Introduction:Japanese pour-over coffee is renowned for its delicate flavor and layered complexity, and the "zigzag technique" stands out as a unique brewing method within this tradition. Contrary to the common misconception of a “の (no) character” spiral pouring pattern, this technique was actually pioneered by Mr. Teruharu Tahara of Japan’s long-established café, Ran-Kan. This article will delve into the key parameters of the zigzag technique—including water temperature, grind size, brew ratio, and pouring rhythm—and further explore the application techniques of flannel filters, helping both beginners and advanced brewers master the skills to produce a balanced, aromatic cup of pour-over coffee.

In the world of pour-over coffee, Japanese brewing methods have always been noted for their refinement and uniqueness. Beyond the familiar circular pouring, there is a distinctive technique known as the "zigzag technique." This is not the commonly seen “の (no) character” spiral pour, but rather an innovative method created by Teruharu Tahara, the proprietor of the veteran Japanese café "Ran-Kan." By altering the water flow path and pouring rhythm, the zigzag technique delivers extraction results that differ significantly from traditional methods, elevating the coffee’s layering and balance to new heights.

Many beginners often mistake the "zigzag" for the similarly pronounced Japanese "の (no) character," which refers to the common spiral circular pouring method. In reality, the "zigzag" is a directional technique featuring a distinct left-right swinging motion, where the water flows along a trajectory resembling the Chinese character “之,” thereby influencing the evenness of coffee extraction and the expression of its flavors. This technique has been refined through repeated experimentation and adjustments, proving effective in enhancing extraction efficiency and taste refinement.

When practicing the zigzag technique, several core parameters should first be considered. The recommended water temperature range is 90°C to 93°C, which can fully highlight the aroma and acidity of the coffee beans without over-extracting and causing bitterness. As for grind size, a medium-fine grind is generally advised—roughly between the coarseness of superfine sugar and sea salt—to increase the contact area between water and coffee grounds, thereby boosting extraction yield.

For brew ratio, the commonly accepted golden ratio is 1:15 to 1:16, meaning 1 gram of coffee grounds to 15–16 milliliters of water. This ratio strikes a good balance between flavor intensity and a clean, refreshing mouthfeel. The pouring rhythm is typically divided into 2–3 pours, with total brew time controlled between 2 to 2.5 minutes to maintain stable extraction pressure and consistent flavor release.

The specific method for performing the zigzag pour is as follows: hold the kettle at a consistent height to allow a steady, fine stream of water to enter the coffee bed. The water path should alternate left and right, moving horizontally in a “之”-shaped pattern—from the center outward and then back to the center—repeating this motion until the total water volume has been poured. This technique effectively agitates the coffee bed, reduces channeling, and leads to a more uniform extraction.

To further enhance the flavor profile of your pour-over coffee, the use of a flannel filter is also an important consideration. Flannel filters offer a gentler filtration than paper, preserving more coffee oils and subtle flavor compounds, resulting in a smoother mouthfeel and richer aroma. When using flannel, it should be fully soaked and excess water squeezed out before being laid flat in the filter cone, ensuring there are no wrinkles or air bubbles to allow even water flow.

When pairing with the zigzag technique, it is recommended to use a slightly coarser grind, about the size of sea salt, to avoid over-extraction or clogging the flannel’s pores. Additionally, the pouring speed should be slightly slower to give the coffee bed more time to bloom and release its flavors. Another advantage of flannel pour-over is its ability to retain heat longer, making it ideal for savoring the evolving layers of flavor over time.

Whether you’re a beginner just starting out with pour-over or an experienced coffee enthusiast, mastering the zigzag technique and flannel application can bring a fresh dimension to your coffee experience. From adjusting water temperature and grind size to precisely controlling pouring rhythm and brew ratio, every detail influences the final flavor outcome. Through continuous practice and fine-tuning, you’ll be able to brew the perfect cup tailored to your personal taste.

The above content is compiled by CoffeeHunters, a coffee news website.