I'm from Melbourne. Nothing stopping you from ordering an iced long black. The only rules I have seen is that it should only be espresso and water mix at the correct ratios. With Australian summer heat it's always nice to pour over ice for a refreshing chilled coffee drink with lots of flavour 😊
Iced Long Black is basically the only drink I ever order in Brisbane. The only time I have an issue is when the cafe itself doesn't have ice for iced coffees in general (which is oddly semi-common in Brisbane winters, despite it never getting that cold here lol) I do find that a lot of non specialty places make what would be an iced americano based on this video though (fast food coffee, starbucks, etc), but specialty cafes always make drinks that have the correct ratio and feel like an iced long black as opposed to an iced americano.
nz barista here, the way that my cafe operates is that we would extract the espresso directly into the hot water, using a metal stand to get the cup as close to the portafilter as possible, so that there is a thick crema on top of the water.
Ahhh, music to my ears ! Please come to Western Australia and teach our baristas how to make a long black (hats off to the few who actually do a decent job though). 😎🇦🇺
Agreed, it's not optional. The shot has to be pulled into hot water. I don't know the science behind it, but I'd assume it's similar to the current trend of pulling shots over frozen spheres. The result is either a change or retention of flavor compounds.
As a Russian, we have crazy all-season flavours of creamy coffees, for example lavander раф (pronounced as rough), it's kinda like latte but creamier. Creamy and "milky" coffees are extremely popular here, so for someone like me (an average espresso and espresso-like enjoyer) to find even an okay americano is quite "rough" :)
@@2NDFLB-CLERK there are some crazy flavours that not even all Russians understand, but from what I heard, the lavender one is the strangest for non-russians
Seen a couple of comments about this already but I'll chuck my thoughts out anyway. Barista in New Zealand, here. I've worked in a cafe in the north and 2 in the south, and I like to visit different cafes all the time. What I've seen is that you get just 1 size of both drinks, Americano is a large drink, often served in the largest mug available. The long black is served in a tulip cup. I have been shown at the 3 different cafes that with an Americano, the shot goes in the bottom of the cup and then fill it up with hot water. The long black is served opposite to that, with the water going into the cup then pulling the shot on top. However, with an "at home" set up when you have more time to be making each individual drink, makes sense to pull the shot into an espresso cup and then add it to the water gently. I think a lot of the cafe work I've done has been a case of just making the drinks as fast as possible while still maintaining a high quality. My go to (because my body can't digest milk) is an Americano with a caramel shot, normally. But sometimes I'll skip the flavour shot and drink it black. Recently, when a sweet craving hits, Americano with chocolate. (Basically a mocha without the milk)
The reason I don't put water after the espresso with americanos, is that a lot of machines came with a hot water tap that pours water quite violently into the cup. I don't mind wiping up water splashing out of an empty cup, but cleaning coffee stains all over my workspace is annoying at best. Also, please use your hot water tap instead of a kettle, cycling the water is good for your boiler, and you won't get chalky flavors if your boiler is frequently filled with new water. Don't let minerals precipitate and cause limescale!
The way I see americano served more and more often is with an espresso in a larger cup and a little jug of hot water on the side. That way you can add as much or as little as you'd like.
Can you make an episode about caffeine free coffee? I've been watching your videos forever but had to change my meds a while ago, and now I can't have caffeine anymore. I'd love an episode where you explain how caffein free coffee is made and how it could affect the flavor 😊
Isn't there an investigation or something in the US for if decaf is actually good for you? I mean i don't care but I thought I saw something about it recently
I'd never heard of a Long Black, but I guess that's what I've been ordering (here in the US). I always ask for an Americano in their smallest cup, 'with room', and then never add cream. So maybe halfway between straight espresso and a normal Americano.
I worked in a chain coffee place and I 100% never heard of americano being water first. The long black was a wild and new thing to hear about specifically because it was water first
I never heard of the Long Black, before watching this video. Thank you for introducing me to it. My usual, every day, pre-work coffee is closer to the Long Black. But, I always just called it a strong Americano. I do a quad shot, into a metal mug (I think it holds 10 ounces,) then add a few dashes of bitters, and fill the mug the rest of the way with cool water.
When you ask for an Americano in Spain, they put the expresso first and use the same machine to fill the cup up with water. I have never had a coffee place serve me an Americano like you prepare it. Not even specialty shops.
... WHY DID I NOT THINK OF THIS :rofl: when im making americano... i used the steam pipe to dispense the hot water :facepalm: you can already guess that i have been having problems with this one hahaha
They do that for convenience. It makes little difference in taste. If you add espresso to water, you at least are taking the care to try to let the crema sit on top which looks nice. Adding water from the machine is kind of a “meh, Americano” approach
Aussie Barista here, at our cafe we do Long Blacks but you can get them regular size (double shot), a large (a triple shot) and Iced which follows same shot ratio to the size chosen. We always offer milk and any extras if desired. I did have some Canadians come in the other day asking for an americano and because we dont have it on our menu and havent been taught about it, this video is extremely helpful so next time i get someone asking i can actually make it for them knowing i know what im doing, cause i was very nervous to ask them and explain to them how we do 'our version' so i gave them a long black hoping for the best. lesson learned :) thank you
I really love to see baristas or anyone really in the food and drink industry willing to learn! I'm from Germany and we're not known to have the best customer service so if I were to order something at a café that's not on their menu, there's a 99% chance they'd straight up decline and give me a weird look even. I would appreciate it so much to either be asked about the beverage I'm ordering or to notice that the barista took the time to learn about it by the time I came around again.
We spent 2.5 weeks in Italy and after several days I definitely was craving my American coffee! I think it had to do with the volume of coffee. A cappuccino doesn’t last as long as a couple cups I get from my French press! I actually really enjoyed the coffee in New Zealand a lot! The flat whites were amazing each day!
Another really well done presentation Morgan - thank you. You do a superb job explaining the basics of your craft, let alone some of the more complicated issues. The key reason I pull my shots directly into the hot water is that all of the shot pours in, with none of the essential oils, crema and other trace elements left behind (in a separate vessel). Personal preference is all that is, but I 'grimace' when I see those glistening, chestnut-colored flavorful ingredients left behind in your stainless cups.
Always love your content Morgan!! as an Australian, a barista and avid drinker of long blacks, i cant say i have ever had or ever made the long black you made. it is always made the Americano way, im now going to run off and try it your way :D
I have to agree, in Australia a long black is just an Americano without milk. It just displaced the commercial drip filter coffee option (American machines) as everywhere switched to making espresso instead. And U have to say, it's not better than drip filter, especially if you want a larger size, it just gets watered down more.
