How to make a long black
A long black is a double shot of espresso poured over hot water. Putting the water in first keeps the golden crema on top, so it tastes rich and smooth. It is one of the most popular black coffees in Australia.
The quick recipe
For a small cup (230ml):
- Hot water: about 100ml in the cup first
- Espresso: a double shot, 18g in and 36g out, poured on top
- Shot time: 25 to 30 seconds
The long black calculator works out the water for your cup size.
Long black or Americano?
They use the same ingredients in a different order. A long black is water first, then the shots. An Americano is shots first, then water on top, which breaks up the crema. A long black is also usually a bit shorter and stronger.
Step by step
- Hot water first. Fill the cup with hot water from the machine or a kettle that has cooled for a minute.
- Pull the shot over the top. Pull a double shot straight onto the water. See how to pull an espresso shot.
- Serve straight away, with the crema intact.
How strong should it be?
For a small cup (230ml):
| Strength | Recipe |
|---|---|
| Mild | Single shot, 120ml hot water |
| Balanced | Double shot, 102ml hot water |
| Strong | Triple shot, 84ml hot water |
Good to know
- Water just off the boil. Boiling water can make it taste harsh.
- Black coffee shows off the beans. A long black is a great way to taste a new roast. Try one of Perth’s local roasters.