Grab your wetsuits, we're taking a deep dive into some of our favorite café drinks. This time out, the Americano's down under cousin, the long black coffee.
Definition: While the exact date is unknown, the long black originated in a coffee shop and then cafes across New Zealand and Australia
First known usage: Espresso diluted with three to four ounces of hot water
What Is a Long Black?
So, what is long black coffee? A long black isn’t simply an espresso that’s been diluted with hot water, or an espresso that has been pulled extra-long. It’s a cup of hot water — no more than four ounces — with an espresso pulled directly over that hot water.
There must not be any transfer from a shot glass or another vessel, in order to preserve the crema atop the beverage. In essence, the result is a long, extra-diluted espresso without any of the over extraction, and all of the pleasant bitterness and sweetness.