APAX LAB Jamm 100 ml

Jamm [2] is a water-mineral concentrate from APAX LAB, made from demineralised water and analytical reagent grade (AR) minerals. It is the sweetness-and-body profile 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.

It is most useful on coffees that feel thin, sharp or overly bright, 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, and the two are often used together to balance a cup.

There are two ways to use it. To build your brew water, start from a demineralised, distilled or RO base and add 3 to 4 g per litre; 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, add a few drops per 200 ml cup and taste against an untreated cup. Shake before use.

Two honest notes for the range: these are minerals, not flavourings, 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, as they are scale-forming. A few drops into an espresso already in the cup is fine.

What’s included

• 1 x Jamm [2] mineral concentrate, 100 ml, dropper cap (about 150 brews)

How to use

1. Shake the bottle well.
2. In your brew water: add 3 to 4 g per litre to demineralised, distilled or RO water.
3. After brewing: add a few drops per 200 ml cup and stir.
4. Adjust to the coffee; pair with Tonik [1] to balance brightness and body.

Stocked in Nicosia and shipped across Cyprus. Pairs with a brewing scale from our range, and with Tonik and Lylac for the full modular set. Find out more about Jamm on the official APAX LAB website here.