Welcome to the Lab.
At APAX LAB, we design our mineral concentrates to do one thing exceptionally well — help you experience coffee at its full potential.
Each concentrate is made from high-purity, analytical-grade minerals combined with demineralised water for unmatched precision and consistency.
They’re simple to use, endlessly adaptable, and crafted to highlight the attributes that make great coffee great.
Think of them like seasoning — a way to reveal what’s already there, not mask it.
A few drops can turn a good cup into something remarkable.
Use each profile on its own or blend them together for more control, more expression, and more connection to your cup.
How to use APAX LAB Mineral Concentrates
1. Add to Your Brewing Water (pre-brewing mineralisation):
1) Start with demineralised or soft water.
2) Add 3 to 4 grams of your chosen APAX LAB mineral concentrate per litre of water.
3) Brew your coffee using this water and store any leftover water for later use.
APAX Tip: Once familiar with each profile, you can start blending different concentrates together for customised flavour outcomes!
2. Add Directly to Brewed Coffee (Post-Brew Seasoning):
Filter Coffee (200mL): Add 5-10 drops per cup.
Espresso (40mL): Add 1-2 drops per cup.
Milk-based Coffee (150mL): Add 3-6 drops per cup.
This simple step allows you to fine-tune your coffee’s taste precisely to your preference.
Post-brewing seasoning is our preferred method if you are just getting started - it allows you to taste the coffee first, and adjust it to your liking by adding a few drops of APAX minerals as you drink it!
Whether you’re fine-tuning an espresso or bringing new life to a filter brew, APAX LAB gives you the freedom to shape your coffee exactly how you like it.
Start small. Taste as you go.
And once you get to know each profile — TONIK, JAMM, and LYLAC — you’ll start to see water as the missing ingredient that ties everything together.
There’s no wrong way to explore, only better-tasting coffee waiting to be discovered.
Welcome to a new way of brewing.