As others have mentioned, you are generally welcome to customise coffee here in Australia as much as you like also. Particularly the Iced long black is a staple of our hot summer it’s standard recipe is: In a standard sized frappe type cup, fill to the absolute top with ice, add cold water leaving just enough room for a double shot of espresso to float on top. This keeps the dilution to a minimum, and still gets you the crema on top
As an Aussie who lived overseas for years I got good at explaining a long black to barristas "a short, double shot Americano" would usually get me there or "a strong Americano with half the usual water" very occasionally someone would respond "You mean a long black?" and my day would be made. 😊 I noticed there is a subtle difference between Australia and New Zealand though. In Australia you will almost never see the word "Americano" on a café menu but if you order a large long black that's basically what you get. Whereas in NZ a long black is one size only, the bigger one is called an Americano.
Yeah, here in New Zealand if you ask for a long black and the person behind the counter asks "what size?" then that's a sign that you should run away 😂
Thank you for this explanation. As an Aussie I am used to drinking Long Blacks at cafés and, having also heard the WW2 story about the Americano, I thought they might be the same drink. Good to learn that my Melbournian Barista brothers and sisters have got the real thing down to a fine art and… well, let's leave it at that in accordance with Morgan's instructions at the beginning of the video, eh? 😁😁
My wife and I were recently in China, where third wave coffee is definitely surging in popularity. My wife ordered americano’s, which were on every cafe menu, and we now realize that she received Long Blacks. She would ask for more hot water, and got quizzical stares every time. I guess the proximity of Australia to China has influenced the coffee culture. It was nice being able to get good quality coffee in China, which was not the case when I was last there in the mid-nineties! Thanks for the informative video…. I never really knew what a Long Black is…. Not a common item here in Canada.
i live in aus at the moment, was born in nz. at my work our way of making an americano is espresso then hot water and the long black the opposite way around. ive had to explain the difference to a few of my coworkers as they dont realise theres a stronger taste with the long black due to the crema. iced long blacks are a summer favourite so you can ice both types. long blacks are very VERY common probably the second most i get daily. i prefer espresso with milk, thats just my way of having coffee
TIL I prefer a long black to an americano. For the last 15 years I’ve been asking coffee shops to make “an americano but with like 6 oz. of water and pour the espresso gently over the water please.” 😂 I never knew, I just knew that I liked them more concentrated and with the crema on top.
The fact that you felt the need to ask for people being cordial in the discussion of two drinks of espresso and water, tells you everything you need to know about the Internet. 😌
i've worked as a barista in germany for 7 years: in every place of the three that i worked at water went in first like (anecdotally) in a long black. apart from starbucks an americano in germany (and as far as i can tell in france and italy as well) is a smaller beverage, the way you made your long black. some places make things fancy by serving you an espresso shot in a cappuccino cup and hot water in a little carafe so you can mix your drink at the table.
NZ barista here. At my place of work we don't actually make a distinction between Americano and Long Black; they're both espresso with water poured onto it. I suppose our small size would closest approximate the proposed style guide in this video but frankly only about one in one hundred customers actually know what kind of coffee they've ordered and how it's different to the others.
Hungarian here (working in Austria). Long black here comes usually as it is from the machine. It automatically brews the coffee with more water but I also put one shot of extra hot water in it, or when the guests require then I give and extra shot in a different cup.
@@definiteIynotkenji I would think Lungo also. Like a 1:3 to 1:5 ratio that one would do with a lighter roast bean. To be honest, I prefer this over a long black that is a bit a too watery in relation to the espresso flavor around it. If I want a longer coffee, then a drip definitely would have better aroma for me. I have to keep doing some long black for the wife though 😊
@@jean-michellae9041 this is just me but for a high water ratio coffee nothing really beats a pour over. My wife prefers the coffee from her Nespresso :(
Also consider the different style of shots that people use for theee drinks! Australian cafes usually dose triple shots, pull a split espresso or even ristretto in the cup, while double shots are more common in the US. This is the most common reason a cafe will only put one of these drinks in their menu. The best I've seen is a skilled barista dialing the shot on-the-fly when I asked for a long black in a cafe where they serve americano. But please don't ask your barista this unless you know them well and they don't mind. Also, don't complain, you asked for it...
In Austria, we have the "Verlängerter" ("elongated"), which is more or less the same as the Americano, usually served in a fairly large cup. It's probably a matter of people in different places having the same idea. Originally, it was probably made with mokka, not espresso, but nowadays espresso is the standard here.
A recent trip to Barcelona changed my view of coffee. I had always been a fan, but the people of Spain are dead serious about it. In Spain everything starts with espresso. Every restaurant I visited had an espresso machine. I made it home and immediately invested in a moka pot and now have developed "gently brewed" espresso (no sputtering overheated moka at my house!) Finding your channel has been a pure pleasure. I'm more interested in coffee than ever and you've got all the details.
Iced Americano (decaf) was always my go-to “green mermaid” order back when I was newish to coffee. The reason? I was cheap. Iced Americano with mocha syrup was at least a dollar cheaper than an iced latte, and all I had to do was walk over to the cream pitcher and top it up. That trick doesn’t really work hot, only iced, but I thought the results were tasty. These days… my order is still often the decaf iced americano. Only, I drink it black and unsweetened.
At my café, in France, we serve the espresso in a large cup and the hot water in a small pitcher so the customer can adjust the amont of water in their drink. Nice studio by the way 😊
An Ozzie here and my order for a long black is 3/4 and I top it with cold sparking/mineral water. this gives it a sparkly mouth feel and also takes the just-boiled water edge so you can drink straighaway
Some other fun facts. I lived in both Singapore and Korea for years. In Singapore because of more Aussie influence I suppose, the proper coffee shops typically have long blacks, flat whites, etc in the menu (ignoring Singapore style coffee which is a diff thing). In Korea, Americano is king - anecdotally I noticed that the default drink for adults in korea is an Americano or iced Americano.
I vacationed for a month in Australia and had long blacks that were very strong. When I got back to Canada the drip coffee no longer satisfied, it was just hot water with brown colourering, no flavour. I searched for something like the long black. I finally found it with the Moka pot.
Former Aussie barista here. In my cafe you can get an iced long black or a large long black (3 shots) in a 12oz cup. However, unless you ask for it, you'll get a standard (or regular) sized drink with 2 shots of espresso.
When I was in Paris and asked for a Long, they served me an Espresso in a regular cup and a pot of hot water. So I pour in the hot water myself to my liking and to add more hot water in as I drink, watering it down. This makes kind of sense, as I am extending my coffee drinking time a bit longer than usual. Truthfully, if the water already poured in ahead of time, I don't think I could even tell the difference between an Americano or a Long Black.
When you said to float the coffee over the water, it made me think of my old bartending days. It got me thinking about what would happen if you poured the hot water over the back of a spoon to heat it up, and then pour the espresso immediately over it; how it might effect the crema on a long black.
