Long black coffee is a double shot of espresso poured over hot water, preserving the crema intact on top. It originated in Australia and New Zealand and is distinguished from an Americano by one key detail: the espresso goes in second, not first.
That single difference in pour order changes everything about the drink’s texture, appearance, and flavor.
What Is Long Black Coffee?
A long black is made by filling a cup with 60–90 ml (2–3 oz) of hot water, then pulling a ristretto or double espresso shot directly over it. The hot water sits underneath, while the espresso floats on top with its crema preserved.
The result is a concentrated but lower-intensity black coffee — stronger than a filter coffee, but longer and more approachable than a straight espresso shot.
Key facts:
- Volume: ~120–150 ml (4–5 oz)
- Espresso: 30–60 ml double shot (or double ristretto)
- Strength: Strong but less intense than a straight double
- Crema: Preserved (the defining characteristic)
- Origin: Australia and New Zealand, 1950s–60s
Long Black vs Americano: The Definitive Comparison
This is the most asked question about long black coffee — and the answer is more nuanced than most guides admit.
| Long Black | Americano | |
|---|---|---|
| Pour order | Water first, espresso second | Espresso first, water second |
| Crema | Preserved intact on top | Broken, dissolved into drink |
| Flavor | More intense, cleaner espresso character | Slightly milder, more diluted mouthfeel |
| Volume | ~120–150 ml (smaller) | ~150–240 ml (larger, more water) |
| Temperature | Slightly cooler (water pre-tempers cup) | Hotter (hot espresso into room-temp water) |
| Origin | Australia / New Zealand | Italy (caffè Americano) |
| Texture | Thicker, more syrupy body | Thinner, more watery body |
The verdict: Long black and Americano are made from the same two ingredients, but they taste noticeably different. The long black has a more concentrated, complex flavor because the crema is preserved — crema contains emulsified oils and CO₂ bubbles that give espresso its aroma and body. When you pour espresso into water (Americano style), that crema is destroyed instantly.
If you want a longer espresso drink that still tastes like espresso: long black. If you want a milder, larger coffee: Americano.
Long Black vs Short Black
A short black is simply a single or double espresso shot served straight — no water added. It’s the base for the long black.
| Short Black | Long Black | |
|---|---|---|
| Volume | 25–30 ml (single) or 50–60 ml (double) | ~120–150 ml |
| Intensity | Maximum | Strong but diluted |
| Crema | Present | Preserved |
| Milk | None | None |
How to Make Long Black Coffee at Home
Equipment: Espresso machine + grinder (or Moka pot as alternative)
Ingredients:
- 60–90 ml (2–3 oz) filtered hot water at 90–94°C (194–201°F)
- 18–20g ground espresso beans for a double shot
- No milk
Method:
- Heat your cup — Run hot water through your portafilter and into your serving cup to preheat it. This prevents the long black from cooling too fast.
- Pull your water first — Pour 60–90 ml of hot water (not boiling — 90–94°C) into the preheated cup. The lower temperature prevents bitterness when the espresso lands.
- Pull your double shot — Extract your double espresso (or double ristretto for a more intense version) directly over the hot water. The shot should take 25–30 seconds.
- Don’t stir — Let the crema sit undisturbed on top. This is the whole point.
- Serve immediately — Long black deteriorates quickly; the crema dissipates within 2–3 minutes.
Pro tip: Use a double ristretto instead of a regular double shot for a more concentrated, sweeter long black. A ristretto uses the same dose but only 15–20 ml of water (vs 30–40 ml for a double), extracting the sweetest, most aromatic portion of the shot.
Long Black Ratio and Proportions
The traditional ratio is roughly 1:2 to 1:3 espresso to water:
| Style | Espresso | Water | Total Volume |
|---|---|---|---|
| Shorter long black | 60 ml double | 60 ml | 120 ml |
| Standard long black | 60 ml double | 90 ml | 150 ml |
| Longer long black | 60 ml double | 120 ml | 180 ml |
More water = less intense but better for slower sipping. The “standard” in Australian cafés is typically 60 ml water + 60 ml double shot = 120 ml total.
Why Australia and New Zealand?
The long black emerged in Australia and New Zealand in the mid-20th century as espresso culture took hold. Unlike in Italy, where a quick straight espresso shot is the norm, Australians and New Zealanders preferred a longer, sit-down coffee experience — but without the milk of a flat white or cappuccino.
The long black became the answer: a black coffee with espresso quality and a longer drinking time. Today it’s the default “black espresso coffee” in any Australian café, where ordering a “black coffee” is understood to mean a long black, not a filter coffee.
Can You Make a Long Black Without an Espresso Machine?
The closest alternative is a Moka pot long black:
- Brew a strong double-strength Moka pot coffee
- Pre-heat your cup with hot water (then pour it out)
- Add 60 ml of hot water to the cup
- Pour the Moka pot coffee over the water immediately
Moka pot coffee isn’t true espresso (pressure is lower, about 1–2 bar vs 9 bar), so you won’t get the same crema. But the flavor profile is similar — strong, concentrated, black.
See our Moka Pot vs Espresso Machine guide for a detailed comparison.
Frequently Asked Questions
What is the difference between a long black and a short black? A short black is a plain espresso shot (25–60 ml). A long black adds hot water under the espresso shot, producing a 120–150 ml drink that’s longer but still preserves the espresso crema.
Is a long black the same as an Americano? No — they use the same ingredients but in reverse order. A long black pours espresso over water (crema preserved), while an Americano pours water over espresso (crema destroyed). The long black has a stronger, more concentrated flavor.
Is long black coffee stronger than an Americano? Yes, slightly. The long black uses less water (120–150 ml total) versus a typical Americano (150–240 ml), and the preserved crema adds to the perceived intensity. The espresso dose is usually the same.
Is long black coffee good for you? Like any black espresso drink, it has no added calories and contains the same antioxidants and caffeine as any double espresso. The water simply dilutes it to a more drinkable volume without changing the coffee’s nutritional profile.
Why is it called a long black? “Long” refers to the water extending the drink to a longer volume (vs a short black = straight espresso). “Black” means no milk. The naming is Australian coffee shorthand — part of the local lexicon alongside flat white, magic, and piccolo.
What coffee beans work best for a long black? Because there’s no milk to mask flavors, the long black showcases your beans fully. Medium-roast single origins with fruit or chocolate notes shine in a long black. Light roasts can work but may taste sour. Dark roasts tend to be bitter without milk’s softening effect.
Internal Links
- What Is a Ristretto? — use a double ristretto for a more intense long black
- Americano Recipe — the espresso-over-water alternative
- Espresso vs Americano — full comparison guide
- Moka Pot vs Espresso Machine — for making long black without an espresso machine
- Getting Started with Home Espresso — full beginner guide