Australian Long Black Coffee
Long Black
A double espresso poured onto hot water, so the crema stays whole.
A long black is a double shot of espresso poured over hot water, a drink from Australia and New Zealand.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 120 mg in one serving (6 oz cup), a concentration of 67.8 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Espresso Machine + Hot Water Spout |
|---|---|
| Coffee-to-water ratio | 1 part espresso to about 3 parts water |
| Base & finished drink | 36g → 156g |
| Grind size | Fine Espresso |
| Water temperature | 198°F / 92°C |
| Target brew time | 25 seconds pour over hot base |
| Serving | 6 oz cup |
What you need
- 18 g freshly roasted coffee, ground fine for espresso
- 120 ml filtered water, hot but not boiling (about 92°C)
Required gear
- Espresso machine capable of 9 bar
- Burr grinder with fine adjustment
- Portafilter with a double basket
- Tamper
- Scale accurate to 0.1 g
- Hot water tap or kettle
- Warm cup of about 180 ml
Step-by-step protocol
- 0:00Warm a cup of about 180 ml and pour in 120 ml of hot water at about 92°C.
- 0:15Dose 18 g of ground coffee into the double basket and tamp flat and even.
- 0:35Pull the shot straight onto the water, 18 g of coffee into about 36 g, in 25 to 30 seconds, so the crema floats on top.
- 1:05Serve at once without stirring.
Troubleshooting
What it may be good for
The caffeine count
We list about 120 mg for a long black made with a double shot, a little more than the roughly 95 mg of a typical 8 oz cup of brewed coffee, in a smaller cup.
Pour it gently
Pull the shot straight onto the water, or pour it slowly from a small jug, so the crema floats on top rather than breaking up. Use water that is hot but not boiling, at about 92°C.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
- Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps.
A long black is a double shot of espresso poured over hot water, a drink from Australia and New Zealand. Pouring the espresso on top keeps the golden crema intact and gives a stronger, bolder cup than an Americano, with noticeable acidity and a slightly bitter edge.
Origin & Story
A long black looks simple: hot water in a cup, a double shot of espresso on top. But the order is the whole point. Pouring the espresso into the water, rather than the water onto the espresso, helps keep the crema intact, and the drink wears a thick golden cap that an Americano usually lacks.
It is a drink of Australia and New Zealand, where it is common on café menus. It uses less water than an Americano, typically 100 to 120 ml, so it is a stronger, more concentrated cup.
The difference between the two is easy to remember. In a long black the espresso goes onto the water. In an Americano, hot water is added to the espresso, usually in larger amounts, up to three or four parts water to one of coffee.
The cup is lively and bold: noticeable acidity, a bittersweet crema and a velvety mouthfeel. It is a good drink for tasting what an espresso blend or single origin has to say, because there is no milk to hide behind.
To make one, pour about 120 ml of hot water, at around 92°C, into a warm cup. Pull a double shot, 18 g of coffee into about 36 g, straight onto the water, and serve it without stirring.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 65/100 |
| Acidity | 50/100 |
| Bitterness | 45/100 |
| Body | 60/100 |
| Aroma | 90/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Australian Long Black Coffee?
One serving, 6 oz cup, contains approximately 120 mg of caffeine.
What temperature should I use for Australian Long Black Coffee?
Brew the base at 92°C (198°F). Where the milk is heated, 60–65°C is the target; past about 70°C it tastes scalded and loses its sweetness.
How long should Australian Long Black Coffee be extracted?
Timing: 25 seconds pour over hot base. Method: Espresso Machine + Hot Water Spout. Ratio: Double Espresso shot over 120ml hot water. Grind or leaf format: Fine Espresso.
Why does my Australian Long Black Coffee taste bitter?
In a milk drink, bitterness comes from the base (espresso pulled too long or tea steeped too long) or from scorched milk. Brew the base to the stated proportion, and if the milk is heated, stop at 60–65°C.
What is the difference between a long black and an Americano?
In a long black, espresso is poured onto hot water, which helps keep the crema intact, and less water is used. In an Americano, hot water is poured onto the espresso, usually in larger amounts.
Is a long black stronger than an Americano?
Usually yes. It uses a double shot with only about 100 to 120 ml of water, so it is more concentrated than an Americano, which is often diluted with up to three or four parts of water.
Who should avoid Australian Long Black Coffee?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Breville Bambino Plus Compact Espresso
In this recipe: Espresso machine capable of 9 bar
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