Signature Drink

Drink Special: Spring Americano by Caleb Savage

It’s Spring time in Oklahoma City! Main Street is turning green, meetings beginning at the shop are headed to the Myriad Gardens or Centennial Park, Bradford Pears are bringing the masses to their knees.

Honey Lavender Lattes have become a Spring favorite and will stay on the bar all month long. #SecretMenu tip: add Honey Lavender to an Espresso Cream Soda for an afternoon treat!

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SPRING AMERICANO

Americanos are a staple for most people, but once the weather starts heating up, they start to fall out of favor. Iced americanos are great and they’re available every day in the cafe, but for our April drink special, we decided to put all of the best qualities of espresso and turn it into a drink!

Our Spring Americano is a sparkling iced americano made with a lemon and brown sugar syrup and topped with fresh mint! This drink accentuates what we love about great espresso: bright acidity, delicate florals, and a deep and rich sweetness! Mixed with sparkling water, this drink creates a foamy and refreshing Springtime treat!

This special will be available all month long so stop in on a sunny afternoon and give it a try!

October Drink Specials by Caleb Savage

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This Fall weather had us so excited for the next few months we launched our #PSL on the first day of Fall! We wrote about the Spice Islands and their impact in our favorite Fall Special here!

If you were a big fan of the London Fog, never fear! London Fogs are available year round on our Secret Menu!

INTRODUCING THE FIG THYME LATTE

We said goodbye to Maple Rosemary and now it’s time for the Fig Thyme Latte! Fans of the Maple Rosemary Latte will enjoy the balance of savory and sweet in our November drink special as the sweet fruitiness of Fig pairs will with the subtle and warm thyme flavor.

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FLAVORS OF FALL

Whether you’re all about the pop-culture phenomenon that is the Pumpkin Spice Latte or you’re looking for a more complex or savory way to celebrate the cooler temperatures, we’re excited to serve our new specials!

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August Special - Agave Lime Latte! by Caleb Savage

It’s the first of the month and that means it’s time for a new drink special! The Maple Pecan Cold Brew will stay around for a little bit longer and you’ll still be able to order the Oatmeal Latte from the Secret Menu. For August, we’re introducing a new syrup, Agave Lime!

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Honey Water

Sometimes known as aguamiel or “honey water”, agave nectar is made from the agave plant grown primarily in Central and Southern Mexico. As a sweetener, agave nectar is sweeter than sugar with a slight caramel taste increasing in intensity based on the color of nectar and variety of agave plant used.

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Agave plants are also used in the production of Mezcal and its more famous variation, Tequila. While Mezcal can be made from the juice of the piña or fruit of any variety or blend of varieties of agave, tequila is a type of mezcal that uses only Agave tequilana, commonly known as Blue Agave and must be grown in the Mexican state of Jalisco or one of a limited list of municipalities in a handful of states surrounding Mexico’s fourth most-populous state.

Agave & Coffea arabica

Just like the coffee plant takes five years to mature and begin producing coffee cherries, an agave plant takes an average of eight to twelve years before it can be harvest for syrup, Mezcal, or Tequila. Coffee and agave are also similar in producing the final products of coffee (the drink) and Mezcal or Tequila. Farmers may choose to grow a handful of specific varieties of agave or coffee plant on the same farm and blend the juice or seeds or a cooperative might blend the same varieties from a number of farms into their final product.

Coffea arabica and Agave tequilana are also unfortunately similar in their growing scarcity. For coffee, an explosive growth in consumption combined with low wages, climate change and disease threaten the availability of high quality coffee in coffee’s most famous and historic growing regions. For agave, a fluctuating market price, increasing popularity of Agave Nectar, and the fact that we’re often consuming a product planted over a decade ago impacts the price and quality of a Happy Hour Margarita.

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Lattes & Cream Sodas

Our Agave Lime syrup tastes great hot or iced in a latte or in an Espresso Cream Soda! This syrup is a take on your classic vanilla latte with a prominent floral aroma and a refreshing clean citrus finish. You’ll notice a more complex sweetness similar to caramel.

Whether you’re looking for a new flavor combination or a summery drink that works in any type of Oklahoma weather, the Agave Lime Latte is a great fit!

Shout out to our neighbors at the Myriad Botanical Gardens for letting us take some pictures and learn about plants with them. Check them out to learn more! They have a lime tree, tons of varieties of agave plants, coffee plants, and a plethora of botany knowledge! More pics below!

New Milks and Sustainability by Steve Willingham

For the month of July, we’re bringing back the Maple Pecan Cold Brew!

Maple Pecan Cold Brew

If you’re not familiar with this special from last year, it’s a bit of our house made 14-hour cold brew, Malk pecan milk, and maple syrup. Sweet and refreshing for the hottest days of summer.

