Fix Your Water – Your Coffee Deserves Better

Ever tried to recreate that unforgettable pour-over from your favourite café, only to end up with something underwhelming? Same beans, same recipe, same gear—but somehow, the magic is missing.

You’ve probably adjusted grind size, tweaked your ratio, or even switched grinders, yet the results are still disappointing. The culprit? Probably your water.

Water makes up over 98% of your cup, yet it’s often overlooked. No grinder, scale, or brewing device can fully compensate for poor water quality. The good news? Optimising your water is easier than you think—and Apax Lab makes it simple.

How Minerals Affect Your Brew

Water naturally contains dissolved minerals like magnesium (Mg²⁺), calcium (Ca²⁺), potassium (K⁺), and sodium (Na⁺), all of which impact flavor and extraction.

One of the first things coffee professionals analyze is TDS (Total Dissolved Solids)—a measurement of how many minerals are dissolved in the water. If you’ve been struggling with your brews despite having the best gear you could wish for, it’s time to evaluate your water!

Finding the Balance - Minerals vs Bicarbonates

Water chemistry is a game of balance—not just in minerals, but in bicarbonates too (HCO₃⁻).

How Each Mineral Affects Coffee Flavour

Calcium (Ca²⁺) – Enhances body and sweetness, rounds out flavours, and adds a smooth, creamy texture.
Magnesium (Mg²⁺) – Amplifies bright, fruity notes and increases coffee’s perceived complexity.
Potassium (K⁺) – Contributes to a longer aftertaste, making flavours linger on the palate.
Sodium (Na⁺) – Reduces bitterness and enhances sweetness, much like salt does in food.

Why Alkalinity Matters

Alongside minerals, bicarbonates (HCO₃⁻) play a major role in alkalinity, which affects acidity perception.

High alkalinity (above 75 ppm) flattens acidity, making coffee taste dull and muted.
Low alkalinity (below 40 ppm) creates sharp, unbalanced acidity that can be unpleasant.

According to the SCA, ideal brew water should have:

TDS: 75–250 ppm
Alkalinity: 40–75 ppm

If your water is too hard or unbalanced, you’ll likely experience:

Harsh acidity or dry mouthfeel
Muted flavours and lack of clarity
Chalky or powdery texture
Unpleasant, lingering bitterness

The solution? Apax Lab.

Why Apax Lab?

Apax Lab makes brew water customisation effortless—no chemistry degree required. Their three mineral blends allow you to fine-tune your water based on your coffee’s flavour profile.

TONIK – Enhances brightness and acidity, making coffee taste juicy and vibrant.
JAMM – Boosts sweetness and body, creating a rich, creamy mouthfeel.
LYLAC – Amplifies floral notes, bringing elegance and a silky finish.

Unlike generic water treatments, Apax Lab is designed specifically for coffee brewing—giving you control over extraction and flavour balance.

Customising Your Water – Made Easy

Apax Lab offers ready-to-use recipes, designed for different roast levels, origins, and processing methods.

Don’t have a precision scale? No problem. Choose between drop-based or gram-based recipes, depending on your setup.

How to Improve Your Brew Water Using Apax Lab:

Start with distilled or demineralised water – The fewer impurities, the more control you have.
Choose your recipe – Apax Lab offers tailored formulas, or use our base recipe below.
Add the minerals – Shake the bottle and precisely measure the drops or grams into your water.
Stir and mix thoroughly – Ensure an even distribution of minerals.
Brew and taste the difference – Experience clarity, balance, and complexity like never before.

Base Recipe for Better Brews

Our base recipe is designed to have the right balance between hardness and alkalinity:

TONIK: 0.5g/L (8 drops/L)
JAMM: 1.0g/L (15 drops/L)
LYLAC: 1.0g/L (15 drops/L)

In practice, due to the mineral composition of our base recipe, we tend to get a bright and juicy acidity, well-rounded sweetness, and pleasant aftertaste across a wide range of coffees!