Long black
A double espresso pulled over about 100 ml of hot water, so the crema stays on top. Shorter and stronger than an Americano.
Australia and New Zealand · Espresso machine · Hot · Strong
- Coffee
- 18 g
- Water
- 100 ml
- Ratio
- 1 : 2
- Temperature
- 92–94 °C
- Time
- 3 min
- Caffeine
- About 125 mg
1 : 2, over about 100 ml water. 92 to 94 °C for the shot, about 90 °C for the water in the cup.
Medium roast, fine grind- Espresso and crema 36 ml
- Hot water 100 ml
Ingredients
- 18 gGround coffeefine, for espresso
- 100 mlHot waterabout 90 °C
Method
Pour 100 ml of hot water, about 90 °C, into a warm cup.
Dose 18 g into a double basket, level it, and tamp.
Put the cup under the portafilter and pull a double espresso, 36 g in 25 to 30 seconds, straight onto the water.
Shot0:28Serve it without stirring, so the crema stays on top.
Tips
- Pull the shot directly onto the water rather than pouring it in from a jug; a second pour breaks up the crema.
- Warm the cup first; a short drink loses its heat quickly.
About this drink
The long black is the Australian and New Zealand way of lengthening an espresso: hot water in the cup first, then a double shot pulled on top. Because the shot lands on the water rather than the other way round, the crema stays largely intact. It is usually shorter and stronger than an Americano.
