The long black is the go-to choice for anyone who appreciates the purity of coffee. It’s a staple in Aussie and Kiwi cafe culture, chosen for its bold intensity and velvety crema.

As specialty roasters, we know that while it looks simple, the secret to a great long black is all in the technique. So, here’s everything you need to know to master this classic at home!

Key Takeaways

Always pour the espresso over the water. This simple step is the difference between a textured long black and a flat Americano.
Watch the temperature! Using water just off the boil (around 93°C) ensures you extract sweetness rather than bitterness.
Never settle for a single shot in a long black. A double shot is required to maintain the body and caffeine kick.

What is a Long Black?

A long black is an espresso-based drink made by pouring a double shot of espresso over hot water. Sure, it sounds straightforward, but the specific order of ingredients is what makes it unique. By pouring the coffee over the water, you preserve the crema (the golden, aromatic oils of the espresso) resulting in a much fuller body and more complex aroma than other black coffee styles.

How many shots are in a Long Black?

Traditionally, a long black contains two shots of espresso (around 60 mls). This ensures the coffee has enough "punch" to stand up to the water without tasting thin or weak.

Long Black vs Americano: What’s the difference?

A common form of cafe confusion is mixing up long black vs americano! While they use the same ingredients (espresso and water), the preparation is reversed:

Long Black: Espresso is poured over hot water. This preserves the crema and creates a stronger, more textured flavour.
Americano: Hot water is poured over the espresso. This breaks up the crema, resulting in a cleaner, more diluted cup that tastes more like traditional drip coffee.

Long Black vs Short Black

A short black is just a single shot of espresso served on its own. A long black takes that espresso foundation and extends it with hot water, making it a longer, more approachable drink that you can sip and savour.

How to make a Long Black at home?

To make a cafe-quality long black at home, you need to focus on temperature and ratio. Using this simple long black recipe ensures you get that professional result every time:

Water First: Fill your cup with approximately 100ml–120ml of hot water.
Temperature Matters: Aim for water that is 90–95°C. Boiling water can "burn" the espresso, leading to a bitter or "ashy" taste.
The Extraction: Extract a double shot of espresso directly into the hot water.
The Result: If done correctly, you should see a thick, unbroken layer of golden crema floating on top.

Pro Tip: To keep your crema thick and stable, pre-warm your glass or ceramic cup with hot water before starting the recipe. A cold cup can "shock" the crema, causing those beautiful aromatic oils to dissipate faster.

How to make a Long Black without a machine?

If you don't have a professional espresso machine, you can still follow this long black recipe using a Moka Pot or an AeroPress. The goal is to create a highly concentrated "shot" of coffee to pour over your water, mimicking the pressure and intensity of a standard espresso.

Is a long black healthy?

For those tracking their calorie intake, the long black is one of the "cleanest" ways to enjoy coffee.

How many calories is in a long black?

Since it consists only of water and coffee, it contains roughly 2–5 calories, making it a great choice for those monitoring their weight.

How much caffeine is in a long black?

Because it uses a double shot, the caffeine in long black typically ranges from 120mg to 150mg, providing a significant energy boost compared to a standard cup of tea or a single-shot latte.

Can I have a long black with milk?

While purists will say it should be enjoyed black to appreciate the bean's origin, a long black with milk (often called a "long black with a dash") is a nice way to take the edge off the intensity. Adding a small amount of cold or steamed milk can highlight the chocolatey or nutty notes in a darker roast.

Where can I buy the best beans for a long black?

Because there’s no milk to hide behind, your choice of beans is essential. What you want is a roast that’s balanced (not too acidic) but with enough body to feel substantial.

That’s why we e recommend our Di Stefano 1735 Organic Blend for a long black. It offers a smooth, well-rounded profile that shines when diluted with hot water. For those who prefer a more powerful, traditional "Italian style" kick, make Di Stefano 1820 Strong Blend your go-to choice.

Additional Reading

Want to learn more about the different types and styles of coffee drinks from around the world? We have a range of content available on our Drinks blog. Take a look below:

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About the Author

Nicolas Di Stefano, a third-generation Master Roaster and Director of Di Stefano Coffee, continues his family’s proud legacy of exceptional coffee craftsmanship. Blending traditional Italian roasting methods with a modern dedication to quality, Nicolas ensures every cup embodies the rich flavour and consistency Australians have come to love.