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: 
- Treat your valentine with a Sweetheart Mocha made with Ghirardelli Chocolate Sauce, Torani Cherry Syrup, and topped with whipped cream. (If you feel a little too macho to order a “sweetheart” drink, you can order this drink as a Black Forest Mocha.)
- Another great winter drink is the Frostbite White Chocolate Mocha with brown sugar cinnamon topped at your option with whipped cream and cinnamon sprinkles.
- We also have our Millionaire Mocha, a year-round Mule favorite, made with Ghirardelli Chocolate Sauce and Torani Orange Syrup. A few Mule customers prefer the Millionaire made with white chocolate.
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.
What Is Latte Art?
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.”
Dear Mule Friends,
We started Dancing Mule Coffee Company in the midst of a recession, and we are very aware of how difficult it has been for everyone to survive financially during this difficult time. We have been faced with price increases for nearly everything we provide at Dancing Mule. Our cost for coffee has increased almost 25 percent since our opening day September 9, 2009. The coffee commodity market is at a 15-year high and is expected to rise even higher. Milk prices are up 15 percent since July 2010. We will be raising our prices within the next week to maintain profitability and continue to provide the level of service and quality product you expect from Dancing Mule. Our new prices will be similar to our competitors who have already raised prices.
Thank you for your continued support! If you have questions or comments, please contact Ryan or Randy or leave a message with a member of the Mule Staff.
We are making our blended frappes and iced drinks at Dancing Mule Coffee with cold press concentrated coffee unless otherwise requested.
Cold press coffee uses an extended extraction with cold water to make a coffee concentrate like a cold version of espresso. Hot water expedites the extraction when brewing coffee so cold brewed coffee takes 12-24 hours to brew (18 hours is our standard). The cold press concentrate has a lower acid content according to the makers of the Filtron cold brewing unit and most people think it makes a smoother tasting cold drink. The general consensus (there is no complete agreement in the coffee world) is that espresso when poured over ice has a bitter flavor because of the shock of cooling rapidly.
We are using Brazil Ipanema Dulce coffee for cold press for it’s deep chocolate notes, rich sweetness, and velvety mouth feel. We have this coffee available in 16 oz bags and it is equally good when brewed hot. Come in today and try one of our iced or blended drinks topped with whipped cream made fresh in our store.
The Mule is almost ready to Dance. The legal hurdles of permits and licenses have been cleared. We have been diligently training this past week.
The POS system is programmed.
The espresso machine is hot, ready, and waiting.
The procedures and recipes have been tested and revised.
All that is left is a shelf or two, hang the seed to cup photos, and finish cleaning and organizing. We are close enough to call our shot and opening day is Wednesday 9/9/09 at 6:00 am.
Please help us celebrate and come by on Wednesday for your first cup at the Dancing Mule.