Probably not the first person to say this, but here in New Zealand an Americano is always espresso first then water. In theory a long black is always small (smaller, in fact, than yours looked to be) but some places will offer different sizes of long black - if you wind up in such a place, run, it's a sure fire sign that they don't care about making coffee well - but one thing it never is, is short, as a short black is just an espresso. We also have long macchiatos, which instead of being foam spooned over espresso is foam spooned over a long black, they're absolutely delicious.
Oh, and one more thing, as others have said, you absolutely can get an iced long black here, though it won't usually be listed on the menu. Another cold coffee that's usually not on the menu, but most any place will happily do for you, is a summer flat white, which is basically an iced latte. Oh, and an "iced coffee" here comes with whipped cream and ice cream.
I've ordered an americano three times. Once was at a movie theater, and I think they just watered down some Keurig coffee. It was bad. But I had one at a coffee shop, and it tasted just as watery. The third was at Dutch Bros (they didn't serve black coffee normally, so I ordered a double espresso with water.) It was fine. I'm interested to try the long black. At home, I use an aeropress or moka pot and add a little water.
I'm likewise with the Aeropress. If I want more than the Aeropress will make natively but I want a cleaner cup than my French presses will make (i.e. I'm not putting cream in, or have a lighter roast, etc.), I go 20g drip-or-slightly-finer grind, 216g water in the 'Press, 2:30, press, then add 144g hot water; this yields about 350g of beverage, which is just about right for my "16oz" mugs... You could probably simulate a Long Black by pressing a James Hoffman fake espresso into (eyeballs the math) 110-120g hot water? (for those as don't grok that, 18g not-quite-espresso-grind, inverted or pressure cap, 90g water, stir _aggressively_, 1:30 steep, press - basically simulates what the Italians would call a "lungo" - 5:1 water to coffee)
The way we made our americanos is 12oz, hot water The espresso content is 2 portafilters with 27 grams each, pulled to ristretto Our espresso was a nice custom blend that had richvchocolate and citrus notes Truly one of the best things to look forward to in Chicago, but ill always prefer my cortado over anything i can get anywhere
Thanks Morgan! Very informative!! As a proud Aussie, my morning go-to at home is a long black. I'm not great at steaming milk, so when I'm out I'll spoil myself and get a magic 🙂.
Here in recent day Italy the americano started out as a way to mimic drip coffee with an espresso machine, usually it is a single shot (7 to 10 grams in) diluted to the volume of a standard cappuccino mug. So something more similar to the long black you brewed, a bit stronger even
Going to cafes in the south island of New Zealand, it is quite common/usual to be served a long black in a cup around 1/2 to 3/4 full of just espresso, then get a small stainless jug with the hot water to add to your taste. This seems the best way to my partner who will always drinks long blacks.
Thanks for the lesson on a Long Black. I find that my tastes seem to change from time to time. I started out making Americanos when I first got an espresso machine. Over time I have come to prefer either a Flat White, or a Latte. Usually a double. If I want a black coffee I will usually just make a pour over. I will however give a Long Black a try. Thanks Morgan.
My partner was a barista in Aotearoa (NZ) a few decades back and the way they built the Long Back in the cafe she worked in was to pull the espresso into the mug then provide the hot water in a small jug on the side.
I spent a couple of months in Australia 24 years ago, and greatly enjoyed having long blacks during my time there. When I returned to the US, I never managed to find anywhere that knew what they were, and eventually gave up on it. It’s interesting to learn that lots of places in the US seem to serve them now.
As a Canadian in the UK i thought my only cafe quest was finding something similar to a London fog. Now my quest is ordering ammericanos and seeing if they do espresso or water first.
@@KellyS_77 I've asked for that and they just don't understand, putting a tea bag in steamed milk is beyond them. The closest I've gotten was "I can give you earl grey tea with some steamed milk on the side".
Brit here - everywhere here seems to make Americano as espresso into hot water. Only variation seems to be that some baristas judge the amount of hot water right first time, others put in most of the hot water and top up to required size after adding the espresso.
My wife is from Spain so I spend quite a lot of time there. In Spain an Americano is typically just an espresso where you put a lot more water though the puck,. They have typically 4 buttons on the espresso machine. Single short, double short, single long, or double long. For an americano you make a double dose and then press double long to get a pretty big drink. Drip coffee doesn't exist there more or less.
I really really wish there was a combination of both, where the ratio remains the same as the long black but the total volume comes out to be 1 Litre or 32 oz.
@@hannahbd9 Espresso is supposed to have a bit less caffeine than Drip, but .. at the Long Black ratio for a liter of finished beverage, you'd still be looking at about 6 double shots of Espresso. THAT, is too much for me. Almost 100g of beans would go into that. Normally, I'd use 60g of beans to 1 liter of water, for drip coffee.
I guess my question would be: "why would you ruin a perfectly good shot of espresso by adding water?" When I'm making a "6 [demitasse] cup" Moka pot brew, I'll definitely add roughly the equivalent of a shot (30-35 ml) of water, since it's such a large amount of a rather astringent brew that I find it more pleasant that way. But espresso? Nah.
If I have a fancy bag of beans, I'll generally make a long black at first and take some time to enjoy it. But day-to-day I make Americanoes - I just need a big cup of hot bean-juice mostly. I still always pour the shot after the water though - it just looks better for absolutely zero extra effort.
I order Americanos a lot when I go to a coffee shop and add a splash of half and half. I have never heard of a long black before so I will give them a try. I like variety but the next time I walk into a coffee shop I'm tempted to order a Long Black Americano just to see what I get.. 🙂 Thanks for the video.
another kiwi barista here fro the heyday of nfs coffee renaissance in the late 80's early 90s. we served long blacks straight double shots into the coffee cup then a small mini jug of hot water on the side, the customer could pour in the water they wanted, some would just double the liquid amount some would fill the cup. all on each persons taste, this was the early 90s so guessing the process has elevated to this pouring onto water in the cup haha .
I absolutely love the fact that there is a spectrum to liking/loving something, in this case coffee. On one side you have the "I love it so much I'll gatekeep it" where if you do one teeny tiny thing wrong when making the coffee they get upset and combative over it. Then on the other side, you have the "I love it so much I want to share it with the world" where if you do the same teeny tiny thing wrong they are like "omg that's so amazing, how did it taste?? you must tell me every single detail". Both sides love coffee equally but take their love down completely different paths. I am of the latter and love to experiment, I'm currently drinking iced coffee made from the grounds of a Nespresso pod that was transferred to a Keurig reusable pod, added milk, some toasted marshmallow syrup and 3 ice cubes. I give it a 7/10 lol.
