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I've tried 3 variations:
2 works REALLY well if all you have is a vegetable peeler and can only get garnish-style strips of peel.
However, all 3 are indistinguishable if you use a zester like this:
My guess is that so much surface area is exposed using zest that it doesn't make much of a difference on the technique.
To add to my above, I'll usually strain through a chinois and give a gentle press with a spoon to really get that good shit out.
I've also used blood oranges in a Hefeweizen and Cara cara navels in an American wheat. I use a citrus zester ([link]) to get the zest without the pith. It's pretty easy to use, but it does make very small shavings of zest.
You have to put them in a hop sock. The first time I used citrus zest, I just plopped it into the beer. At racking time it clogged up my auto siphon big time. I learned that lesson. Total pain in the @$$.
Zester and a channel knife
Have you tried a zester like this? Bigger zest pieces, but it works and there's no tapping or scraping involved.
I use this OXO channel knife.
You can get a cheap zester that will quickly get the job done. I have this one from OXO and have used it for years: [link] The only thing is it will make long pieces of zest which you would then need to chop with a knife, but that only takes a few seconds. You can also invest in a microplane grater which also works well on things like ginger and hard cheeses. Zesting should never take up a ton of prep time, and I never get as much zest as they say I should (two teaspoons? from one tiny lemon?).