Dancing Mule Coffee Company

At Dancing Mule Coffee Company, we believe great coffee starts with a great foundation. If you don’t get the fundamentals right, it can change the whole essence of your coffee.

Coffee is 98.5% water, so the first building block of great coffee is great water. We use the Cirqua Easy 720 reverse osmosis water filtration system at Dancing Mule. The Cirqua system doesn’t just filter water it allows us to formulate the best water for our coffee by programming the Total Dissolved Solids (TDS) level in our water. We use our Cirqua filtered water for all of our coffee and espresso brewing and even our ice is made with filtered water.

Our water is purified three times through a sediment filter, a carbon filter, and the reverse osmosis process before it is used for making any of our drinks. Low grade tap water leaves you with bland, flat coffee, which is, frankly, unacceptable.

We’ll never compromise on any part of the coffee making process, not even the water… because picky doesn’t begin to describe our pallet for great coffee. All coffee starts out as water, so why not start out with the best? Because when you’re Stubborn About Great Coffee like we are good enough, just plain isn’t.

Many businesses claim they are serving specialty coffee. Specialty coffee is often defined as the top 10 percent of coffee available in the world. Let’s talk numbers.

The J.M. Smucker Company bought the Folgers brand in 2008. It has been a very successful acquisition for the company. Smuckers gross revenue in 2010 was $4.6 billion. Folgers is the number 1 store brand of coffee in the United States. The Folgers brand accounted for approximately 40 percent of Smucker’s sales in 2010 or about $1.8 billion. The Folgers brand family also includes Millstone and a 25-year agreement to provide coffee for Dunkin’ Donuts.  Dunkin’ Donuts sales were $276 million of the total, making Dunkin’ donuts the number 2 “specialty” store brand behind Starbucks.

Speaking of Big Green (Starbucks), it has around 11,000 stores in the United States and 17,009 stores worldwide. Starbucks sales were $10.71 billion in 2010. Starbucks bought 269,000,000 pounds of coffee in 2010.

McDonald’s by comparison has 32,000 stores worldwide, 13,700 stores in the United States and $24 billion in sales. McDonald’s sells coffee in addition to burgers – about 500 million cups per year.

Why have we thrown all these numbers at you? The coffee that Dancing Mule serves, roasted by PT’s Coffee, is not available in enough quantity to provide the big boys (J.M. Smuckers, Dunkin Donuts, Starbucks, McDonalds) with coffee for a day. PT’s sold approximately 205,000 pounds in 2009, and PT’s primarily buys coffee from small farms in small lots. One of their recent micro-lots from Hawaii was 210 pounds and sold out in two weeks.

PT’s develops direct trade relationships with coffee farmer’s that benefit the farmer by giving them a better price for their hard work and benefit PT’s by allowing them to source the top 1 percent of coffee available in the world. For more information about PT’s Direct Trade policies you can go here: http://www.ptscoffee.com/education/direct_trade_coffee.php.

For more information and a longer discussion of the definition of specialty coffee check out this article http://www.scaa.org/?page=RicArtp1 by Ric Rhinehart the Executive Director of the Specialty Coffee Association of America titled “What is Specialty Coffee?”

Having the best coffee available is only a starting point to providing truly special coffee. The coffee must be prepared and served correctly. The fact that there is only one Dancing Mule is a huge advantage over large coffee chains in regards to serving quality coffee.

We don’t have to make our coffee taste the same in 17,009 stores! We are a locally owned family business with daily management and involvement by the owner’s of the business. To sum it all up, Dancing Mule is Stubborn About Great Coffee.

Dancing Mule Coffee is hosting an Espresso Class on Saturday, June 18 from 1 to 2 pm. We will have two home espresso machines available and present an introduction to espresso preparation. This class will be limited to five people so sign up early at Dancing Mule.

Dancing Mule Coffee will be hosting a free Coffee Cupping on Saturday, June 4 at 1:30 pm. 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.

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 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.