Welcome to the world of Long Black coffee, a beloved Antipodean brew that packs a punch! This Australian and New Zealand favorite is similar to an Americano but with a crucial twist in preparation that results in a bolder flavor and luxurious crema.
The Long Black originated in the 1970s when Italian immigrants brought espresso machines to Australia. Locals, accustomed to larger servings, adapted the espresso to their tastes. The key to a perfect Long Black lies in the order of preparation: hot water first, then espresso. This method preserves the crema, creating a more intense flavor profile than its American counterpart. For the best results, use freshly roasted, high-quality coffee beans with a medium to dark roast, ground just before brewing.
Why You’ll Love This Recipe
Discover why the Long Black is a coffee lover's dream:
- Intense flavor: The unique preparation method preserves the espresso's rich taste and aroma
- Beautiful crema: Enjoy a velvety layer of golden-brown foam on top
- Customizable strength: Easily adjust the water-to-espresso ratio to suit your preference
- Perfect for slow sipping: The larger volume allows you to savor your coffee longer
- Health benefits: Get your caffeine fix with minimal calories and no added sugars
Long Black Coffee
Equipment
- Espresso machine
- Coffee grinder
- Coffee cup
- Shot glass or espresso measure
Ingredients
- 4 oz (120 ml) hot water
- 2 shots (2 oz or 60 ml) espresso
Instructions
- Heat your coffee cup by filling it with hot water, then discard the water
- Pour 4 oz (120 ml) of fresh hot water (195-205°F or 90-96°C) into the cup
- Carefully extract 2 shots of espresso (about 2 oz or 60 ml) directly over the hot water
- Serve immediately and enjoy your Long Black coffee
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