Introduction:Have you ever been confused about the difference between a Long Black and an Americano? These two classic espresso-based black coffees both start with an espresso shot, but differ significantly in brewing sequence, flavor profile, and cultural background. This article delves into the historical origins, traditional methods, and key differences between the two, helping you better understand the essence of black coffee and make the best choice based on your taste preferences.

Not long ago, a customer came to the café with a friend. As soon as they walked in, the customer said to the barista, "I’d like an iced Americano, but can you make it a Long Black?" The barista was momentarily stunned because the two are entirely different coffees. The customer was puzzled: "Don’t you even serve Long Black here?"

In fact, many people assume that the only difference between a Long Black and an Americano is the "order of pouring"—one is water then coffee, the other is coffee then water. But the truth is not so simple. These two black coffees not only have distinct brewing methods, but also differ greatly in origin, flavor, and cultural background. Next, we’ll fully break down this pair of often-confused "black coffee brothers."

Where do the Americano and Long Black each originate from?

Let’s start with the more familiar Americano. According to lore, during World War II, many American soldiers were stationed in Italy but couldn’t get used to the local, extremely strong espresso—they found it too bitter and overly concentrated. To make the coffee more palatable, they mimicked the American drip coffee method by adding a lot of hot water to dilute the espresso, thus creating the early version of the Americano. It’s said that this is also one of the reasons why American coffee is usually made by "extracting the espresso first, then adding water."

快进到20世纪70年代初，当时意大利浓缩咖啡机被引入澳大利亚和新西兰，掀起了一股新的咖啡文化浪潮。然而，当地人也不习惯直接饮用纯浓缩咖啡，他们更喜欢一种口感更浓郁的黑咖啡，以便能更好地欣赏咖啡油脂（crema）的香气。因此，当地咖啡师调整了浓缩咖啡与水的比例，创造出一种比美式咖啡更浓烈、但比浓缩咖啡更顺滑的黑咖啡——这就是长黑咖啡（Long Black），在中文里也有人称之为“长黑”或“澳黑”（澳大利亚黑咖啡）。

So, how are the Americano and Long Black each made?

Generally speaking, the standard way to make an Americano is to use a double shot of espresso (about 40g of coffee liquid), diluted with hot water at a ratio of 1:5 to 1:8. For example, in practice, a hot version typically uses a 200ml ceramic cup, extracting 40g of coffee liquid with 20g of coffee grounds in 26–33 seconds, then adding about 160ml of 80°C hot water, roughly in a 1:4 ratio. For an iced Americano, 90g of ice and 120g of water are added, followed by 40g of espresso, with a coffee-to-water ratio of about 1:4.5.

Many baristas don’t strictly adhere to the "coffee first or water first" order when making an Americano, but instead prioritize visual effect and operational efficiency—usually pouring the water first, then the espresso. However, as long as the ratio, water temperature, and grind are appropriate, a basically qualified Americano can be made regardless of the order.

But the Long Black is completely different—it not only has specific requirements for the brewing sequence, but also for preserving the coffee crema, controlling water temperature, and selecting the cup size.

How is a traditional Long Black made? What details should you pay attention to?

When making a Long Black, the first key point is:Always pour the hot water first, then add the espresso.This preserves the precious coffee crema on top of the espresso, allowing the drinker to enjoy its rich aroma right from the first sip. If you pour the espresso first and then add water, the crema can easily be disrupted, affecting both the overall flavor and visual appeal.

Additionally, a Long Black typically uses a smaller serving size, around 150–200ml, which helps enhance the overall intensity of the coffee. Then, pour the extracted double shot of espresso (about 40g of coffee liquid) into a cup that already contains 100–120ml of 70–80°C hot water, with the ratio controlled at roughly 1:3 to 1:4, resulting in a more balanced and layered coffee flavor.

Another key difference is: a Long Black is generally not offered in an iced version.Because this coffee emphasizes the expression of crema and aroma, lower temperatures or the addition of ice can cause the crema to dissipate quickly, losing its unique flavor characteristics.

In summary, a traditional Long Black uses about 40g of double espresso, poured into a cup pre-filled with 100–120ml of hot water, with the water temperature recommended to be around 70–80°C. It’s important to pour the espresso slowly from near the surface of the water to preserve the full crema, creating a black coffee that offers both visual and taste enjoyment.

Why is the Long Black less common in Taiwan or China?

Although the Long Black and Americano both stem from espresso culture, their levels of popularity differ greatly. It’s understood that the Long Black gradually took shape within the coffee cultures of Australia and New Zealand, and is estimated to have become a common menu item in local cafés by the 1980s, often listed alongside the Flat White.

However, in the Chinese or Taiwanese market, the development of the Long Black has been relatively low-key. In comparison, Starbucks’ 2015 launch of the "Flat White" (a localized version of the Flat White) quickly gained popularity, becoming a representative of premium coffee for many consumers and making the term "Flat White" widely known. But the Long Black, lacking similar promotional opportunities and with many cafés already offering traditional Americanos (with hot and cold options), is less frequently highlighted.

If you really want to try an iced black coffee experience similar to a Long Black, you might consider asking the barista to reduce the water when ordering an iced Americano, then drink it directly without a straw. This allows you to more directly experience the layers and aromas created by the fusion of the coffee crema and the underlying espresso, and is also a decent alternative.

The above content is compiled by CoffeeHunters, a coffee news website.