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How to Use APAX LAB 💧
Same minerals. Three levels of mastery

👀 Level 1: Curious Brewer
Start simple. Add a few drops straight into your cup and taste how minerals shape flavour.

☕️ Level 2: Professional Barista
Blend profiles. Build recipes. Discover how minerals interact with roast style and processing.

💦 Level 3: Water Wizard
Measure in g and in ppm, use the TDS meter, and design your own water. For those chasing absolute precision.

Which level of brewer are you?!

How to Use APAX LAB 💧
Same minerals. Three levels of mastery

👀 Level 1: Curious Brewer
Start simple. Add a few drops straight into your cup and taste how minerals shape flavour.

☕️ Level 2: Professional Barista
Blend profiles. Build recipes. Discover how minerals interact with roast style and processing.

💦 Level 3: Water Wizard
Measure in g and in ppm, use the TDS meter, and design your own water. For those chasing absolute precision.

Which level of brewer are you?!

How to Use APAX LAB 💧
Same minerals. Three levels of mastery

👀 Level 1: Curious Brewer
Start simple. Add a few drops straight into your cup and taste how minerals shape flavour.

☕️ Level 2: Professional Barista
Blend profiles. Build recipes. Discover how minerals interact with roast style and processing.

💦 Level 3: Water Wizard
Measure in g and in ppm, use the TDS meter, and design your own water. For those chasing absolute precision.

Which level of brewer are you?!

How to Use APAX LAB 💧
Same minerals. Three levels of mastery

👀 Level 1: Curious Brewer
Start simple. Add a few drops straight into your cup and taste how minerals shape flavour.

☕️ Level 2: Professional Barista
Blend profiles. Build recipes. Discover how minerals interact with roast style and processing.

💦 Level 3: Water Wizard
Measure in g and in ppm, use the TDS meter, and design your own water. For those chasing absolute precision.

Which level of brewer are you?!

How to Use APAX LAB 💧
Same minerals. Three levels of mastery

👀 Level 1: Curious Brewer
Start simple. Add a few drops straight into your cup and taste how minerals shape flavour.

☕️ Level 2: Professional Barista
Blend profiles. Build recipes. Discover how minerals interact with roast style and processing.

💦 Level 3: Water Wizard
Measure in g and in ppm, use the TDS meter, and design your own water. For those chasing absolute precision.

Which level of brewer are you?!

How to Use APAX LAB 💧
Same minerals. Three levels of mastery

👀 Level 1: Curious Brewer
Start simple. Add a few drops straight into your cup and taste how minerals shape flavour.

☕️ Level 2: Professional Barista
Blend profiles. Build recipes. Discover how minerals interact with roast style and processing.

💦 Level 3: Water Wizard
Measure in g and in ppm, use the TDS meter, and design your own water. For those chasing absolute precision.

Which level of brewer are you?!

The wait is over. A new era of APAX LAB begins today🚀⚡️

Inspired by mountains, our new packaging is a symbol of pushing flavour higher, sharper, clearer 🏔️
Because coffee deserves more than water 💦 it deserves minerals that unlock its full potential! 🍓🍫

This is the same APAX LAB trusted on world stages and by your local café, now dressed to climb even higher.
Our mission is the same: help you Reach Coffee Climax 💥

🚀 Available today. Shop the new packaging and explore our refreshed website!

🎥 by the one and only @brewtones (not #AI)

#apaxlab #waterforcoffee #reachcoffeeclimax #coffeebrewing #coffeescience #coffeecommunity #coffeeinnovation #coffeetools

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

🔺Introducing the APAX ION triangle🔺
Save for later and share with your friends 🙌🏼

After years of researching water’s impact on coffee attributes, we concluded in late 2021 that this effect stems from individual minerals in water—specifically, the role of each ion present.

By collecting extensive data from tasting panels conducted by industry experts, we’ve crafted an accurate profile for each of these ions and their role in coffee.

Each ion can bring positive attributes to coffee when used in the correct amounts. However, excessive concentrations lead to negative impacts. It’s similar to adding salt and lemon to your food: the first pinch or squeeze is generally beneficial, but as you add more, the benefits diminish until adding too much yields negative results.

