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Hvad er en Long Black?
Written by Rasmus Kvistgaard JensenUpdated / Coffee / 5 minutes

What is a Long Black?

A long black is espresso poured over hot water, a short, intense black coffee that retains its crema and allows the character of the beans to shine through. This is how black coffee is traditionally served in Australia and New Zealand, and it has quietly become one of our favorite ways to taste a freshly roasted espresso, entirely without milk getting in the way.

In short, a long black is made by pouring a single or double espresso over 90–120 ml of hot water. The espresso goes in last, which preserves the crema and provides a richer and more aromatic cup than an Americano.

What is a long black?

A long black is one of the simplest espresso drinks there is, hot water first, espresso on top. That order is the whole point. When you pull the shot directly over the water, you keep the golden crema intact and lock in the aromas instead of washing them away.

It's a shorter and more concentrated drink than most people realize, closer to a "long" espresso than a large mug of filter coffee.

Espresso: 1–2 shots (18–20 g coffee)

Hot water: 90–120 ml (90–96 °C)

Order: Water first, espresso on top

Milk: None

Crema: Yes, preserved on top

How many ml is a long black? Usually around 120–150 ml in total, depending on the number of shots. It's intentionally small: a long black should taste strong and aromatic, not diluted.

Long black vs. americano

This is the question we get most often, so let's settle it. A long black and an americano use exactly the same two ingredients, espresso and hot water, but the method and result are different.

Method
Long Black: Espresso poured over water.
Americano: Water poured over espresso

Amount of water
Long Black: Less (shorter drink)
Americano: More (longer drink)

Crema
Long Black: Preserved
Americano: Often broken up

Taste
Long Black: Fuller, more aromatic
Americano: Milder, softer

Origin
Long Black: Australia / New Zealand
Americano: Italy / USA

Is a long black just a stronger americano? Not quite. The difference lies especially in the preparation. In a long black, the espresso is poured on top of the hot water, which preserves the crema better. This gives the coffee a more intense aroma and a fuller flavour. At the same time, a long black is typically served in a smaller cup than an americano. So cup for cup, it tastes more intense. If you love the taste of espresso but want something to enjoy at your leisure, the long black is the perfect middle ground.

What does a long black taste like?

Expect a full-bodied, clean black coffee with the crema still intact. Because there's no milk and relatively little water, you taste the beans honestly, the chocolate, nutty and caramel notes of a classic espresso roast come through clearly, with a lingering aroma from the fresh crema.

Is a long black the strongest coffee? It's strong in flavour and has a healthy caffeine hit from the espresso, but it isn't automatically "the strongest", a neat espresso or cortado is more concentrated per ml. The long black simply gives you that espresso intensity in a slightly longer, sippable format.

How to make a long black at home

Making a long black is refreshingly low-effort once your espresso is dialled in.

What you'll need:

  • 18–20 g freshly ground espresso beans
  • 90–120 ml hot water (90–96 °C)
  • Espresso machine (or a moka pot / AeroPress for a close cousin)
  • A cup or small mug

Steps:

  1. Pour the hot water into your cup first.
  2. Pull a single or double espresso.
  3. Extract the shot directly over the hot water.
  4. Don't stir, let the crema settle on top.

Pro tip: Freshness does the heavy lifting here. Since there's nowhere for a flat, stale shot to hide, use beans roasted recently, like our Campo das Vertentes, for a rich, smooth long black without bitterness.

Long black, short black and iced, quick variations

  • Short black: simply the Australian term for a straight single espresso, no added water.
  • Iced long black: pour the shot over cold water and ice for a crisp summer version.
  • Long black with a dash of milk: a small splash to soften the edge, while keeping it far lighter than a flat white.

A Copenhagen Coffee Lab perspective

We roast every batch in our own roastery in Copenhagen and ship coffee roasted within the last 10 days, and a long black is one of the most honest ways to taste that freshness. With no milk to lean on, it's just water, crema and the beans. 

Brew one at home with our espresso range.

FAQ

Does a long black have more caffeine than an Americano?

If both use the same number of shots, the caffeine content is largely the same; the difference lies in the amount of water and the method, not the caffeine.
Can I make a long black without an espresso machine?

Yes. A Moka pot or AeroPress will give you a concentrated shot that you can pour over hot water for a very similar result, though the crema will be lighter.
What's the best ratio for a long black?

A good starting point is approximately 1:2 to 1:3 espresso-to-water ratio. Adjust to taste, less water for more intensity, a little more if you want it milder.
Which beans work best for a long black?

A balanced espresso roast with chocolate or nutty notes shines through, as nothing is covered up. Look through our espresso beans and find one you like.

Is a long black the same as black filter coffee?

No, filter coffee is brewed slowly through a paper filter and tastes lighter and cleaner. A long black is espresso-based, shorter, and richer, with crema on top.

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