Most of the techniques of one knife flow are classified as "entry level" because it requires "stability".

Published: Oct 02, 2026 Author: World Gafei Last Updated: Oct/02/2026 195 views

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) one-knife flow, which is mostly rated as an entry-level method, because this method requires a stable young flow, which is also the first problem often faced by beginners. In the film, you can see meow falling into the water in circles from the inside to the outside after pre-immersion, and stay in the middle.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

One knife stream

Most of this technique is classified as "entry level".

Because this technique requires "stable young flow"

It is also the first difficult problem that people who rush their hearts often face.

In the film, you can see that meow fell into the water from the inside to the outside and then went back to circle after the pre-immersion, and stayed in the middle for a long time.

This is because the cooking tools are tapered.

Coffee powder is more in the center and can be extracted more.

So that equilibrium extraction is also the technical point of this technique.

It took about two minutes to cook from start to finish.

This is because the current is slow and young.

Keep the coffee powder soaked, extracted and filtered out of the coffee.

Summary

Advantages: this technique enables coffee to maintain its proper acidity and sweetness (this cup is like a raisin) and its caramel-like aftertaste is longer.

Disadvantages: but body and flavor are not very prominent.

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