I naturally make a long black, and like you about 125 grams of water, but never knew the official name. I always call it a microcana. I also like to add a bit of half and half to it which makes it really creamy. Also, sometimes I make a lungo espresso with 19-20 grams in and 60 out and then add 150-175 grams of water just to make a bigger drink.
We used to make a 1:1 ratio espresso and water and call it a cut double. Served the same purpose as a picollo latte to a latte. Fits right in with your analogy. Being an Aussie I probably fed into the Americano is espresso then water argument, but your analysis is better, its more about how they function for the drinker rather than exsctly how they're built.
Anecdotally- I’d heard that another differentiation between the two was that the long black typically used “ristretto” shots. Had you heard about that?
As an Aussie from Canberra, I thought they were pretty much the same thing. I think Aus coffee is a bit more straightforward, less leaning towards toppings and syrups etc. If you order a long black, you don't get questions. Ditto for latte and ... well really everything. I think perhaps we just like to know exactly what's in our coffees. Italian and Greek cafe culture had a huge impact on Aus. You get more US style coffee at the big chains, but they don't do very well here. I've spent some time in Canada and a little time in the US, and remember not liking the coffee. I'm not sure what proportion were drip, but they certainly tasted different! There must be differences other than drink names/ratios.
I would think you'd want to put the espresso in first with an Americano. The point is to homogenize the drink, the way a drip coffee would, and that's generally best achieved by mixing the hot water into the "hot water plus other stuff" phase. Otherwise you can get what is essentially a turbidity flow--the espresso can separate due to differences in temperature and density. By adding the hot water to the espresso you generate FAR more turbidity, reducing that possibility. In contrast, a Long Black WANTS that separation, so you put the espresso in second. Probably doesn't matter 99.99% of the time--we had a hell of a time in my Sedimentology class generating turbidity flows, because they're actually fairly tricky to generate--but it's one reason why I can see specifying the order of operations.
I just wanted to drop a thank you here, cause I have learned so much from this channel on how to make and enjoy coffee at home. My hobby of good coffee making has made my expectations so high it is hard to go out for it now hahaha which isnt a bad thing
I heard that an Americano is espresso on the bottom and the water and while you add the water it mixes the espresso more and the flavour is more consistent
Thank you for explaining this. I thought these drink is interchangeable (pardon my ignorance). No wonder all this while I think the cafe is not consistent, apparently I ordered wrongly. Thus, it come to light that I enjoy long black more than americano😂
Interesting, my main go to coffee is a double espresso and let the water run a little longer so at the end the drink is about the size of a cortado, still has a great creme on it then.
when traveling and visiting a new cafe, ordering a long black is my benchmark for it’s going to be a good experience. if they don’t know what it is i adjust my expectations 😅
4:50 I love the fact that you pour your water into the empty glass in concentric circles, small but still circles! I guess that´s habitual!! 😀 Otherwise - informative, clear and concise as usual! Congrats on the new studio space!! 😊
A few recommendations (take'em or ignore them): Personalize your space, warmer lighting, more diffuse so you're not casting shadows. Congrats on the new space!
I really thought a long black was something like a Lungo. So basically a bit coarser than an espresso to get more water through in the same amount of time.
There seems to be a silent community of those who have invented the Long Black separately. A few years ago I used to ask for 'an espresso with hot water - but not as much as an Americano.' Which sounds like the Long Black though I didn't know the term.
I like a luke warm Americano. So delicious. The people that knew me at my coffee place would give me a hot Americano and a cup of ice separate so I could titrate. Not particularly elegant but I enjoyed it.
I'm not here to watch the video. I'm just here to tap the 0 key over and over, playing that first moment on a loop forever. That is simply a perfect intro. Meme-worthy, even. In fact, it's now a gif saved on my hard drive for reaction and meme purposes. (And obviously I _am_ here to watch the video but still...)
Can you please make a video about caffea liberica. This variety has a special place in my heart since it was the variety of coffee being farmed from my mom’s and my wife’s province back in the Philippines.
I have been drinking espresso drinks for over 50 years and have never heard of a Long Black but now I come to learn that the drink I have been teaching baristas to make for me is called a Long Black, not 'an espresso with a shot of water.' 😄
I'm from Melbourne. Nothing stopping you from ordering an iced long black. The only rules I have seen is that it should only be espresso and water mix at the correct ratios. With Australian summer heat it's always nice to pour over ice for a refreshing chilled coffee drink with lots of flavour 😊
I have ordered that for sure when I was working in Sydney over Christmas
American here, i made an iced long black...every. single. morning haha.
i also eat vegemite and toast almost every morning as well
As an American in Melbourne, it's also important to note that an "iced coffee" might not just be coffee with ice. It may come with ice cream!
Iced Long Black is basically the only drink I ever order in Brisbane. The only time I have an issue is when the cafe itself doesn't have ice for iced coffees in general (which is oddly semi-common in Brisbane winters, despite it never getting that cold here lol)
I do find that a lot of non specialty places make what would be an iced americano based on this video though (fast food coffee, starbucks, etc), but specialty cafes always make drinks that have the correct ratio and feel like an iced long black as opposed to an iced americano.
@@CraigSavage If you just want espresso, ice and milk, you want to order an iced latte
nz barista here, the way that my cafe operates is that we would extract the espresso directly into the hot water, using a metal stand to get the cup as close to the portafilter as possible, so that there is a thick crema on top of the water.
Ahhh, music to my ears ! Please come to Western Australia and teach our baristas how to make a long black (hats off to the few who actually do a decent job though). 😎🇦🇺
Agreed, it's not optional. The shot has to be pulled into hot water. I don't know the science behind it, but I'd assume it's similar to the current trend of pulling shots over frozen spheres. The result is either a change or retention of flavor compounds.
Exactly how I make mine too (Australia)
Bless your sweet soul!! NZ baristas are the best (that's why they're found all over Melbourne)
Espresso with water > water with espresso
Either of those > Nescafe
@@DavidOakesMusictruly and unequivocally
As a Russian, we have crazy all-season flavours of creamy coffees, for example lavander раф (pronounced as rough), it's kinda like latte but creamier. Creamy and "milky" coffees are extremely popular here, so for someone like me (an average espresso and espresso-like enjoyer) to find even an okay americano is quite "rough" :)
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Crazy?
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@@2NDFLB-CLERK there are some crazy flavours that not even all Russians understand, but from what I heard, the lavender one is the strangest for non-russians
@@the_Valinor_tourist ▪️
2ND FLOOR BASEMENT ?
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лавандовый раф на банановом безлактозном молоке, экстра горячее, 5 сахаров. А где кофе здесь?
@@jemyourday ▪️
crazy?
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Seen a couple of comments about this already but I'll chuck my thoughts out anyway.
