Long Black
Hot water first, espresso second — a clean, aromatic black coffee with more crema and less dilution than a typical Americano.
- Dose
- 18 g
- Yield
- 155–160 ml
- Time
- 6 min
- Vessel
- Ceramic cup, 180–220 ml
Ingredients
- 18 g freshly ground coffee
- 120 g filtered water
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Kettle
A long black is espresso poured over hot water. That order is the whole point: the crema lands on top intact instead of being broken up by the pour, so the drink smells stronger and tastes rounder than the same ingredients assembled the other way.
Steps
- Heat the filtered water to 90–95 °C.
- Preheat the serving cup, then add 120 g of hot water.
- Grind and dose 18 g of coffee into the portafilter.
- Distribute evenly and tamp level.
- Pull 36 g of espresso in approximately 25–30 seconds directly over the water.
- Serve without aggressive stirring.
Barista tip
Adding the water first helps preserve the crema and aromatic top layer. Start with 120 g of water and reduce it if you prefer a stronger cup.
Troubleshooting
The coffee tastes thin. Reduce the amount of water to 90–100 g.
The finish is harsh. Adjust the espresso grind rather than adding more water.
The crema disappears immediately. Pour the espresso more gently over the water.
Long black vs Americano
Same two ingredients, opposite order. An Americano is espresso with water added on top, which disperses the crema and gives a softer, longer drink. A long black keeps the crema and reads as more intense at the same strength — and is usually shorter.
