As you've probably already figured out by now, I love espresso for its bold, smooth flavor and versatility. A long black coffee is one of the many ways I enjoy this bold brew.
As you’ve probably already figured out by now, I love espresso for its bold, smooth flavor and versatility. A long black coffee is one of the many ways I enjoy this bold brew.
But what exactly is a long black? Is it an americano by another name? Well, I can tell you it’s not! This black coffee preparation has distinct qualities that bring out the best in espresso.
Wanna find out more? Join me as I give you the lowdown on this controversial coffee!
Overview: What Is a Long Black Coffee?
So what’s the deal with long black coffee? After all, isn’t it just espresso with added water? Not quite. There’s a lot of nuance that differentiates it from other black espresso-based drinks.
In essence, this coffee drink is hot water topped with a single or double shot of espresso. This method keeps the crema (that lovely, golden foam on top) intact, giving your coffee a silky finish. Think about it this way: a regular ol’ soda and a craft root beer are both sodas, but the latter has a nuanced flavor. So it is with americano and long black coffee. The latter’s prep method imparts a more robust, smoother flavor.
So what else is unique about this coffee? And why should you try it? For starters, the crema. It literally is the star of the show. It’s like the foam on your beer – crucial for the full experience. Most importantly, it makes a long black coffee smoother than a straight-up espresso, or for that matter, an americano. Better still, the added hot water mellows this coffee out, making it easy to sip and enjoy.
But on the flip side, this coffee is also about bold flavors. As such, the intensity of the espresso shines through despite the dilution.
Long Black Coffee: A Brief History
So, where did this coffee come from? The long and short of it (see what I did there) is that the long black hails from Down Under.
Yep, Australia and New Zealand are the brains behind this no-frills brew. Aussies and Kiwis have a unique coffee culture. It’s decidedly espresso-based and thrived long before other parts of the world (outside Italy) woke up to the beauty of espresso.
Why did this happen? The answer lies in the significant numbers of Italians and Greeks who migrated to the continent in the early 1800s and especially during the 1850s gold rush.
These early immigrants brought their unique coffee cultures with them. And with the advent of the classic espresso machine, these immigrants began brewing espresso in Australia and New Zealand, too.
Coffeeness Signature Espresso Blend
High-quality beans through direct trade
Notes of Chocolate & Hazelnut
Easy on the stomach
Freshly roasted right in Brooklyn
Medium roast
In part, this coffee has its roots in the americano. During World War II, American soldiers stationed in Italy requested drip-style coffees. Italians didn’t (and still don’t) prioritize drip coffee. You see, Italian coffee culture is all about espresso, so they simply topped espresso with hot water. Thus, the americano was born!
Over time, Italians and Greeks in Australia began to make the americanos their way. The term “long black” first appeared in the ’50s and ’60s. Australian coffee diehards wanted to differentiate their coffee from the americano. From there, the term (and the coffee) stuck. Just how ingrained was this variation? You’ll hardly ever find an americano listed on Sydney, Brisbane and Melbourne café menus but you’ll always find a long black coffee!
Americans are now waking up to the charm of this coffee delight, and it’s catching on fast. Baristas across the country are adding it to their menus, and caffeine aficionados are loving it. Why? Because it’s got that perfect balance–strong enough to kickstart your day, but smooth and mellow enough to savor.
Long Black vs Americano: What’s the Difference?
Now, let’s throw the americano into the mix. After all, it is the inspiration for the long black.
An americano consists of one or two espresso shots topped with hot water. Adding water to espresso this way dilutes the flavor more than in a long black coffee.
While an americano is still strong, it doesn’t have that same rich, bold punch and full mouthfeel. Why? Because of the espresso crema. The crema is where the long black coffee shines!
Because you add the espresso to hot water (not the other way around) in long black coffee, the crema stays intact. This gives you an unmistakable smooth, luxurious texture and mouthfeel.
In an americano? Not so much. It’s still good, but it’s like comparing a regular burger to a gourmet one – both are tasty, sure, but one’s got that special something-something.
What About a Short Black?
I may ruffle a few feathers here, but, to me, the Aussie and Kiwi short black is simply an Italian espresso. We’re talking about 1-1.5 ounces (30-60 milliliters) of pure, unadulterated coffee goodness brewed as you would an espresso.
And like an espresso, it’s got a rich, thick crema, a golden crown, if you will (Game of Thrones Viserys fans gather here!). This crema gives espresso an enticing aroma and fuller mouthfeel than other coffees.
So, how does the short black compare to the long black? For starters, the former has less volume and only contains pure, unadulterated coffee. It has a concentrated, bold and punchy flavor, perfect for those who want their coffee strong and straight to the point.
In contrast, because of the added water, long black coffee is more mellow. Adding a single or double shot of espresso to hot water, gives a smoother, more balanced coffee drink that still packs a punch but is easier to sip and savor. It’s a bigger drink (obviously) than the short black, so you can savor it longer.
What Does a Long Black Taste Like?
A long black coffee is all about bold, rich espresso coffee goodness. It’s strong, but not bitter, with a smooth, finish and luscious mouthfeel.
