Long Black Recipe

Before you start

A long black is the Australian and New Zealand cousin of the americano, with one change that matters: hot water goes into the cup first and the espresso is extracted on top of it. Because the shot lands on the water rather than the other way round, its crema stays mostly intact, and the drink is usually shorter and stronger than an americano.

Get the water temperature and volume right. About 100 ml of water at 85 to 90°C (185 to 195°F) under a double shot gives a strong, aromatic cup at roughly one part espresso to three parts water. Use a smaller cup than you would for an americano so the crema forms a full layer, and serve it without stirring.

Ingredients

• 100 ml (3½ oz) hot water — 85 to 90°C (185 to 195°F)
• 18 to 20 g espresso coffee beans — ground fine
• about 36 to 40 g (1¼ oz) water, as brewed espresso — a double shot, pulled slightly short if you like a sweeter cup

Method

1. Warm the cup with hot water, then empty it. Choose a vessel that holds about 180 ml so the finished drink sits close to the brim.
2. Fill the cup with 100 ml of water heated to 85 to 90°C (185 to 195°F). Water straight from a boiling kettle scorches the crema as the shot lands.
3. Grind and tamp 18 to 20 g of coffee and set the cup directly under the portafilter spouts.
4. Pull a double shot of 36 to 40 g straight onto the water in 25 to 30 seconds. The crema will spread across the surface into an even tan layer.
5. Serve immediately without stirring. Let the crema be the first sip, then the drink underneath.

Tips for success

• Pull the shot on top rather than pouring it from another cup. Every transfer breaks down some crema, which is the point of the long black.
• If your machine's hot water tap is close to boiling, run the water into the cup first and let it stand for 30 seconds while you grind and tamp.
• A slightly shorter shot, around 1:1.8, tastes sweeter against the water and keeps more body in the cup.

Substitutions

Double espresso

A double ristretto of about 25 to 30 g gives a denser, sweeter long black. A single shot over 60 ml water makes a small, gentle version.

Water

Filtered water with moderate minerals improves both the espresso and the dilution. Very hard tap water can make the cup taste chalky.

Hot serving

For a cold version, pour 80 ml cold water over ice and pull the shot straight onto it.

Variations

Iced long black

Fill a glass with ice and 80 ml cold water, then pull the double shot directly over it.

Long black with a splash

Add 15 to 20 ml of cold milk on the side for those who want it softer, without turning it into a flat white.

Troubleshooting

The crema disappeared quickly

The water was too hot or the cup too large. Cool the water to 85 to 90°C (185 to 195°F) and use a smaller vessel.

It tastes like weak americano

There is too much water. Hold to about 100 ml for a double; a long black is meant to be strong.

A burnt, bitter edge

Darker roasts get harsh when extracted hot and long. Shorten the shot slightly or try a medium roast.

Storage

Serve straight away; the crema fades within a few minutes and the drink loses aroma as it cools. Store whole beans airtight at room temperature, away from light, and use them within a few weeks of opening.