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
Definition: While the exact date is unknown, the long black originated in cafes across New Zealand and Australia
First known usage: Espresso diluted with three to four ounces of hot water
What Is a Long Black?
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.
History of the Long Black
Like most espresso-related origin stories, this one begins in Italy. We all know the tale of World War II American soldiers' palates being put off by the strong espresso that shops were serving. Instead, the baristas would serve them a mug of hot water and espresso to more closely resemble filter coffee that was only popular in the states. Thus, the Americano was born and popularized: a diluted, more palatable caffeine jolt for the American palate.
When the Americano concept reached Australia, the drink took two key forms of customization with our friends down under, resulting in a stronger final beverage called a long black. The Long Black highlights the nuances of the espresso compared to the popular Americano.
Americanos are typically made with six to 12 ounces of water, where a long black will be made with three to four ounces of water.
Secondly, Americanos are made by either pouring the espresso into the hot water via a shot glass or by pulling the shot directly over the water. With a long black, the espresso must be pulled directly over a cup of hot water. This results in a creamy, full-flavored cup where the crema is undisturbed.
How it’s Made
There are only two ingredients for a proper long black, but it’s all in the details. The first component is a cup of water that’s about 160 degrees Fahrenheit. The water should not be too hot, so that the final cup is readily drinkable.
An espresso shot is then made and pulled directly atop the hot water. The final drink has a thick, undisturbed crema and resembles a large shot of espresso.
A double shot of espresso is diluted from about two ounces to five to six ounces, resulting in a tight ratio of coffee to water in this gently diluted drink. The resulting cup is one with all of the pleasant components of espresso with just enough dilution to provide more clarity.
Coined in Australia and New Zealand, the opposite of a long black is a short black. A short black is just a whimsical term to describe an espresso.
A Lungo is a shot of espresso that is extracted until the desired volume has been reached. It’s similar in size to a long black, but the Lungo results in overly bitter flavors due to over extraction, something that the long black lacks.
How to Make it At Home
Heat three to four ounces of water to a drinkable temperature (about 160 to 180 degrees Fahrenheit) and fill your favorite cup. Make a double espresso using your regular recipe, placing the water-filled mug under the portafilter to preserve the crema.
For a light roast long black
Panther’s East Coast Espresso is creamy with a round, long-lasting sweetness that makes an ideal espresso.
For a traditional long black
Let’s go back to Italy with Klatch’s Old World Vienna. This rich, robust, and earthy roast is in the style of classic Italian espresso.
For a surprising long black
What better way to taste a wildly special coffee than through espresso? Flavors of juicy kiwi, florals, and concord grapes are dialed all the way up in Passenger's Hacienda la Esmeralda 2020 Dry Processed, with the addition of water allowing each flavor to become even more articulated.
For a versatile long black
Joe’s The Waverly makes a bright and balanced cup of filter coffee, or a nostalgic chocolaty cup with sweet caramel and stone fruit acidity for a deeply satisfying espresso.
For a decaf long black