{"id":5956,"date":"2026-08-27T11:37:22","date_gmt":"2026-08-27T09:37:22","guid":{"rendered":"https:\/\/coffeeshopcy.com\/product\/apax-lab-jamm-100-ml\/"},"modified":"2026-09-11T15:57:10","modified_gmt":"2026-09-11T13:57:10","slug":"apax-lab-jamm-100-ml","status":"publish","type":"product","link":"https:\/\/coffeeshopcy.com\/el\/product\/apax-lab-jamm-100-ml\/","title":{"rendered":"APAX LAB Jamm 100 ml"},"content":{"rendered":"

Jamm [2]<\/strong> is a water-mineral concentrate from APAX LAB, made from demineralised water and analytical reagent grade (AR) minerals<\/strong>. It is the sweetness-and-body profile<\/strong> in the range, magnifying the role of calcium and bicarbonate to enhance richness and depth and to accentuate a lingering, creamy mouthfeel. Its composition builds on magnesium chloride, calcium chloride, potassium chloride, potassium bicarbonate and sodium bicarbonate<\/strong>.<\/p>\n

It is most useful on coffees that feel thin, sharp or overly bright<\/strong>, where it adds weight and softens edges without dulling clarity. It is the natural counterpart to Tonik [1]: where Tonik sharpens acidity, Jamm rounds and sweetens<\/strong>, and the two are often used together to balance a cup.<\/p>\n

There are two ways to use it<\/strong>. To build your brew water<\/strong>, start from a demineralised, distilled or RO base and add 3 to 4 g per litre<\/strong>; Jamm is numbered [2], so recipes read as ratios such as 2\/1\/1 (Tonik\/Jamm\/Lylac) per litre, scaled with APAX LAB’s online calculator. To season after brewing<\/strong>, add a few drops per 200 ml cup and taste against an untreated cup. Shake before use.<\/p>\n

Two honest notes for the range: these are minerals, not flavourings<\/strong>, and they work best on a clean demineralised base rather than the hard tap water common in Cyprus; and they should not go into an espresso machine’s tank<\/strong>, as they are scale-forming. A few drops into an espresso already in the cup is fine.<\/p>\n

What’s included<\/h3>\n