Barista in New Zealand, here. I've worked in a cafe in the north and 2 in the south, and I like to visit different cafes all the time. What I've seen is that you get just 1 size of both drinks, Americano is a large drink, often served in the largest mug available. The long black is served in a tulip cup. I have been shown at the 3 different cafes that with an Americano, the shot goes in the bottom of the cup and then fill it up with hot water. The long black is served opposite to that, with the water going into the cup then pulling the shot on top.
However, with an "at home" set up when you have more time to be making each individual drink, makes sense to pull the shot into an espresso cup and then add it to the water gently. I think a lot of the cafe work I've done has been a case of just making the drinks as fast as possible while still maintaining a high quality.
My go to (because my body can't digest milk) is an Americano with a caramel shot, normally. But sometimes I'll skip the flavour shot and drink it black. Recently, when a sweet craving hits, Americano with chocolate. (Basically a mocha without the milk)
The reason I don't put water after the espresso with americanos, is that a lot of machines came with a hot water tap that pours water quite violently into the cup.
I don't mind wiping up water splashing out of an empty cup, but cleaning coffee stains all over my workspace is annoying at best.
Also, please use your hot water tap instead of a kettle, cycling the water is good for your boiler, and you won't get chalky flavors if your boiler is frequently filled with new water. Don't let minerals precipitate and cause limescale!
The way I see americano served more and more often is with an espresso in a larger cup and a little jug of hot water on the side. That way you can add as much or as little as you'd like.
I've only seen this being done in Norway so it could be a regional thing as its not the standard way it would be served in the UK
I've never seen this served this way, and I wish this would catch on in my country.
That's how long blacks are also served in many cafes in New Zealand.
Can you make an episode about caffeine free coffee? I've been watching your videos forever but had to change my meds a while ago, and now I can't have caffeine anymore. I'd love an episode where you explain how caffein free coffee is made and how it could affect the flavor 😊
James Hoffmann has a really good video about this topic
Decaf coffee drinkers are the truest coffee aficionados, looking entirely for flavor instead of both drugs and flavor.
@@Edwardbear150 thank you, I'll look into it 🥰
Isn't there an investigation or something in the US for if decaf is actually good for you? I mean i don't care but I thought I saw something about it recently
There's no such thing as caffeine free coffee. There's decaf, but that still has a bit of caffeine in it.
I'd never heard of a Long Black, but I guess that's what I've been ordering (here in the US). I always ask for an Americano in their smallest cup, 'with room', and then never add cream. So maybe halfway between straight espresso and a normal Americano.
That sounds like it ends up with a ratio like a moka pot (which is a ratio I like for myself, too).
😄 We have a long black with cream here in Oz. Someone called it a New Yorker. Probably made up.
I order the same thing and call it a “halficano.” 😀
I worked in a chain coffee place and I 100% never heard of americano being water first. The long black was a wild and new thing to hear about specifically because it was water first
how different can it be really
I never heard of the Long Black, before watching this video. Thank you for introducing me to it.
My usual, every day, pre-work coffee is closer to the Long Black. But, I always just called it a strong Americano.
I do a quad shot, into a metal mug (I think it holds 10 ounces,) then add a few dashes of bitters, and fill the mug the rest of the way with cool water.
yeah, it's really just a regional term difference and preference for smaller sizes...but you're fine calling it the way you do
I appreciate your respect for NZ and Aus coffee culture. I am a flat white girlie myself
When you ask for an Americano in Spain, they put the expresso first and use the same machine to fill the cup up with water. I have never had a coffee place serve me an Americano like you prepare it. Not even specialty shops.
... WHY DID I NOT THINK OF THIS :rofl: when im making americano... i used the steam pipe to dispense the hot water :facepalm: you can already guess that i have been having problems with this one hahaha
If you are going to call it by the wrong thing, you might as well say it's Nespresso.
ive worked at 3 cafes in the UK and all advise to put the hot water in first - to stop from ruining the espresso shot
They do that for convenience. It makes little difference in taste. If you add espresso to water, you at least are taking the care to try to let the crema sit on top which looks nice. Adding water from the machine is kind of a “meh, Americano” approach
Oh no no no no it gotta be extremely over extracted unless they use a completely different grinder and recipe
Aussie Barista here, at our cafe we do Long Blacks but you can get them regular size (double shot), a large (a triple shot) and Iced which follows same shot ratio to the size chosen. We always offer milk and any extras if desired. I did have some Canadians come in the other day asking for an americano and because we dont have it on our menu and havent been taught about it, this video is extremely helpful so next time i get someone asking i can actually make it for them knowing i know what im doing, cause i was very nervous to ask them and explain to them how we do 'our version' so i gave them a long black hoping for the best. lesson learned :) thank you
I really love to see baristas or anyone really in the food and drink industry willing to learn! I'm from Germany and we're not known to have the best customer service so if I were to order something at a café that's not on their menu, there's a 99% chance they'd straight up decline and give me a weird look even. I would appreciate it so much to either be asked about the beverage I'm ordering or to notice that the barista took the time to learn about it by the time I came around again.
Congrats on the new studio space Morgan,thanks for the video
We spent 2.5 weeks in Italy and after several days I definitely was craving my American coffee! I think it had to do with the volume of coffee. A cappuccino doesn’t last as long as a couple cups I get from my French press! I actually really enjoyed the coffee in New Zealand a lot! The flat whites were amazing each day!
Another really well done presentation Morgan - thank you. You do a superb job explaining the basics of your craft, let alone some of the more complicated issues. The key reason I pull my shots directly into the hot water is that all of the shot pours in, with none of the essential oils, crema and other trace elements left behind (in a separate vessel). Personal preference is all that is, but I 'grimace' when I see those glistening, chestnut-colored flavorful ingredients left behind in your stainless cups.
Always love your content Morgan!! as an Australian, a barista and avid drinker of long blacks, i cant say i have ever had or ever made the long black you made. it is always made the Americano way, im now going to run off and try it your way :D
I have to agree, in Australia a long black is just an Americano without milk. It just displaced the commercial drip filter coffee option (American machines) as everywhere switched to making espresso instead. And U have to say, it's not better than drip filter, especially if you want a larger size, it just gets watered down more.
As others have mentioned, you are generally welcome to customise coffee here in Australia as much as you like also.
Particularly the Iced long black is a staple of our hot summer it’s standard recipe is:
In a standard sized frappe type cup, fill to the absolute top with ice, add cold water leaving just enough room for a double shot of espresso to float on top. This keeps the dilution to a minimum, and still gets you the crema on top
"standard sized frappe type cup" "absolute top" "just enough room"
Why say you have a recipe when all you have is vagueness?
who hurt you?
