Nick Puffer
When I first began working at Starbucks, We had this regular that came every morning — Tom. He ran a small HVAC business, the kind of guy who’d be on a roof by 6 a.m. and at the shop before most of the town was even up. Always came in around the same time, boots dusty, order locked in: “Long black. Crema on top. No lid.”
If you were new behind the bar, he’d watch you make it. Say nothing, but you’d feel the weight of that silence if you poured the water last. The wrong pour turns a long black into an Americano — and Tom would know. I learned fast.
A long black is made by pouring a double shot of espresso over hot water. Reversing the pour might seem minor, but it completely changes the cup. By adding espresso last, the crema — the golden, aromatic foam on top — floats intact, keeping the flavor concentrated and the texture full.
This drink is a favorite across Australia and New Zealand and is catching on with coffee drinkers in the U.S. who want the boldness of espresso but a longer-lasting, smoother experience. If you’ve brewed a cortado at home or dialed in your AeroPress inverted method, you’ll appreciate how the long black builds on those same skills. If you’ve already mastered how to make a cortado or brewed a silky flat white, the long black will feel like the natural next step.
The key to a great long black is in the layering. Pouring the espresso on top of hot water preserves the crema and prevents excessive turbulence. The result is a cleaner mouthfeel, more aroma, and a visually beautiful cup.
Water first, espresso second — that’s the signature of a long black. Reversing it gives you an Americano. Similar ingredients, completely different outcome. If you care about your bloom when brewing pour-over coffee, you’ll appreciate why this matters.
Making small adjustments — like water ratio, espresso grind, or even bean origin — can change how your long black turns out. It’s a great drink for people who want to fine-tune their technique and really taste the difference.
Strong, smooth, and velvety—the perfect balance between bold espresso and creamy milk.
Heat your water to around 200°F and pour it into the mug
Pull a double shot of espresso using 18–20 g of ground coffee
Gently pour the espresso over the hot water to preserve the crema
Serve immediately, without stirring
Prep Time: 5 Minutes
Servings: 1
Try an iced version topped with orange cold foam for something different
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Welcome to Coffee Slang—I’m Nick Puffer, a former barista turned coffee enthusiast. What started behind the counter became a passion I now share with others. Join me as we explore the craft, culture, and lifestyle of coffee.
For a more modern, café-style variation, try this iced version topped with citrusy cold foam:
a long black as usual, but over chilled water and ice
This variation is ideal for warmer weather and has been catching on in specialty coffee bars from New York to Melbourne. It’s a great follow-up to a refreshing cold brew with a French press if you want more complexity without added sweetness.
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