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

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

Today, FrontStreet Coffee is back with another intriguing pour-over method: the "Zigzag Pour-Over Method."

Yes, this one also comes from Japan. At first, FrontStreet Coffee assumed it was the "no" (no-ji) method, since the character for "zhi" can be read as "no" in Japanese. If that were the case, it would simply be ordinary circular pouring, would it not?

After digging into it further, FrontStreet Coffee found it really is "zhi." The method was developed by Mr. Tahara Shojun, the owner of the long-established Japanese coffee shop Rankan.

The method calls for a flannel filter cloth and does not suit a dripper-and-paper setup. The pour is not the usual circular motion but follows a zigzag path. You swing the kettle back and forth from one end, and when you reach the other end you trace a half circle back to the starting point before swinging again.

Brewing Parameters and Setup

For beans, the method suits dark roasts. The ratio follows the Japanese convention of 1:10 coffee to liquid, meaning 18g of grounds to brew 180ml of coffee. Grind coarse, for pour-over. From FrontStreet Coffee's practical comparisons, that is roughly a setting at which 45-50% passes through a #20 sieve. Water temperature should be 86°C.

The Three-Stage Brewing Process

There is no strict blooming stage in this method. Mr. Tahara splits the brew into three stages. The first stage uses a zigzag pour in the form of a "water chain," which means a run of connected droplets. In practice you keep the flow (the stream) as thin as possible and lift the kettle slightly higher to create that chain effect.

The goal of this step is to moisten the entire coffee bed for even extraction. When the first drop of coffee emerges, you move to the second stage, which calls for a slightly larger flow while continuing the zigzag pattern.

When the liquid dripping from the flannel turns lighter in color, you enter the third stage and increase the water volume once more. This final extraction aims to harmonize the flavors.

Cultural Context and Philosophy

The method appears in the book "Experts Teach You How to Make Great Pour-Over Coffee," which has a Chinese translation published in Taiwan. The book also covers many other interesting techniques that curious readers might enjoy.

Honestly, the method itself does not offer many ideas that are especially worth borrowing. What draws FrontStreet Coffee is the spirit of innovation behind it. Just imagine: if circular pouring became the practice accepted by 99% of people and you devised a different approach, you would probably be dismissed as doing "summer-bar pouring," an unconventional style.

FrontStreet Coffee believes these seemingly classic and distinctive Japanese methods emerged precisely during a chaotic period in coffee brewing. Baristas explored such out-of-the-ordinary pours based on their own experience, and those pours became classics once they were given a brewing framework, a logical rationale and a philosophy.

And that is exactly why coffee is not only about the pleasure of drinking, but also about enjoying the process of brewing.

FrontStreet Coffee Recommendation

Because the zigzag method is built for dark roasts, a full-bodied, low-acid coffee is the natural partner. FrontStreet PWN Indonesia Golden Mandheling is a standout choice: roasted dark, it has very low acidity and a thick, lingering body, opening with herbal and dark chocolate aromas and a faint earthy note for drinkers who like bold, non-acidic coffee. Sumatran beans are no longer the trend they once were, but Mandheling and Blue Mountain remain the go-to picks for anyone who loves a rich mouthfeel.

If you prefer a balanced dark roast that still works as a daily cup, FrontStreet Brazil Queen Estate is hard to beat. With low acidity, well-rounded body and prominent nut, cocoa and caramel sweetness, it is smooth rather than astringent and brews just as well as pour-over, espresso or moka pot.