We focused on understanding the positives and negatives each ion can bring to coffee. This information is particularly useful when you’re trying to improve coffee. If you know which ion can make coffee sweeter or heavier, you know precisely what you should add.

Conversely, if your coffee shows signs of dryness and lacks acidity because you’ve pushed the limits of ion concentration, you’ll know which ones to decrease to fix this issue.

Precise knowledge about each ion’s impact on coffee flavours becomes a new tool in your arsenal—and likely the most powerful and precise one.

Head to apaxlab.com or to the link in our bio 🔗 to read the full article.

Never run out of your essentials again!🧂

APAX subscriptions are now available for our CORE profiles & box set.
Choose automatic deliveries every 2 or 3 months and keep your coffee routine consistent without the manual reordering.
Designed for daily brewers who care about good water and coffee. 🙌🏻

Available now at apaxlab.com

*T&Cs applies

Photo credit: @daniblancas92

Want more floral notes in your coffee? 💐

Most people focus on magnesium and calcium when building brewing water, but forget about other minerals and ions.

But in the beer world, the conversation often revolves more around have sulfate vs chloride instead.
Sulfate has been widely used for years to enhance the perception of floral and give a long lasting aftertaste to hoppy beers such as pale ale, IPA and XPA.

Different minerals shift how we experience flavour.
The coffee stays the same, but your perception of it changes.

2 years of APAX LAB 🎉

To celebrate, we’re giving back to the community that’s been with us from day one, and everyone who joined along the way. ❤️

We made this crossword to see who’s really been paying attention 👀

How to enter ✍🏻:

1. Complete the crossword puzzle
2. Drop your answers in the comments
3. Follow us
4. Share this post to your story & tag us

We’ll be picking 2 winners to receive a large set of APAX minerals 🏆

The answers will be revealed on Stories and announce the winners on 1 June. Submission closes on 31 May.

May the odds be ever in your favour… or your perception 👀

Every element in this design tells part of the story behind Simon’s road to the World Brewers Cup 2026 in Brussels this coming June. 🏆

This tote bag was designed as a small snapshot of everything that’s gone into getting here. This is also a way to support Simon representing Australia on the world stage.
Every purchase helps fund the travel, preparation, research, and all the unseen hours behind the scenes leading up to competition day.

Really grateful to everyone who’s supported and been part of it in any way 🤍

The tote is now available on our website. 🔗

Every element in this design tells part of the story behind Simon’s road to the World Brewers Cup 2026 in Brussels this coming June. 🏆

This tote bag was designed as a small snapshot of everything that’s gone into getting here. This is also a way to support Simon representing Australia on the world stage.
Every purchase helps fund the travel, preparation, research, and all the unseen hours behind the scenes leading up to competition day.

Really grateful to everyone who’s supported and been part of it in any way 🤍

The tote is now available on our website. 🔗

Every element in this design tells part of the story behind Simon’s road to the World Brewers Cup 2026 in Brussels this coming June. 🏆

This tote bag was designed as a small snapshot of everything that’s gone into getting here. This is also a way to support Simon representing Australia on the world stage.
Every purchase helps fund the travel, preparation, research, and all the unseen hours behind the scenes leading up to competition day.

Really grateful to everyone who’s supported and been part of it in any way 🤍

The tote is now available on our website. 🔗

We’re grateful to be working closely with Cata Export on Simon’s Road to Worlds. @cataexport is our green coffee sourcing partner, connecting us to some of the best coffees out there. 🌎

It makes the whole preparation process for the World stage much smoother, giving Simon more time to focus on refining and performing at the highest level as a team. 🙌🏻

If you’ve ever wondered whether to add minerals pre or post brew, this one’s for you! 💧

What team are you on? 👇🏻

We’re hiring! 🧂💦

APAX LAB exists to help people unlock more from coffee.

We’re building tools to push the boundaries of how coffee is experienced, and a future where water is no longer treated as a background variable, but as a creative tool.

From world championship stages to cafés around the world, APAX has become a benchmark for clarity, balance, and consistency in the cup, used by world champions and thousands of baristas globally.