As an Aussie who lived overseas for years I got good at explaining a long black to barristas "a short, double shot Americano" would usually get me there or "a strong Americano with half the usual water" very occasionally someone would respond "You mean a long black?" and my day would be made. 😊
I noticed there is a subtle difference between Australia and New Zealand though. In Australia you will almost never see the word "Americano" on a café menu but if you order a large long black that's basically what you get. Whereas in NZ a long black is one size only, the bigger one is called an Americano.
Yeah, here in New Zealand if you ask for a long black and the person behind the counter asks "what size?" then that's a sign that you should run away 😂
Thank you for this explanation. As an Aussie I am used to drinking Long Blacks at cafés and, having also heard the WW2 story about the Americano, I thought they might be the same drink.
Good to learn that my Melbournian Barista brothers and sisters have got the real thing down to a fine art and… well, let's leave it at that in accordance with Morgan's instructions at the beginning of the video, eh? 😁😁
My wife and I were recently in China, where third wave coffee is definitely surging in popularity. My wife ordered americano’s, which were on every cafe menu, and we now realize that she received Long Blacks. She would ask for more hot water, and got quizzical stares every time. I guess the proximity of Australia to China has influenced the coffee culture.
It was nice being able to get good quality coffee in China, which was not the case when I was last there in the mid-nineties!
Thanks for the informative video…. I never really knew what a Long Black is…. Not a common item here in Canada.
i live in aus at the moment, was born in nz. at my work our way of making an americano is espresso then hot water and the long black the opposite way around. ive had to explain the difference to a few of my coworkers as they dont realise theres a stronger taste with the long black due to the crema. iced long blacks are a summer favourite so you can ice both types. long blacks are very VERY common probably the second most i get daily. i prefer espresso with milk, thats just my way of having coffee
TIL I prefer a long black to an americano. For the last 15 years I’ve been asking coffee shops to make “an americano but with like 6 oz. of water and pour the espresso gently over the water please.” 😂 I never knew, I just knew that I liked them more concentrated and with the crema on top.
The fact that you felt the need to ask for people being cordial in the discussion of two drinks of espresso and water, tells you everything you need to know about the Internet. 😌
also tells you everything you need to know about coffee people
i've worked as a barista in germany for 7 years: in every place of the three that i worked at water went in first like (anecdotally) in a long black. apart from starbucks an americano in germany (and as far as i can tell in france and italy as well) is a smaller beverage, the way you made your long black.
some places make things fancy by serving you an espresso shot in a cappuccino cup and hot water in a little carafe so you can mix your drink at the table.
NZ barista here. At my place of work we don't actually make a distinction between Americano and Long Black; they're both espresso with water poured onto it. I suppose our small size would closest approximate the proposed style guide in this video but frankly only about one in one hundred customers actually know what kind of coffee they've ordered and how it's different to the others.
Hungarian here (working in Austria). Long black here comes usually as it is from the machine. It automatically brews the coffee with more water but I also put one shot of extra hot water in it, or when the guests require then I give and extra shot in a different cup.
isn't this an Italian "lungo" instead of the Australian long black?
@@definiteIynotkenji I would think Lungo also. Like a 1:3 to 1:5 ratio that one would do with a lighter roast bean. To be honest, I prefer this over a long black that is a bit a too watery in relation to the espresso flavor around it. If I want a longer coffee, then a drip definitely would have better aroma for me. I have to keep doing some long black for the wife though 😊
@@jean-michellae9041 this is just me but for a high water ratio coffee nothing really beats a pour over. My wife prefers the coffee from her Nespresso :(
Also consider the different style of shots that people use for theee drinks!
Australian cafes usually dose triple shots, pull a split espresso or even ristretto in the cup, while double shots are more common in the US.
This is the most common reason a cafe will only put one of these drinks in their menu. The best I've seen is a skilled barista dialing the shot on-the-fly when I asked for a long black in a cafe where they serve americano.
But please don't ask your barista this unless you know them well and they don't mind. Also, don't complain, you asked for it...
so cool to see you in a studio Morgan! hype for the future of the channel!
In Austria, we have the "Verlängerter" ("elongated"), which is more or less the same as the Americano, usually served in a fairly large cup. It's probably a matter of people in different places having the same idea. Originally, it was probably made with mokka, not espresso, but nowadays espresso is the standard here.
Came here to ask if the Verlängerter was the same as Americano, thanks!
That's neat. What I usually drink at home is a mocha with hot water added.
A recent trip to Barcelona changed my view of coffee. I had always been a fan, but the people of Spain are dead serious about it. In Spain everything starts with espresso. Every restaurant I visited had an espresso machine. I made it home and immediately invested in a moka pot and now have developed "gently brewed" espresso (no sputtering overheated moka at my house!)
Finding your channel has been a pure pleasure. I'm more interested in coffee than ever and you've got all the details.
Iced Americano (decaf) was always my go-to “green mermaid” order back when I was newish to coffee. The reason? I was cheap. Iced Americano with mocha syrup was at least a dollar cheaper than an iced latte, and all I had to do was walk over to the cream pitcher and top it up. That trick doesn’t really work hot, only iced, but I thought the results were tasty.
These days… my order is still often the decaf iced americano. Only, I drink it black and unsweetened.
You have such a bubbly personality,which is awesome. Love the videos,keep them coming!
At my café, in France, we serve the espresso in a large cup and the hot water in a small pitcher so the customer can adjust the amont of water in their drink.
Nice studio by the way 😊
An Ozzie here and my order for a long black is 3/4 and I top it with cold sparking/mineral water. this gives it a sparkly mouth feel and also takes the just-boiled water edge so you can drink straighaway
Some other fun facts. I lived in both Singapore and Korea for years. In Singapore because of more Aussie influence I suppose, the proper coffee shops typically have long blacks, flat whites, etc in the menu (ignoring Singapore style coffee which is a diff thing).
In Korea, Americano is king - anecdotally I noticed that the default drink for adults in korea is an Americano or iced Americano.
I vacationed for a month in Australia and had long blacks that were very strong. When I got back to Canada the drip coffee no longer satisfied, it was just hot water with brown colourering, no flavour. I searched for something like the long black. I finally found it with the Moka pot.
Former Aussie barista here. In my cafe you can get an iced long black or a large long black (3 shots) in a 12oz cup. However, unless you ask for it, you'll get a standard (or regular) sized drink with 2 shots of espresso.
When I was in Paris and asked for a Long, they served me an Espresso in a regular cup and a pot of hot water. So I pour in the hot water myself to my liking and to add more hot water in as I drink, watering it down. This makes kind of sense, as I am extending my coffee drinking time a bit longer than usual.
Truthfully, if the water already poured in ahead of time, I don't think I could even tell the difference between an Americano or a Long Black.
