Long black

Long black is a style of coffee most commonly found in Australia, New Zealand, and Brazil. It is made by pouring a double-shot of espresso or ristretto over hot water.

History

The long black is believed to have been developed in Australia and New Zealand in the 1980s as an alternative to the American coffee styles that were prevalent at the time. The aim was to emphasize the espresso flavors, rather than the taste of the milk or water.

Preparation

A long black is typically made by pouring a double-shot of espresso or ristretto over hot water. The water is typically heated to between 195 and 205 degrees Fahrenheit, which is the optimal temperature for extracting the flavors from the coffee beans. The espresso shot is then poured into the hot water, which helps to preserve the crema (the thin layer of foam on top of the espresso shot). The ratio of water to coffee in a long black is usually 2:1, although this can vary depending on personal taste.

Variations

There are several variations of the long black. In some cases, the espresso shot is poured over cold water, which results in a drink with a different flavor profile. This is known as an iced long black. Another variation is the short black, which is made with less water and has a stronger, more concentrated flavor.

See also

• Espresso
• Ristretto
• American coffee
• Iced long black
• Short black

References

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