APAX LAB Behind the Bar
APAX LAB partners with some of the best roasters and cafés around the world to help them lift clarity, sweetness and consistency of the coffees they serve — without slowing down service! Our tools integrate straight into your bar flow.
APAX LAB minerals are used by over 1000 cafés and 150 coffee roasters worldwide.
How it works behind the Bar
APAX LAB mineral concentrates are designed to fit effortlessly into any barista workflow. Whether you’re pre-mineralising water before brewing, adjusting flavour post-brew, or creating a dedicated ‘seasoning station’ for your customers, APAX LAB makes it simple to optimise water and unlock the full potential of every coffee you serve.”
Pre-brewing mineralisation (adding minerals to water)
Post-brewing mineralisation (adding minerals to coffee)
Setting-up a "Seasoning Station" for clients to add drops directly into their cofffee
Common Questions Answered
It removes water as a variable. Whether your morning barista or your evening closer is on bar, they’re brewing with the exact same water, every time.
APAX LAB minerals have been designed to be highly versatile, so they can integrate seamlessly into your workflow without slowing you down!
Choosing the pre-brewing mineralisation method allows you to create big batches of water ahead of service, saving an extra step during service and ensuring consistency.
The post-brewing mineralisation method is also designed to be seamless, as it requires adding just a few drops of minerals directly into the cup - allowing you to tailor mineralisation to each coffee you are serving.
Finally the Seasoning Station is an add-on that allows you to leave one bottle of each profile available for clients to use, so they can choose exactly the mineralisation style that suits their taste & adds a touch of playfulness to the process!
Even more so! Our products help baristas get the most out of the coffees their work with. There is nothing worse for customers than paying a premium for a coffee and not be entirely convinced it was worth it. APAX turns great coffees into exceptional brews. This is why over 1000 cafés worldwide already use APAX.
Most cafés use 5 to 10 L containers. Add the specified dose of APAX, stir, and refill their kettles directly from that batch.
No, our products are not designed to be used in commercial machines. For espresso, in a café environment, your best option is to add a few drops post-extraction.
Treat it like a mise-en-place task. Show staff how to measure, add, and label water batches in the morning. Our guides and infographics make this process fast and easy to adopt. We can also set up a call with you and provide online training for you and your team.
Filtration cleans your water, but it doesn’t optimise it for flavour. APAX can be used alongside filtration and lets you build water precisely for your coffee, rather than just removing contaminants. It’s the difference between “acceptable” and “competition-ready.”
Ready to lift your daily brews?
Enquire by filling the form below, and we'll be in touch to discuss how we can best bring APAX LAB behind the bar at your café or roastery space.