How Does the Zigzag Pouring Method Help You Make Delicious Coffee?

The zigzag pour-over method is a Japanese brewing technique created by Teruharu Tahara of the long-established Rankan coffee shop. It is not a misreading of the character for "no"; it is a deliberate, back-and-forth pouring pattern that produces different extraction results from ordinary circular pouring. The method controls water temperature, grind size, coffee-to-water ratio, and pouring rhythm to shape the final cup.

Applying the technique properly means pairing those parameters with a flannel filter cloth, which holds heat and lets oils pass through. Pouring in a zigzag across the bed keeps the grounds evenly saturated and avoids channeling. Beginners and experienced brewers can both use the same framework to adjust flavor. Understanding how do we make coffee this way turns a routine pour into a repeatable, controllable process.

In the world of pour-over coffee, the Japanese school has always held a unique position. Besides the common circular pouring, there is another technique called the "zigzag pouring method." It is not a misreading of "の" but a unique technique created by Mr. Teruharu Tahara of the long-established Japanese coffee shop Rankan. Through repeated research, Front Street Coffee has found that this "zigzag" pouring method can bring about completely different extraction results. This article will break down the operating parameters of the zigzag pouring method in detail, including water temperature, grind size, coffee-to-water ratio, and pouring rhythm, and extend to the application of flannel filter cloth, teaching you how to make a delicious cup of flannel pour-over. Whether you are a beginner just getting into pour-over or a seasoned enthusiast looking to refine your technique, you can gain practical reference from it.

Indeed, this brewing technique also originates from Japan. Front Street Coffee initially also mistakenly thought it referred to the "の-shaped brewing method"—after all, in Japanese, "之" can be read kun-style as "の," and if that were truly the case, it would be nothing more than ordinary spiral pouring.

However, after repeated in-depth investigation by Front Street Coffee, it was discovered that it really is a "之" shape. This brewing method was independently developed by Mr. Teruharu Tahara, the owner of Rankan, a long-established coffee shop with a long history in Japan.

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