I only wanna live in a world where we debate coffee
When you said to float the coffee over the water, it made me think of my old bartending days. It got me thinking about what would happen if you poured the hot water over the back of a spoon to heat it up, and then pour the espresso immediately over it; how it might effect the crema on a long black.
Probably not the first person to say this, but here in New Zealand an Americano is always espresso first then water. In theory a long black is always small (smaller, in fact, than yours looked to be) but some places will offer different sizes of long black - if you wind up in such a place, run, it's a sure fire sign that they don't care about making coffee well - but one thing it never is, is short, as a short black is just an espresso. We also have long macchiatos, which instead of being foam spooned over espresso is foam spooned over a long black, they're absolutely delicious.
Oh, and one more thing, as others have said, you absolutely can get an iced long black here, though it won't usually be listed on the menu. Another cold coffee that's usually not on the menu, but most any place will happily do for you, is a summer flat white, which is basically an iced latte. Oh, and an "iced coffee" here comes with whipped cream and ice cream.
I've ordered an americano three times. Once was at a movie theater, and I think they just watered down some Keurig coffee. It was bad. But I had one at a coffee shop, and it tasted just as watery. The third was at Dutch Bros (they didn't serve black coffee normally, so I ordered a double espresso with water.) It was fine.
I'm interested to try the long black. At home, I use an aeropress or moka pot and add a little water.
I'm likewise with the Aeropress. If I want more than the Aeropress will make natively but I want a cleaner cup than my French presses will make (i.e. I'm not putting cream in, or have a lighter roast, etc.), I go 20g drip-or-slightly-finer grind, 216g water in the 'Press, 2:30, press, then add 144g hot water; this yields about 350g of beverage, which is just about right for my "16oz" mugs...
You could probably simulate a Long Black by pressing a James Hoffman fake espresso into (eyeballs the math) 110-120g hot water? (for those as don't grok that, 18g not-quite-espresso-grind, inverted or pressure cap, 90g water, stir _aggressively_, 1:30 steep, press - basically simulates what the Italians would call a "lungo" - 5:1 water to coffee)
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Every morning my fish looks at me like I don't give him enough coffee.
Friggin fiend.
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The way we made our americanos is 12oz, hot water
The espresso content is 2 portafilters with 27 grams each, pulled to ristretto
Our espresso was a nice custom blend that had richvchocolate and citrus notes
Truly one of the best things to look forward to in Chicago, but ill always prefer my cortado over anything i can get anywhere
As many have already commented, the espresso is pulled directly onto the hot water in the cup. This is not optional.
Thanks Morgan! Very informative!!
As a proud Aussie, my morning go-to at home is a long black.
I'm not great at steaming milk, so when I'm out I'll spoil myself and get a magic 🙂.
Here in recent day Italy the americano started out as a way to mimic drip coffee with an espresso machine, usually it is a single shot (7 to 10 grams in) diluted to the volume of a standard cappuccino mug. So something more similar to the long black you brewed, a bit stronger even
Going to cafes in the south island of New Zealand, it is quite common/usual to be served a long black in a cup around 1/2 to 3/4 full of just espresso, then get a small stainless jug with the hot water to add to your taste. This seems the best way to my partner who will always drinks long blacks.
How interesting! In the US, I have always seen Americanos being coffee first, then hot water, both in specialty shops and brand chains.
Morgan "teaches" coffee. Tks gurl!♥
Thanks for the lesson on a Long Black. I find that my tastes seem to change from time to time. I started out making Americanos when I first got an espresso machine. Over time I have come to prefer either a Flat White, or a Latte. Usually a double. If I want a black coffee I will usually just make a pour over. I will however give a Long Black a try. Thanks Morgan.
My partner was a barista in Aotearoa (NZ) a few decades back and the way they built the Long Back in the cafe she worked in was to pull the espresso into the mug then provide the hot water in a small jug on the side.
This is my experience living there and drink many long blacks (with cream)
Morgan can you make a magic, they're also an Australian (specifically Melbourne) invention
I spent a couple of months in Australia 24 years ago, and greatly enjoyed having long blacks during my time there. When I returned to the US, I never managed to find anywhere that knew what they were, and eventually gave up on it. It’s interesting to learn that lots of places in the US seem to serve them now.
As a Canadian in the UK i thought my only cafe quest was finding something similar to a London fog. Now my quest is ordering ammericanos and seeing if they do espresso or water first.
Early gray tea with steam milk and a shot of vanilla?
@@KellyS_77 I've asked for that and they just don't understand, putting a tea bag in steamed milk is beyond them. The closest I've gotten was "I can give you earl grey tea with some steamed milk on the side".
Brit here - everywhere here seems to make Americano as espresso into hot water. Only variation seems to be that some baristas judge the amount of hot water right first time, others put in most of the hot water and top up to required size after adding the espresso.
My wife is from Spain so I spend quite a lot of time there. In Spain an Americano is typically just an espresso where you put a lot more water though the puck,. They have typically 4 buttons on the espresso machine. Single short, double short, single long, or double long. For an americano you make a double dose and then press double long to get a pretty big drink. Drip coffee doesn't exist there more or less.
I really really wish there was a combination of both, where the ratio remains the same as the long black but the total volume comes out to be 1 Litre or 32 oz.
thats alot of caffeine :0
@@hannahbd9 Espresso is supposed to have a bit less caffeine than Drip, but .. at the Long Black ratio for a liter of finished beverage, you'd still be looking at about 6 double shots of Espresso. THAT, is too much for me. Almost 100g of beans would go into that. Normally, I'd use 60g of beans to 1 liter of water, for drip coffee.
THANK YOU! I truly learned something useful from your video and that does not happen every day.
I guess my question would be: "why would you ruin a perfectly good shot of espresso by adding water?" When I'm making a "6 [demitasse] cup" Moka pot brew, I'll definitely add roughly the equivalent of a shot (30-35 ml) of water, since it's such a large amount of a rather astringent brew that I find it more pleasant that way. But espresso? Nah.
If I have a fancy bag of beans, I'll generally make a long black at first and take some time to enjoy it. But day-to-day I make Americanoes - I just need a big cup of hot bean-juice mostly. I still always pour the shot after the water though - it just looks better for absolutely zero extra effort.
I order Americanos a lot when I go to a coffee shop and add a splash of half and half. I have never heard of a long black before so I will give them a try. I like variety but the next time I walk into a coffee shop I'm tempted to order a Long Black Americano just to see what I get.. 🙂 Thanks for the video.
My favorite is 75ml hot water with a double shot pulled straight into the glass. Gives you enough to sip on but still amazing flavor and body!
