Apax Lab Jam

Apax Lab Jam – When your coffee turns to velvet

Imagine: You're drinking your espresso. But it feels like liquid silk. It's rich, creamy, incredibly sweet. Not just caffeinated water – but an experience. A delight. A hug in a cup.

That's jam.

Jamm is the profile for those who want a punch. It enhances the body (mouthfeel) and emphasizes deep, sweet notes like berries, chocolate, or caramel. It makes thin coffees full-bodied. It makes complex coffees approachable. And it makes good coffees unforgettable.

If you love cappuccinos – if you want coffee that feels creamy, velvety, full-bodied – then Jamm is your tool. It's the water that world barista champions use when competing with dark roasts or naturals.

The chemist's perspective: The buffer effect

Your morning ritual with jam

The application is simple. Imagine:

1. Prepare distilled water: Pour 1 liter into a carafe.
2. Dosage of Jamm: 8-10 drops per liter (see instructions for exact recipes).
3. Stir: Briefly swirl, done.
4. Brewing: Espresso, cappuccino, latte – Jamm shines here.

You drink your cappuccino. And you notice: This is different. The Nutty Delight you've been drinking for months is suddenly smoother. Creamier. The hazelnut note is no longer subtle—it's dominant, intense, as if you'd used hazelnut syrup. The milk blends perfectly with the espresso. This is harmony. This is what Jamm does.
Alternatively , you can also add jam after extraction - try it out and decide what you like best.

Perfectly combined

Who is Jam right for?

You don't need Jam. Tap water will do – sort of.

But treat yourself to jam if:

You love milk coffee . Cappuccino, flat white, latte – Jamm makes it creamier, sweeter, smoother. The milk blends perfectly with the espresso. That's harmony.

You drink dark roasts . Chocolatey, nutty, caramelly – jam emphasizes these notes. It makes them more intense, sweeter, fuller.

Your coffee is too acidic . Many light roasts taste harsh or sour with tap water. Jam neutralizes these harsh notes and makes the coffee more approachable, smoother, and more balanced.

Or maybe you simply want it because you're looking for body. Because you want coffee that feels velvety, not watery. Because Jamm is the profile that world barista champions use when they want maximum creaminess.

That's reason enough.

What you will receive

• Apax Lab Jam (30ml) – Sufficient for 30-40 liters of water
• Detailed instructions (English)
• Access to the Apax Lab app with recipes
• Support from the exclusive Swiss importer

Frequently asked questions about Jam

Does jam make coffee boring?

No – it makes it more approachable. Jamm emphasizes sweetness and body, but the complexity remains. It's perfect for coffees that are "too much" – too acidic, too harsh, too chaotic. Jamm brings balance.

Does Jam also work for filters?

Yes, but: Jamm shines with espresso and milk coffee. Many prefer tonic water for filter coffee for more clarity. But if you want body in your filter coffee too – try Jamm.

Can I mix jam with tonic?

Absolutely! 50% jam + 50% tonic gives you body AND clarity. This is perfect for complex coffees that need both. Experiment.

Roastery tip: Pull an espresso with our Nutty Delight and Jamm water. The creaminess is incredible – smooth, nutty, sweet. Then make a cappuccino. The milk blends perfectly. That's harmony. That's why you need Jamm.