Espresso
Long black
Like a smaller, stronger americano, with the crema still on top for the first sip.
- Crema ≈ 8 ml
- Double shot ≈ 32 ml
- Hot water, in first ≈ 120 ml
- About 160 ml
Hot water goes in the cup first and the double shot is pulled on top, so the crema stays put. Think of it as an americano built the other way round.
| Ratio | 1:3–1:4, espresso to water |
|---|---|
| Recipe | Double shot over 100–150 ml hot water |
| Milk | None |
| Serve in | 150–200 ml cup |
| Time | 25–30 s shot |
| How strong it tastes | Medium |
How to make it
- Pour 100 to 150 ml of hot water into a cup.
- Pull a double shot (18 g in, 36 g out) straight onto the water.
- Don’t stir it. The crema should sit on top.
Tip: If the cup won’t fit under your machine’s spouts, pull the shot into a small jug and pour it gently onto the water.
Common mistake: Water poured onto the shot breaks up the crema, and then you’ve made an americano. Water goes in first.
Variations
- Iced: water and ice first, shot on top
- Ristretto shots: a little sweeter
At a café
Any café in Australia or New Zealand will know what you mean. Elsewhere, ask for a short americano with the water in first.
Long black vs. americano: An americano adds the water after the shot, which breaks up the crema, and it’s usually a bigger, weaker drink. See the americano
You’ll need: Espresso machine, grinder, scale and kettle.