Long Black
An espresso-based beverage originating in Australia and New Zealand, prepared by pouring a double shot of espresso over hot water to preserve the crema.
Heating the Water
Heat the filtered water to about 90-95°C. Do not use fully boiling water, as it can over-extract the espresso crema and create a bitter taste. Pour the hot water directly into your serving cup.
The Extraction
Position the cup containing the hot water directly under the portafilter of your espresso machine.
The Pour
Extract a double shot of espresso directly over the hot water. By extracting over the water rather than pouring water into the espresso, the golden crema remains intact on the surface.
Service
Serve immediately. The beverage should present a distinct layer of crema floating on top of the dark liquid.
The Long Black is a staple of the Australian and New Zealand specialty coffee scenes. While it shares the same two ingredients as an Americano—espresso and hot water—the method of preparation and the resulting texture are notably different.
An Americano is traditionally made by pulling an espresso shot and then pouring hot water over it, a process that breaks apart and dissolves the espresso’s crema. The Long Black reverses this order. By extracting a double shot of espresso directly onto a base of hot water, the delicate emulsified oils of the crema are preserved and float gently on the surface. This technique yields a beverage with a stronger initial aroma, a thicker mouthfeel on the first sip, and a slightly bolder flavor profile compared to its American counterpart.