Long black
| Origin | Australia & New Zealand |
|---|---|
| Introduced | 1950s and 1960s |
| Color | Black |
Long black is a style of coffee commonly found in Australia and New Zealand,[1] introduced back in the 1950s and 1960s[2] made by pouring a double shot of espresso into hot water. It is similar to an americano, in which hot water is poured into one shot of espresso.[3][4][5]
Typically about 100–120 millilitres (4 ounces) of water is used, but the measurement is amenable to individual taste.[6] The smaller ratio of water compared to an Americano give it a stronger taste. Both retain the crema when brewed properly, though in the long black the crema will be more pronounced.[7]
See also
- List of coffee drinks
- Coffee culture in Australia
- Espresso (short black)
- Lungo – espresso made by allowing more water than usual to pass through the grounds
- Flat white
References
- ^ "The Long Black, where it came from and how to make it well". White Horse Coffee. 10 January 2018. Retrieved 7 March 2026.
- ^ Preuss, Arne (25 July 2024). "Long Black Coffee: An Americano in Disguise?". Coffeeness. Retrieved 7 March 2026.
- ^ "Why You Should Stop Drinking Long Blacks and Start Drinking Black Coffee". perth·coffee·project. Archived from the original on 26 April 2014. Retrieved 30 November 2015.
- ^ Rankin, Beth (2 March 2018). "LDU Brings Australian Coffee Culture to Fitzhugh Avenue". Dallas Observer. Retrieved 19 March 2018.
Espresso is a big part of this menu. Try the long black ($3 to $3.50), a double shot of espresso over hot water, comparable to an Americano.
- ^ "What Is A Long Black?". Perfect Daily Grind. 24 August 2020.
- ^ Holden, Matt (15 April 2014). "The perfect long black". Good Food. Retrieved 10 January 2019.
- ^ Emina, Seb; Eggs, Malcolm (14 March 2013). The Breakfast Bible. Bloomsbury Publishing. ISBN 978-1-4088-3990-4.