Recently, Front Street has been seeing a new brewing method - "Z-shaped one-touch style". Because the technique is very special, many people are copying it at home. After playing it, some people think that the coffee extracted using the Z-shaped knife flow is relatively stable and friendly to novices; many players also think that its operation is not simple, and from the perspective of taste, the effect is average.
The so-called "Z-shaped one-sword style" can be divided into "Z-shaped style" and "one-sword style style".
First of all, we may be familiar with the Idori-ryu. It refers to the brewing method in which the remaining hot water is poured into the brewing process in one go after steaming. There are two stages in total. Since there is basically no pause in the middle, the stability and size of the water flow have become the key to a cup of coffee, so this has more stringent requirements for the basic skills of water injection.
The core of the "Z-shaped" is that during the extraction process, the water flow is injected into the filter cup in a straight line along the "Z-shaped" trajectory, sweeping every place on the surface of the coffee powder from top to bottom in an orderly manner. When the line reaches the bottom, it follows the same trajectory from bottom to top and returns to the origin in the opposite direction. This is repeated until the remaining target water is insufficient to flush the liquid level once, and then the water flow is maintained at a fixed point in the center.
Z-shaped knife flow, how to rush?
In terms of various parameters and tools, the usage and dosage of Z-shaped Yidao Flow is actually not much different from other brewing plans. In order to have a better visual effect here, Front Street will use 20g of powder, a powder-to-water ratio of 1:15, and a V60#02 filter cup and a kalita flat-bottomed filter cup. Because this is the first practical operation, the water temperature and grinding degree are consistent with Front Street’s daily brewing. In addition, considering the need for comparison, Front Street will brew another pot of coffee using the same parameters and the familiar "three-stage method".
The coffee beans are selected from Front Street Yirgacheffe Waka, which has just been released. This is an anaerobic sun-dried product that is relatively rare in Ethiopian production areas. After the ripe coffee cherries are fermented for 72 hours, they are then placed in the sun to dry, allowing more tropical fruit aromas to be released, especially the flavors of jackfruit and citrus.
Coffee beans: Front Street Yirgacheffe Woka
Coffee powder: 20g
Pink to water ratio: 1:15
Water temperature: 92~93℃
Grinding degree: Ek43s scale 10 grids (China No. 20 screen screening rate 80%)
Filter cup: V60#02
Z-shaped knife flowBrewing method:
After cleaning the filter paper, pour 20g of coffee powder and pat it flat. After pressing the timing button, start pouring hot water from the top. Don't make the flow too large. Draw lines slowly in a "Z" shape, just like graffiti and coloring when drawing. Make sure that the coffee powder in every place can be moistened. Stop when the Z-shape motion reaches the bottom of the circle. At this time, the total amount of water injected is 60g.
After 30 seconds of steaming, start injecting the second section. We still let the water flow slowly form a "Z" shape along the coffee liquid surface from the top until the water drop point reaches the other side of the filter cup;
Don't stop, keep the water flow in the same direction and reverse it back to the starting point, and then go back again after hitting the wall;
Front Street observed that after the third round of "Z" drawing, there was still about 40g of water left to the target, so he moved the drop point to the center and injected it to avoid damaging the powder layer. The total time for all the coffee liquid to fall into the pot is 2 minutes and 25 seconds.
Flavor comparison between Z-shaped one-shot flow and three-stage brewing:
Front Street first tasted the coffee brewed in three stages. Before drinking it, you could smell the honey aroma of petals and a light fermentation smell. The entrance had the sweet and sour aroma of lychee and citrus, with a soft flavor and a long-lasting aftertaste. AndThe Z-shaped one-stroke technique failed to show the rich flavor levels of Front Street Waka. It tasted more like tea, citrus acid and higher body.
Z-shaped brewing details
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
