Filter Lab is a focused, hands-on deep dive into the world of pourovers. Built for people who want to understand what actually happens during a hand brew, and how small decisions shape clarity, balance, and extraction.

In an intimate setting inside the A.M.O.C. roastery, we break down the core variables of filter coffee, grind size, water temperature, brew ratio, extraction time, filter paper, and brewer geometry. Not as abstract theory, but as tools you can actively use and adjust.

We start slow, with a welcome coffee on bar and a short walk through the roastery. Then we move into theory, covering why flat-bottom brewers behave differently from cones, how immersion changes extraction, how paper choice influences flow and mouthfeel, and how to read under- and overextraction in the cup.

From there, it is all practice. You will brew the same coffee on different brewers to experience how equipment alone changes flavour. Then we flip the script. Multiple coffees, multiple brewers, and you choose the combinations based on what you have learned. A practical challenge that turns theory into instinct.

Filter Lab is not about recipes to copy. It is about understanding cause and effect, so you can brew with confidence at home, regardless of the coffee or equipment in front of you.