Pour-Over Coffee Zigzag Brewing Method Tutorial: How to Make Delicious Flannel Filter Coffee

The Zigzag Pour-Over Method: An Innovative Japanese Brewing Technique

Great! Today, FrontStreet Coffee is here to share another interesting pour-over method with everyone. Today, we're introducing the "Zigzag Pour-Over Method."

That's right, this is also a brewing method from Japan. Initially, FrontStreet Coffee thought it was the "の字" (no-ji) pour-over method (since "之" can be read as "の" in Japanese pronunciation). In that case, wouldn't it just be ordinary circular pouring?

Later, after repeated research, FrontStreet Coffee discovered it truly is the "之" character! This brewing method was researched and created by Mr. Tahara Shōjun, the owner of the long-established Japanese coffee shop Rankan.

This method uses flannel filter cloth and is not suitable for dripper + filter paper combinations. This pouring technique is not the common circular motion, but rather follows a "zigzag" pattern. You pour by swinging back and forth from one end, and when reaching the other end, you make a semi-circle to return to the starting point and continue swinging.

Brewing Parameters and Setup

For coffee beans, this method is suitable for dark roasted coffee beans. The ratio also follows the Japanese convention of 1:10 coffee to liquid, meaning 18g of coffee grounds to brew 180ml of coffee liquid. The grind size should be coarse for pour-over. Through FrontStreet Coffee's practical comparisons, this is approximately a grind level where 45-50% passes through a #20 sieve. Water temperature should be 86°C.

The Three-Stage Brewing Process

This brewing method doesn't have a strict blooming stage. Mr. Tahara divided the brewing process into three stages. The first stage involves "zigzag" pouring in the form of a "water chain," where "water chain" refers to connected water droplets. The specific technique is to maintain the minimal water flow (column) and then raise the kettle slightly higher to create the "water chain" effect.

This step aims to moisten the entire coffee bed to achieve even extraction. When the first drop of coffee liquid emerges, you enter the second stage, which requires slightly increasing the water flow while continuing the zigzag pouring pattern.

When the color of the extracted liquid dripping from the flannel becomes lighter, you enter the third stage, where the water volume is increased again. This final extraction aims to harmonize the flavors.

Cultural Context and Philosophy

This brewing method is featured in the book "Experts Teach You How to Make Great Pour-Over Coffee," which currently has a Chinese translation published in Taiwan. The book also introduces many interesting brewing techniques that interested friends might want to read.

Honestly, this method itself doesn't offer many particularly worth-borrowing ideas. What attracts FrontStreet Coffee is that spirit of innovation. Just imagine, if circular pouring became the practice accepted by 99% of people, and you created a different brewing method, you would likely be considered to be doing "summer bar pouring" (an unconventional method).

FrontStreet Coffee believes that these seemingly classic and distinctive Japanese brewing methods emerged precisely during the chaotic period of coffee brewing. Baristas explored these "summer bar pouring" methods based on their own experiences, which then became classics after being endowed with brewing frameworks, logical thinking, and brewing philosophies.

And it is precisely because of this that coffee is not just about the pleasure of drinking, but also about enjoying the process of brewing.

Important Notice :

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