The first thing you’ll notice is the taste and aroma of the crema – that golden, velvety foam that sits atop the coffee. This silky layer of coffee magic sets the stage for the intense flavors hidden below.
Then, as you continue drinking, the coffee boasts a perfect balance between strong and smooth. It gives you the full punch espresso is famous for. However, long black coffee is still delightfully mellow from the addition of hot water. As a result, it boasts a depth of flavor few coffees can match, kinda like dark chocolate – rich, intense and complex, with a satisfying kick.
How to Make a Long Black Coffee
To make this no-frills brew you’ll need an espresso machine and – no negotiations here – high-quality coffee beans. Why does this matter? Because this is the backbone of this coffee recipe. Without these two, your drink will be subpar at best.
Get together the following to make one serving of this bold, smooth coffee:
Ingredients
14-18 grams of good quality espresso coffee beans
6-8 ounces (177-236 milliliters) of filtered waterÂ
1-2 teaspoons of sugar or sweetener (optional)
Equipment
Espresso machine with portafilter
Good quality kettle
Espresso puck prep tools (WDT tool, espresso tamper and puck screen)
Coffee scale
Coffee mug (for serving)
Spoon (for stirring)
Instructions
Using a kettle, heat your water, making sure it’s hot, hot, hot! Aim for a final temperature of 158-160 degrees Fahrenheit (70-71 degrees Celsius). We want liquid lava here (okay, not really but you get the drift)!
Pour some of this water into your coffee mug to warm it up. If your espresso machine has a water dispenser, you may use this instead.
Now measure some medium to dark-roasted espresso beans using a coffee scale. In this case, I recommend aiming for 14-18 grams of coffee beans to make a double espresso shot. You may also use decaf espresso if you’re not caffeine-tolerant.
Grind your beans using an espresso grinder on a fine setting. A fine grind setting ensures the best espresso extraction and the perfect shot.
Place your ground coffee into your machine’s portafilter and use a WDT tool to remove clumps, evenly distributing the grounds.Place your ground coffee into your machine’s portafilter and use a WDT tool to remove clumps, evenly distributing the grounds.
Then using a weighted tamper, compact your grounds with about 30 pounds of pressure. The surface should be even with no visible pits or errant grounds. Put a puck screen atop of your coffee grounds.
Now, pour out the water in your coffee mug and fill your mug with about 6-8 ounces (177-240 milliliters) of hot water from (preferably) a gooseneck kettle. This is the base of your long black, the canvas onto which you’ll paint your espresso coffee. So make it count!
Lock your portafilter into place and pull a double espresso shot onto the hot water in your coffee mug. You should yield 2 ounces (60 milliliters) of espresso coffee within 28-30 seconds of extraction.
At this stage, you may add sugar or sweetener to your coffee to taste. You may also add milk to your drink, but I wouldn’t advise it. This coffee is best savored black.
Now, sit back and take a sip. You should get a rich, bold flavor and aroma with an initial sweet hit. This transforms into a deep, chocolaty flavor and fuller mouthfeel with slight bitterness.
Pro Tips
Always use fresh medium to dark-roasted espresso coffee beans roasted within the past 7-21 days. These beans will give you the best flavor. Stale beans are a big no-no. They have undergone oxidation, causing the coffee to lose its flavor.
Pull your espresso shot with a single-walled portafilter rather than a double-walled one. This allows for a more natural water flow through the coffee puck, ensuring even extraction.
Keep your water temp just right. Too hot, and you’ll scorch the coffee; too cold, and it’ll taste flat. Aim for 158-160 degrees Fahrenheit (70-71 degrees Celsius).
Play around with the water-to-espresso ratio until you find your perfect balance. Some like it strong, some like it mellow. The traditional espresso-to-water ratio for a long black is 1:3, but it’s your coffee, so do you!
While you’re at it, why not play around with how you brew the espresso? There’s nothing stopping you from making this coffee with a ristretto (slightly sweeter, shorter espresso) or a lungo (with a more bitter flavor profile).
Final Thoughts on Long Black Coffee
And there you have it – the lowdown on long black coffee! I hope I’ve demystified this no-frills brew enough to entice you to try it. Believe me, the subtle differences in preparation make all the difference!
The next time you’re making your morning brew or hit your local coffee shop, opt for the long black. It’ll give you the best of both worlds:the satisfying indulgence of an americano and the bold, smooth hit of an espresso! Now what could be better than that?
What do you think about long black coffee? Have you tried it yet, or are you a die-hard americano fan? Drop your thoughts in the comments section below!Â
Long Black Coffee FAQ
Nope. A long black coffee consists of a single or double shot of espresso poured over hot water. This preparation method imparts a bolder, smoother flavor and keeps the crema intact. In contrast, regular black coffee typically brewed drip or French press-style, has very little crema and a milder flavor profile.
A long black coffee in America is an americano.
The difference lies in the preparation. A long black coffee is made by pouring espresso over hot water while an americano is made by pouring hot water over espresso.
A long black coffee in Australia consists of a double shot of espresso poured over hot water. It forms a bold, smooth coffee with a rich crema that distinguishes it from americanos and regular brewed black coffee.
