A long black is made by pouring a double-shot of espresso into hot water. Hot water usually heated by the espresso machine as well. A long black coffee is water base coffee and very similar to an Americano, which is made by adding hot water to the espresso shot; but a long black retains the crema, higher concentration of espresso and crema on top. Long black is also have strongly flavoured than Americano.
A long black is a style of coffee, most commonly found in Australia, New Zealand and Brazil. It is now becoming available in the UK, predominantly in London.
The order in which a long black is made (water first, espresso second) is important—reversing the steps will destroy the crema from the espresso shot and make an Americano. Long black will give better visual presentation, flavour stronger and it will be a bit bitter on first sip, due to the floating crema.
How to make a Long Black Coffee?
The most important thing in making Long Black coffee is to pull a double shot of Espresso directly into hot water. Otherwise the crema will be destroyed and Americano coffee will be made.
Correct method to prepare “Long Black”:
1. Add hot water first
2. Then pull a double shot of Espresso directly into hot water
3. It will end up espresso on top, hot water on the bottom
4. Long black has more floating crema than Americano