition to a free latte, you can geek out on coffee preparation with us and socialize with like-minded caffeinated individuals.
If you are a regular Dancing Mule customer, then you’ve probably noticed the designs we pour in our lattes. Latte art is a fun way to demonstrate the proper steaming and texturing of the milk. When the milk is steamed correctly (resulting in tiny foam bubbles), it brings out the natural sweetness of the milk and allows the barista to raise the espresso crema to the top and make designs with the milk. The designs are cool; however, they are merely an indicator of properly prepared milk. It takes practice, training, a steady hand, and luck to be able to pour latte art when your peers and others are watching and judging your performance. Please join us and help add to the general hubbub and competition atmosphere. After all “competition is the whetstone of talent.”