We’re also continuing the Oatmeal Latte that we re-launched a few weeks ago.

This drink is simply espresso, brown sugar, and oat milk. We first featured this drink in 2016, but we found it difficult to consistently get the oat milk that we were using. This is no longer a problem thanks to our friends at KLLR Coffee and their distribution, so this drink won't be disappearing at the end of its run on the specials board. It will just find a home on the secret menu

Our specials board looks like it has a theme this month. Everything on it is vegan.

When we started Clarity in 2015, we had two alternative milks on the menu: almond and soy. Then we discovered how delicious coconut milk could be and added it as a special and then, eventually, as a permanent addition to the menu.

Since day one at Clarity, we’ve had sustainability on our minds. Serving coffee has an impact on the environment no matter what precautions we take, but we know we can mitigate that impact through intentional decisions and expanding our non-dairy options to fit all sorts of tastes.

Alternative Milks

Last month, we added oat milk as a permanent offering. Now, with pecan milk added on for the Maple Pecan Cold Brew, we think it’s a great moment to talk about what alternative milks can mean for coffee, namely sustainability.

When we look at a drink like a latte, the milk actually accounts for two-thirds of the carbon footprint. Using a plant-based milk alternative significantly decreases that footprint. Almond milk, for instance produces less than half the emissions that dairy does, even after accounting for the longer distance it has to travel.

Coffee is hugely affected by climate change. In fact, a study in 2015 estimated that land suitable for growing coffee will be cut in half by warming temperatures by 2050. The warmer weather has already caused an increase in pests and diseases that have actually caused national emergencies in coffee growing countries. The impact on the rest of the coffee supply chain reminds us of our responsibility to the environment.

Here are a few of the things we’re doing as a company to be better.

Reduce

The most important thing you can do to limit your environmental impact is reducing what you use. We take that seriously and always have. For instance, we worked with TAP Architecture to use the latest in lighting technology. Every light in our entire space, save one, is LED. Most of our coffee equipment has the ability to go into an energy saving mode at night, so we can both reduce energy usage and limit the wear and tear caused by heating and cooling the machine daily, a nice compromise.

And this effort continues even now. Last month, we installed new insulation in our ceiling and on our heating and cooling system to make that part of the space even more efficient.

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An even bigger impact, wasted coffee and milk plague both a coffee shop's carbon emissions and their bottom line. When we get together for training, we keep more than just quality and extraction on our minds. Part of the job of a great coffee professional is to limit the amount of coffee, milk, and other materials that are wasted.

We won’t serve you a drink that isn’t exactly right and reliably tasty, so the occasional drink has to be tossed. What we can do is limit the amount of mistakes that happen through a constant training effort and utilizing the latest technology to avoid inconsistency.

We work to be consistent in dosing out and steaming milk, so we rarely steam more milk that we need, which would be poured down the drain. Then we use a milk pitcher rinser to quickly rinse milk out. And that’s not just to save time. It saves thousands of gallons of water per year versus rinsing in a traditional sink.

And when it’s time to clean them more thoroughly, we use products from Seventh Generation and Better Life to make sure nothing harmful ends up in our sewer system.

Reuse

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Sometimes you need to take your coffee to go. No judgments here. We have disposable cups available every day. And if you’re able to bring your own cup, we’d love to put your coffee in it. Don’t have one? We have Hydro Flasks available in black or white.

But when you can, we love for you to stay and enjoy your coffee here. Not just for sustainability’s sake. We also just love having our friends here drinking coffee with us. Next time you stay, we have reusable cups in all shapes and sizes to fit perfectly with the drink you’re enjoying.

Drinks that are traditionally stirred, like cappuccinos, espressos, and the like, are served with a small spoon to eliminate the need for disposable stir sticks.

And just recently, we added reusable totes to our shelves for those who are interested in cutting down on disposable grocery bags. Keep an eye out for these new totes and the Hydro Flasks on our online store.

Recycle

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There are two recycling bins here in the store, and we take it seriously. We go through dozens of gallons of milk, tons of La Croix, and plenty more each week, and every last carton, can, and bottle is put into the recycling bin.

At first, we were packing our recycling up at the end of each day and taking it to a large bin, but after a few months of that, we partnered up with Fertile Grounds to do a weekly recycling pick-up. They’re an outstanding organization and if you have any recycling or composting needs, I highly recommend them!

What’s Next

Aardvark Paper Straws

Improving our sustainability is a constant process. There’s always something more we could do.

The next step for us is to eliminate our plastic straws by working with the paper straw company Aardvark. Our aim is to have this going by the beginning of August. Stay tuned to the blog to learn more about Aardvark, paper straws, and why it matters.