Long Black was my go to when in AU. I miss it. Just not the same if Im not drinking it while strolling down the sidewalk in Williamstown or the CBD. 😢
IMO, making an americano espresso then water fits its origin story better. I'm not convinced that following that story is actually necessary, though.
another kiwi barista here fro the heyday of nfs coffee renaissance in the late 80's early 90s. we served long blacks straight double shots into the coffee cup then a small mini jug of hot water on the side, the customer could pour in the water they wanted, some would just double the liquid amount some would fill the cup. all on each persons taste, this was the early 90s so guessing the process has elevated to this pouring onto water in the cup haha .
they still do this in few Italian cafes in Dubai
I absolutely love the fact that there is a spectrum to liking/loving something, in this case coffee. On one side you have the "I love it so much I'll gatekeep it" where if you do one teeny tiny thing wrong when making the coffee they get upset and combative over it. Then on the other side, you have the "I love it so much I want to share it with the world" where if you do the same teeny tiny thing wrong they are like "omg that's so amazing, how did it taste?? you must tell me every single detail". Both sides love coffee equally but take their love down completely different paths. I am of the latter and love to experiment, I'm currently drinking iced coffee made from the grounds of a Nespresso pod that was transferred to a Keurig reusable pod, added milk, some toasted marshmallow syrup and 3 ice cubes. I give it a 7/10 lol.
My preferred Americano version is 4 shot espresso, topped with drip coffee.
I naturally make a long black, and like you about 125 grams of water, but never knew the official name. I always call it a microcana. I also like to add a bit of half and half to it which makes it really creamy. Also, sometimes I make a lungo espresso with 19-20 grams in and 60 out and then add 150-175 grams of water just to make a bigger drink.
long black is my favorite espresso-based beverage and now I know how to properly make it, thank you
In all my time drinking coffee in Australia, I have never seen someone do a Long Black like that.
Welcome back Morgan
We used to make a 1:1 ratio espresso and water and call it a cut double. Served the same purpose as a picollo latte to a latte. Fits right in with your analogy.
Being an Aussie I probably fed into the Americano is espresso then water argument, but your analysis is better, its more about how they function for the drinker rather than exsctly how they're built.
No matter what coffee type I drink i always ramp up the ratios so i end up with 1000ml because that's the size of my drinking mug.
good mug
@@NickiRusin I got it from American Science and Surplus. It's a 1000ml beaker with a handle big enough to put my hand in.
Anecdotally- I’d heard that another differentiation between the two was that the long black typically used “ristretto” shots. Had you heard about that?
As an Aussie from Canberra, I thought they were pretty much the same thing. I think Aus coffee is a bit more straightforward, less leaning towards toppings and syrups etc. If you order a long black, you don't get questions. Ditto for latte and ... well really everything. I think perhaps we just like to know exactly what's in our coffees. Italian and Greek cafe culture had a huge impact on Aus. You get more US style coffee at the big chains, but they don't do very well here. I've spent some time in Canada and a little time in the US, and remember not liking the coffee. I'm not sure what proportion were drip, but they certainly tasted different! There must be differences other than drink names/ratios.
I would think you'd want to put the espresso in first with an Americano. The point is to homogenize the drink, the way a drip coffee would, and that's generally best achieved by mixing the hot water into the "hot water plus other stuff" phase. Otherwise you can get what is essentially a turbidity flow--the espresso can separate due to differences in temperature and density. By adding the hot water to the espresso you generate FAR more turbidity, reducing that possibility. In contrast, a Long Black WANTS that separation, so you put the espresso in second.
Probably doesn't matter 99.99% of the time--we had a hell of a time in my Sedimentology class generating turbidity flows, because they're actually fairly tricky to generate--but it's one reason why I can see specifying the order of operations.
I just wanted to drop a thank you here, cause I have learned so much from this channel on how to make and enjoy coffee at home. My hobby of good coffee making has made my expectations so high it is hard to go out for it now hahaha which isnt a bad thing
I thought I was making americanos at home; now I'll call them Long Blacks. More stylish. Thanks!
For what it's worth, Starbucks standard is shot(s) first, then water for an Americano, regardless of iced or hot
Thank you!
Interesting. I'm in America and usually order my Americano with less water. Guess I've basically been ordering a Long Black this whole time...
I heard that an Americano is espresso on the bottom and the water and while you add the water it mixes the espresso more and the flavour is more consistent
I love an Americano, but I had never heard of a long black until now.
May I ask how large your espresso shots were for this video?
An estimate would be 18-20g of beans for a 36-40g double espresso.
Thank you for explaining this. I thought these drink is interchangeable (pardon my ignorance). No wonder all this while I think the cafe is not consistent, apparently I ordered wrongly. Thus, it come to light that I enjoy long black more than americano😂
Interesting, my main go to coffee is a double espresso and let the water run a little longer so at the end the drink is about the size of a cortado, still has a great creme on it then.
when traveling and visiting a new cafe, ordering a long black is my benchmark for it’s going to be a good experience. if they don’t know what it is i adjust my expectations 😅
Hmmmm, I always order Americano with extra shots. Long black may have been what I was looking for the whole time
What kind of camera did you use? I never see such a great quality of video. It feels like it’s real time video
4:50 I love the fact that you pour your water into the empty glass in concentric circles, small but still circles! I guess that´s habitual!! 😀
Otherwise - informative, clear and concise as usual! Congrats on the new studio space!! 😊
A few recommendations (take'em or ignore them): Personalize your space, warmer lighting, more diffuse so you're not casting shadows. Congrats on the new space!
Long black...but mostly I just drink espresso or pour over. Every so often I'll do something different.
Ever since you taught me to put salt in my coffee, I’ve been actively looking forward to your videos ❤
I really thought a long black was something like a Lungo.
So basically a bit coarser than an espresso to get more water through in the same amount of time.
There seems to be a silent community of those who have invented the Long Black separately. A few years ago I used to ask for 'an espresso with hot water - but not as much as an Americano.' Which sounds like the Long Black though I didn't know the term.
I like a luke warm Americano. So delicious. The people that knew me at my coffee place would give me a hot Americano and a cup of ice separate so I could titrate. Not particularly elegant but I enjoyed it.
I'm not here to watch the video. I'm just here to tap the 0 key over and over, playing that first moment on a loop forever. That is simply a perfect intro. Meme-worthy, even. In fact, it's now a gif saved on my hard drive for reaction and meme purposes.
(And obviously I _am_ here to watch the video but still...)
Can you please make a video about caffea liberica. This variety has a special place in my heart since it was the variety of coffee being farmed from my mom’s and my wife’s province back in the Philippines.
I have been drinking espresso drinks for over 50 years and have never heard of a Long Black but now I come to learn that the drink I have been teaching baristas to make for me is called a Long Black, not 'an espresso with a shot of water.' 😄