What is a Long Black?

A long black is a strong, no-nonsense coffee from Australia and New Zealand. It’s made by pouring a double shot of espresso over hot water (usually about 100–120 ml). This method preserves more of the crema and keeps the flavour punchy, stronger than an Americano, with more depth.

A Bit of Background

Although it has roots in Italy, the long black became iconic Down Under post-WWII. Baristas poured espresso into water to please Aussie and Kiwi customers who wanted a longer coffee without losing flavour, and voilà, the long black was born .

How to Make One

Start with ~100–120 ml of hot water in your cup, then pour a double espresso shot on top. Doing it this way keeps more crema intact and gives you a richer flavour. Fewer bubbles, more coffee presence, perfect in a 150–180 ml cup.

Ordering Tips

Ask for your espresso on top of the water, not the other way around, this is what keeps that thick crema and bright aroma. Aim for a smaller serve to avoid dilution; 150ml is ideal. If your barista pours the water over the espresso, you’re technically drinking an Americano instead.

In Plain English

A long black is a smarter, stronger Americano. Same ingredients, different method. By pouring espresso over water, you get a richer, crema-forward coffee that holds onto its character.