Few competitors embody the spirit of creativity, curiosity, and versatility quite like Mariam Erin. Already a Brewers Cup Champion last year — a title she earned using APAX LAB — Mariam has been an advocate of our minerals since the very beginning. This season, she stepped into a completely different arena and once again rose to the top, becoming the UAE Coffee in Good Spirits Champion 2025. Her journey through CIGS showcases her willingness to learn, to experiment boldly, and to explore the places where coffee and spirits collide.
Tell us more about Coffee in Good Spirits—what draws you to this competition?
It feels like stepping into a completely different world, in the most exciting way. When I first read the rules, I realised I had a lot to catch up on! I attended bar trainings, did shadow bartending, met amazing people from the cocktail industry… Coffee in Good Spirits is really a collaboration between two worlds: coffee and spirits. It’s fun, full of learning, and you get to enjoy a lot of delicious cocktails along the way.
Water plays a huge role in brewing—how does it impact coffee when paired with spirits?
What I love about CIGS is that I can bend the usual coffee competition rules to the extreme to get the flavours I want. Since I use preheated water, I always prepare for the worst: my water might cool down by the time I’m on stage.
Adding my APAX recipe to my brewing water helps maintain flavour even as it cools. In CIGS, serving temperature matters a lot more than in other competitions, so Konflux becomes a true saviour of flavour once it’s added to my ingredients.
How did you first hear about APAX LAB, and what made you choose our products for competition?
I’ve known Simon as a legend even before everyone else realised he really is one. Hahaha!
In what ways did APAX LAB help elevate your cocktails and contribute to your win?
I noticed the biggest impact in my Irish Coffee. The coffee is dominant in quantity, and I needed balance, something that would let the coffee and Irish whiskey shine together, without one overpowering the other. The minerals helped me achieve that harmony.
Which APAX LAB profiles are your favourites for coffee-based cocktails?
I have a few favourite combinations depending on the drink, but through this competition I used a mix of KONFLUX, JAMM and LYLAC.
What coffee did you choose for your winning drinks, and why?
I used:
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Lohas Pink Bourbon – Sugarcane Decaf
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Campo Hermoso Sudan Rume – Washed CM
Both coffees offered clarity, personality, and balance. Together, they matched perfectly with the flavour structure I wanted in my drinks.
What was your winning water recipe, and how did it interact with your ingredients?
I experimented with a lot of recipes — hahaha! But these were the ones that worked best with both my coffees and spirits:
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3 ml Konflux + 1.5 ml Jamm to Zero Water
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10 ml Konflux to Zero Water
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4 ml Jamm + 2 ml Lylac + 1 ml Konflux to Zero Water
Finding the right water wasn’t just about the coffee — it was about how it interacted with the spirits. Once I locked in the recipe, everything came together.
Do you see potential for APAX LAB beyond coffee — in cocktails, tea, etc.?
To be honest, I need to experiment with it more , it’s tricky since it can really make or break some flavours. I remember trying it in a cocktail once, and it muted the alcohol taste. But that only shows how much there is to explore when adding minerals. During those two weeks of preparation, once I found the right mineral recipe for my coffee and drink, I locked it in right away.
For those new to crafting water for coffee and cocktails, what advice would you give?
Understand how the water will affect everything — not just the coffee. You’re not drinking the coffee alone! Forget the usual coffee rules and experiment freely. Taste everything. Try different recipes. Trial and error will teach you how minerals interact with spirits and flavours.
Final Thoughts
Mariam’s journey through Coffee in Good Spirits reflects the heart of what this competition is about: exploration, creativity, and the courage to merge worlds that don’t normally meet. From Brewers Cup to CIGS, her approach shows just how powerful water can be We’re honoured that APAX LAB has been part of her story from the very beginning, and we can’t wait to see what she creates next.
