A long black

A long black is a style of coffee commonly found in Australia and New Zealand, made by pouring a single shot (or double shot) of espresso into hot water. It is similar to an Americano, in which, on the contrary, hot water is poured into one shot of espresso, giving a long black stronger aroma and taste.[1][2]

Typically about 100–120 milliliters (3.5–4 ounces) of water is used but the measurement is considered to be flexible to individual taste.[3] The smaller volume of water compared to an Americano is responsible for its stronger taste. Both retain the crema when brewed properly, though in the long black the crema will be more pronounced.[4]

See also

References

  1. ^ "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.
  2. ^ 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.
  3. ^ Holden, Matt (15 April 2014). "The perfect long black". Good Food. Retrieved 10 January 2019.
  4. ^ Emina, Seb; Eggs, Malcolm (14 March 2013). The Breakfast Bible. Bloomsbury Publishing. ISBN 978-1-4088-3990-4.
Categories