Brew guide
Espresso
Long Black
The Australian and New Zealand answer to the americano - water first.
- Cup
- 180-220 ml
- Water
- 100 ml
- Yield
- 30-40 g
- Time
- 25-30s
A starting point - adjust to your beans.
The pour order is the whole difference from an americano. Water on top breaks the crema up; espresso onto water leaves it intact, and the drink reads thicker for it.
How to go about it
Put the hot water in the cup first.
Pull a double shot straight onto it, from low down.
Do not stir. The crema is supposed to sit on top.
Where these numbers come from
Barista trade press and Common café practice.
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