What is a long black coffee?

Sometime around the late noughties (2000-2010), the flat white started to appear on coffee shop menus across the UK – having made its way over to us from Australia.

Melbourne, for many, is now the coffee capital of the world, and the latest Southern Hemisphere invention that seems to be popping up everywhere is “the long black”.

So, what is a long black and do we need to put it on our menus?

What is a long black coffee?

Much like the flat white, it’s exact origins of the long black are heavily contested – both Australia and New Zealand stake claim to the espresso variation.

But what is not contested, however, is how to make a long black.

A long black is always a double espresso, pulled over a few ounces of hot water. This dilutes the espresso, making it a less intense drink and many find it easier to drink than a straight espresso.

By filling the cup with hot water first, then pulling the espresso on top. The barista is able to preserve the crema on the espresso – and many perceive this to be a much more flavourful drink.

How is a long black different from an americano?

The americano is believed to have originated in Italy during World War II. American soldiers would order espressos and then dilute them with hot water to recreate the filter coffee that they were used to drinking back home.

When the Italians heard about this, they started referring to this diluted espresso as an American coffee, or americano.

Traditionally an americano would be made by pulling an espresso into your cup and topping up with hot water. At Ringtons, we have always favoured putting the water in first, in order to preserve that delicious crema – as it makes a nicer beverage.

The americano can be served with a small dash of milk, where the long black is intended to be served as described… black.

Many people will argue that the difference is this. Americano is putting the water on top of the espresso and the long black is espresso on top of the water. If you hear anyone debating this, let them argue amongst themselves, it doesn’t really matter.

Ringtons like to serve better drinks in every situation, and the more pleasant, palatable beverage is served by pulling the espresso on top of the water.

So, what is the difference between an americano and a long black coffee?

It’s going to be the coffee to water ratio.

If you see both the long black and the americano on the same menu, you’ll get more water in the americano – meaning ironically, the americano is the bigger, “longer” drink.

This makes the long black, in effect, a smaller stronger version of the americano.

Where a long black would typically be served as a 6-8oz (180-240ml approx.) beverage, while the americano is likely to be a 10-12oz (300ml to 360 ml approx.) beverage.

If they are offered in the same size – which will be rare – but could happen – It is likely that the americano will have a single shot of espresso, while the long black will have a double shot of espresso. This will mean the long black is still the “stronger” drink, as it has more coffee in the whole drink.

If you see one, try one!

That’s the only way to know whether you like it. If you don’t really drink espresso, but you want to try and experience the flavour notes that your farmer and roaster have worked hard to cultivate – the long black can be a great drink to try.

Should you be serving a long black?

Our official advice would be that there isn’t a huge rush just yet, but be mindful of your customers and customer base.

There was probably a similar conversation being had around 2008 with the flat white. First the trendier, third wave, almost hipster coffee bars offer one, then then just a few years later, the flat white is non-optional. It’s a must have on your coffee menu.

It may be the same thing for your long black, don’t rush to change your menus tomorrow, but if your customers keep asking – it might be worth a review.

What if someone asks for a long black and I don’t have it?

Since the long black is easy to make, it will be easy to satisfy a customer who asks for one.

You can simply make your americano with a little bit less water first. It might even be worth serving this customer in your flat white cup. I would encourage your barista’s to open a conversation with the customer to understand exactly what sort of beverage the customer wants.

Of course, if you would like some help with your cafe menu, Ringtons would love to help. Get in touch here. Or for more coffee knowledge, please browse the rest of our insights pages.