At Swerl Coffee Roasters, we're obsessed with clarity, brightness, and the kind of depth that only light-roasted coffees can deliver. But here’s the challenge: coffee is 98% water, and water chemistry varies wildly depending on where you are.
That’s why we’ve been working behind the scenes with Apax Lab’s mineral concentrates to develop a simple, replicable water recipe that makes it possible to brew our coffees the way we intended—anywhere in the world.
Why Water Matters
If you've ever brewed the same beans in two different cities and wondered why they tasted totally different, chances are it was the water. The minerals in your brew water affect:
- Extraction efficiency
- Acidity and balance
- Flavor clarity and mouthfeel
Even if you're using great equipment, suboptimal water can mute the best beans.
Our Base: Reverse Osmosis + Apax
At our roastery in Falkenberg, Sweden, we start with reverse osmosis (RO) water, which strips out all minerals. Then, we add back precision-controlled minerals using Apax Lab drops. This gives us a clean, stable foundation for consistent flavor.
The Swerl Recipe
Here’s the exact recipe we use for filter brewing per 1L of distilled water, add:
| Mineral Concentrate | Amount | Purpose |
| Tonik [1] | 1g | Bright, citrusy acidity |
| Jamm [2] | 0,5g | Sweetness, creamy body |
| Lylac [3] | 1g | Florals, silky mouthfeel |
TDS Target: 75–90 ppm
Brew With Us, Anywhere
You don’t need access to our exact Swedish water supply to experience our coffee the way we dialed it in. Just grab some RO water, a bottle of Apax, and give this recipe a shot. You’ll be surprised how close you can get to the brew we serve at the bar.