The Perfect Pour Diagrams The Ratios Of Fancy Coffee Drinks

The Perfect Pour Diagrams The Ratios Of Fancy Coffee Drinks

Not every coffee shop has space on its menu chalkboard to explain the contents of their gazillion drinks with exotic names. Design firm Plaid Creative illustrates how much of each thing goes into coffee shop favourites, along with more obscure recipes.

We’ve pointed to a similar coffee drink graphic before, but to each their own. Lokesh Dhakar’s coffee diagram shows the volumes of each drink ingredient as vertical stacks, while Creative Plaid uses radial ratios to carve out the numbers.

While you’re drooling over what you can make at home, or what the spot around the corner offers, keep in mind how caffeine affects your mind and work.

A Guide to the Complex World of Coffee [via FlowingData]


  • What’s the point of a chart when 95% of ‘so called’ baristas in Oz burn the coffee in a long black. All of you cappuccino drinkers really have no idea how coffee is meant to taste… mine’s a protest comment.

    • Be thankful you’re not in the UK where baristas can’t make much distinction in espresso coffees other than whether it has milk or not. Flat Whites are now being advertised in many places, but you’re getting an americano with milk. The difference between latte and cappucino is often just whether it comes in a glass or a cup.

  • Coffee has many tastes. Espresso coffee has a different taste to Moka pot coffee which has a different taste to french press.

    Milk has many different tastes, non homogenized, homogenized, reduced fat, full cream, how the milk is pasteurized.

    What I’m trying to say is that Coffee does not have a single taste and depending on how you brew it, what you add to it, what beans are used, what water you use, how the beans were grown. The taste can differ.

    I could add that you don’t know what real coffee tastes like as well, since a long black adds extra boiling water to a coffee, thus diluting the potency.

    My point being, coffee does not have a single standard taste, that’s what makes coffee interesting, its like wine; its flavor has slight variations.

    Coffee is intricate, strong but weak. it’s aroma is intoxicating and sometimes harsh.

    everything that makes coffee what it is, makes it one of the most interesting and popular drinks and validity can be found in the saying that no barista can make the exact same cup of coffee twice.

    TL:DR: every cup of coffee regardless of whether it is a cappuccino, flat white, long black, short black, macchiato, etc; is real coffee, saying that a long black is a true coffee is talking out of your arse because a long black made from a moka pot is infinitely different from a long black made using an espresso machine, or a french press, a drip coffee machine or instant coffee.

    • Lots of places just call it an espresso, and even at those that don’t if you ask for an espresso or a ristretto they won’t get confused. At least that’s my experience in Melb.

  • Tezz, cheers for the passive/aggressive remark. Try again… when so called barista’s stop 1)’over extracting’ the ground coffee and/or 2) burning the oils that come from the bean, what help is a fancy chart…

    • John,
      You sound like a bit of a snob. Most baristas don’t over extract. The machines are programmed to get 30 ml out for a single shot. If you find your ‘espresso’ overextracted, ask for a ristretto. When so called coffee connoisseurs don’t know the difference or the workings…

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