 | |
| 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 in the 1950s and 1960s2 made by pouring a double shot of espresso into hot water. It is similar to an americano, which uses hot water and one shot of espresso. However, unlike the long black, the Americano is made by pouring the hot water into the espresso, instead of the other way round. 345
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 gives it a stronger taste.7 Both retain the crema when brewed properly, though in the long black the crema will be more pronounced.8
See also
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
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.
- "Long Black". Breville. Retrieved 30 March 2026.
- Emina, Seb; Eggs, Malcolm (14 March 2013). The Breakfast Bible. Bloomsbury Publishing. ISBN 978-1-4088-3990-4.