But this is just the beginning. We’re growing, and we’re looking for people who want to build with us.

Open roles 🛁
▸ Marketing & Content Lead
▸ Operations & Logistics Lead

We might be a good fit if you are:
▸ proactive and take ownership
▸ organised and reliable
▸ clear in how you think and communicate
▸ able to execute, not just plan
▸ curious about coffee, flavour, and how things work
▸ comfortable working remotely and independently
▸ open to travel and working across time zones

Remote, flexible, with global travel across events, expos, and competitions.

Apply via the Google Form linked in our bio. 🔗
Genuine applications only, no AI-generated responses.

We’re hiring! 🧂💦

APAX LAB exists to help people unlock more from coffee.

We’re building tools to push the boundaries of how coffee is experienced, and a future where water is no longer treated as a background variable, but as a creative tool.

From world championship stages to cafés around the world, APAX has become a benchmark for clarity, balance, and consistency in the cup, used by world champions and thousands of baristas globally.

But this is just the beginning. We’re growing, and we’re looking for people who want to build with us.

Open roles 🛁
▸ Marketing & Content Lead
▸ Operations & Logistics Lead

We might be a good fit if you are:
▸ proactive and take ownership
▸ organised and reliable
▸ clear in how you think and communicate
▸ able to execute, not just plan
▸ curious about coffee, flavour, and how things work
▸ comfortable working remotely and independently
▸ open to travel and working across time zones

Remote, flexible, with global travel across events, expos, and competitions.

Apply via the Google Form linked in our bio. 🔗
Genuine applications only, no AI-generated responses.

We’re hiring! 🧂💦

APAX LAB exists to help people unlock more from coffee.

We’re building tools to push the boundaries of how coffee is experienced, and a future where water is no longer treated as a background variable, but as a creative tool.

From world championship stages to cafés around the world, APAX has become a benchmark for clarity, balance, and consistency in the cup, used by world champions and thousands of baristas globally.

But this is just the beginning. We’re growing, and we’re looking for people who want to build with us.

Open roles 🛁
▸ Marketing & Content Lead
▸ Operations & Logistics Lead

We might be a good fit if you are:
▸ proactive and take ownership
▸ organised and reliable
▸ clear in how you think and communicate
▸ able to execute, not just plan
▸ curious about coffee, flavour, and how things work
▸ comfortable working remotely and independently
▸ open to travel and working across time zones

Remote, flexible, with global travel across events, expos, and competitions.

Apply via the Google Form linked in our bio. 🔗
Genuine applications only, no AI-generated responses.

We’re hiring! 🧂💦

APAX LAB exists to help people unlock more from coffee.

We’re building tools to push the boundaries of how coffee is experienced, and a future where water is no longer treated as a background variable, but as a creative tool.

From world championship stages to cafés around the world, APAX has become a benchmark for clarity, balance, and consistency in the cup, used by world champions and thousands of baristas globally.

But this is just the beginning. We’re growing, and we’re looking for people who want to build with us.

Open roles 🛁
▸ Marketing & Content Lead
▸ Operations & Logistics Lead

We might be a good fit if you are:
▸ proactive and take ownership
▸ organised and reliable
▸ clear in how you think and communicate
▸ able to execute, not just plan
▸ curious about coffee, flavour, and how things work
▸ comfortable working remotely and independently
▸ open to travel and working across time zones

Remote, flexible, with global travel across events, expos, and competitions.

Apply via the Google Form linked in our bio. 🔗
Genuine applications only, no AI-generated responses.

Road to Worlds: Simon’s Brewing Journal #02 🖋️

If you‘re tasting bitterness and tightness in your brew, more often than not, the water’s just a bit too hot.
Lowering the temperature slightly, can help the cup feel more open and balanced.

It’s a small change, but it makes a difference, give it a try and let us know what you think! 💭

Road to Worlds: Simon’s Brewing Journal #02 🖋️

If you‘re tasting bitterness and tightness in your brew, more often than not, the water’s just a bit too hot.
Lowering the temperature slightly, can help the cup feel more open and balanced.

