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Long Black - woodblock illustration

Long Black

Espresso-based126mg per serving (double shot)

Hot water with espresso poured on top - the Australian answer to the Americano. The key difference: adding espresso LAST preserves the crema on the surface. Slightly smaller and stronger than an Americano.

Ingredients

Hot water, espresso

Variations

Iced Long BlackLong MacchiatoShort Black

Origins of the Long Black

The long black is an Australian and New Zealand creation that developed alongside the Antipodean specialty coffee scene. While it appears similar to an Americano, the crucial difference in preparation creates a distinctly different drink. Australians and New Zealanders take their coffee seriously, and the long black reflects a preference for preserving espresso character rather than diluting it.

How It Is Made

A long black is made by filling a cup with hot water first, then pulling a double shot of espresso directly on top. This reverse order -- compared to an Americano where espresso goes in first -- preserves the crema layer, which floats intact on the surface. The water temperature matters: it should be around 70-80 degrees Celsius, not boiling, to avoid burning the crema. Standard volume is 150-200ml total.

Flavor Profile

The long black is bolder and more aromatic than an Americano because the intact crema delivers a concentrated burst of espresso flavor on the first sip. The body is fuller, the aroma more pronounced, and the flavor more complex. It retains the intensity and nuance of the espresso while the water extends the drink into something you can savor over time. Expect a rich, aromatic cup with a strong coffee finish.

Variations and Customization

  • Short black: straight espresso without water (doppio)
  • Long macchiato: long black with a dot of milk foam
  • Iced long black: espresso over ice water
  • Adjust water volume to control intensity

Best Coffee to Use

Since the long black highlights espresso quality, use the best beans you can find. Medium roast single origins with complex flavor profiles -- stone fruit, chocolate, citrus -- shine in this format. The preserved crema carries delicate aromatic compounds that lesser beans would not produce. Freshness is critical for good crema formation.

Did you know?

Ordering an Americano in Melbourne will earn you a polite correction -- Australians consider the long black a fundamentally different and superior drink because the preserved crema changes the entire experience.

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Frequently Asked Questions

What is a Long Black?▼
Hot water with espresso poured on top - the Australian answer to the Americano. The key difference: adding espresso LAST preserves the crema on the surface. Slightly smaller and stronger than an Americano.
What is the difference between a Long Black and a americano?▼
The key difference is in the milk ratio and preparation. A Long Black and a americano use the same espresso base but differ in how much milk is added and how it is textured. The result is a noticeably different taste, body, and drinking experience despite sharing the same coffee foundation.
How do you order a Long Black at a cafe?▼
Ask for a Long Black by name. Most specialty cafes and chains serve it. You can customize with milk alternatives (oat, almond, soy), extra shots for more caffeine, or decaf. If you prefer it sweetened, ask for a pump of vanilla or caramel syrup.
Can you make a Long Black at home?▼
Yes, but you need an espresso machine or a stovetop moka pot for the base. Pull a shot of espresso, then add the remaining ingredients as described in the recipe. A quality grinder matters more than an expensive machine.

Researched and compiled by CoffeeTrove. Last updated March 2026.