Long black

The long black is a way of preparing coffee common in Australia and New Zealand. It is made by pouring a double shot of espresso over hot water, producing a drink stronger than an Americano, with a more pronounced crema.

History

The long black appeared in Australia and New Zealand in the 1950s and 1960s, as espresso culture was spreading across both countries. The sources do not name a single inventor or an exact place of origin, so any story crediting a particular person or café should be treated with caution.

It resembles the Americano, but the order of the ingredients is reversed. In an Americano, hot water is poured into the espresso; in a long black, the espresso is poured over the water. Typically around 100 to 120 millilitres of water is used, though the amount is adjusted to personal taste.

Because it contains less water than an Americano, the long black tastes stronger. When properly brewed, both drinks keep their crema, though it tends to be more visible in the long black.

Culture

In Australia and New Zealand the long black is a standard item in cafés and coffee bars, ordered alongside the flat white, cappuccino or espresso. It offers a more intense cup while keeping the volume of a long drink.

Its place in everyday life is tied to the counter coffee culture, where baristas adjust the dose and water to each customer's preference. It is less common elsewhere, although cafés in other regions that follow the Australian and New Zealand style serve it.