How to Make the Perfect Long Black Coffee
A long black coffee is a type of espresso drink commonly found in Australia or New Zealand. This coffee drink is prepared by pulling a double shot of espresso directly into hot water. The long black coffee is similar to the Caffè Americano drink but usually contains a higher concentration of espresso. A distinguishing characteristic of the long black is that its preparation preserves the crema (thin layer of foam) on top of the espresso by adding the coffee to the water, rather than the other way around, as is common with a Caffè Americano. Does this Spark an idea?
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Instructions
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Fill cup about halfway with hot water. The hot water from the espresso machine is commonly used for this, but hot water from another source may be used as well.
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Place the cup of hot water directly under the espresso spout on your machine, or place near your stovetop espresso maker for quick and easy pouring.
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Prepare a double shot of espresso according to the instructions provided by the maker of your espresso brewing device, and allow the espresso to pour into the cup of hot water.
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Tips & Warnings
It is important to prepare a long black coffee by adding water first, then espresso. This allows you to preserve the crema, which is a defining factor of the long black coffee.
Use the best-quality beans for your espresso for the best flavor.
Use filtered water for a clear, clean taste.
Pulling espresso is an art, which is perfected through practice. The better you become at pulling a good espresso, the better this drink will taste.
Do not stir a long black coffee. This could upset the crema. The coffee is ready to drink after the espresso has been poured.
Do not switch the steps. Adding espresso first and water second will ruin the crema, turning your drink into a Caffè Americano rather than a long black.
References
Resources
- Photo Credit espresso image by Stephen Chaplin from Fotolia.com
