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As for me,

the closest taste would be cold brew, I

can really compare Clear Coffee to it.

“When you drink espresso-based drinks, they have a little bit of
thickness, because during espresso extraction under high pressure, you
also extract essential oils, but Clear Coffee has more watery texture so it
is more like drinking water,” said David.
From being a start-up to becoming a growing business in only 1 month,
Clear Coffee still faces problems like competition and small production.
As every secret comes with the price, Nagy brothers keep the production
so small that they have to turn down most of the offers because they sim-
ply cannot produce that much: “At the moment we sell in few stores in
London and around the UK, like Selfridges and Whole Foods. People are
so hungry for it that Selfridges sells out all Clear Coffee they have in less
than one day, so the biggest struggle is how to produce more.” Moreover,
growing company needs more and more people, that is why the brothers
hire more but only trusted friends for now to stay ahead of the game. “On
ical-free process. As David Nagy shared our website we can see that Starbucks employees also order our coffee, so
with us, it is all about processing the beans; they are probably interested in our formula as well, but we are not worried
their trusted roasters in Prague, Chez about anyone discovering our technique or starting same business, we do
Republic, source and roast coffee blends not have time to think about it.”
and then goes the mysterious process that
takes the color away: “It does not matter
what kind of beans you use or how they
were roasted, every coffee can become
transparent.” It all sounds good and we
cannot help but wonder: as coffee pigment
is still a chemical part of the whole drink,
does loosing the color means loosing one
component of the whole and as the result
changing the final drink and its taste? ▶Left: Adam Nagy, Right: David Nagy

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