It’s a small change, but it makes a difference, give it a try and let us know what you think! 💭

Road to Worlds: Simon’s Brewing Journal #02 🖋️

If you‘re tasting bitterness and tightness in your brew, more often than not, the water’s just a bit too hot.
Lowering the temperature slightly, can help the cup feel more open and balanced.

It’s a small change, but it makes a difference, give it a try and let us know what you think! 💭

Road to Worlds: Simon’s Brewing Journal #02 🖋️

If you‘re tasting bitterness and tightness in your brew, more often than not, the water’s just a bit too hot.
Lowering the temperature slightly, can help the cup feel more open and balanced.

It’s a small change, but it makes a difference, give it a try and let us know what you think! 💭

Road to Worlds: Simon’s Brewing Journal #02 🖋️

If you‘re tasting bitterness and tightness in your brew, more often than not, the water’s just a bit too hot.
Lowering the temperature slightly, can help the cup feel more open and balanced.

It’s a small change, but it makes a difference, give it a try and let us know what you think! 💭

APAX IN ACTION 💥 featuring @beta_coffee

BETA Coffee has been using APAX since day one and has been a part of their operations.

They use it across everything. Batch brews, chilled filters, iced drinks, pourovers, even pre-batched espresso. If it’s going out, it’s been tasted and adjusted.
The idea is simple. Taste the coffee, see what it needs, then tweak it.

When customers ask, they explain it like seasoning a soup. Taste it, figure out what’s missing, then adjust and taste again.

Their go-to is JAMM and TONIK, 2 to 1. And it works well with their house water and fits most of what they’re serving.

Drop by to say hi and season your coffee! 🧂

APAX IN ACTION 💥 featuring @beta_coffee

BETA Coffee has been using APAX since day one and has been a part of their operations.

They use it across everything. Batch brews, chilled filters, iced drinks, pourovers, even pre-batched espresso. If it’s going out, it’s been tasted and adjusted.
The idea is simple. Taste the coffee, see what it needs, then tweak it.

When customers ask, they explain it like seasoning a soup. Taste it, figure out what’s missing, then adjust and taste again.

Their go-to is JAMM and TONIK, 2 to 1. And it works well with their house water and fits most of what they’re serving.

Drop by to say hi and season your coffee! 🧂

APAX IN ACTION 💥 featuring @beta_coffee

BETA Coffee has been using APAX since day one and has been a part of their operations.

They use it across everything. Batch brews, chilled filters, iced drinks, pourovers, even pre-batched espresso. If it’s going out, it’s been tasted and adjusted.
The idea is simple. Taste the coffee, see what it needs, then tweak it.

When customers ask, they explain it like seasoning a soup. Taste it, figure out what’s missing, then adjust and taste again.

Their go-to is JAMM and TONIK, 2 to 1. And it works well with their house water and fits most of what they’re serving.

Drop by to say hi and season your coffee! 🧂

APAX IN ACTION 💥 featuring @beta_coffee

BETA Coffee has been using APAX since day one and has been a part of their operations.

They use it across everything. Batch brews, chilled filters, iced drinks, pourovers, even pre-batched espresso. If it’s going out, it’s been tasted and adjusted.
The idea is simple. Taste the coffee, see what it needs, then tweak it.

When customers ask, they explain it like seasoning a soup. Taste it, figure out what’s missing, then adjust and taste again.

Their go-to is JAMM and TONIK, 2 to 1. And it works well with their house water and fits most of what they’re serving.

Drop by to say hi and season your coffee! 🧂

APAX IN ACTION 💥 featuring @beta_coffee

BETA Coffee has been using APAX since day one and has been a part of their operations.

They use it across everything. Batch brews, chilled filters, iced drinks, pourovers, even pre-batched espresso. If it’s going out, it’s been tasted and adjusted.
The idea is simple. Taste the coffee, see what it needs, then tweak it.

When customers ask, they explain it like seasoning a soup. Taste it, figure out what’s missing, then adjust and taste again.

Their go-to is JAMM and TONIK, 2 to 1. And it works well with their house water and fits most of what they’re serving.

Drop by to say hi and season your coffee! 🧂