What is Long Black Coffee? How Does It Differ from Lungo and Americano?

Have you noticed that on coffee shop menus, Americano often ranks first and consistently has the highest production rate? As the coffee industry becomes more competitive, various lesser-known coffees from different regions have started appearing on menus - among them Long Black, which looks very similar to Americano.

What Exactly Is Long Black Coffee?

Long Black is also called "Australian black coffee," and it is how Australians refer to black coffee made by adding water to dilute espresso.

When espresso was introduced to countries like Australia and New Zealand, Australians developed a strong appreciation for this concentrated coffee and created a range of Australian-style coffee drinks around their taste preferences. Starbucks' Flat White, for example, originated from Australia's Flat White. Australians make Long Black by extracting two shots of espresso (40g) and pouring them into a cup holding 100-120ml of hot water, preserving the rich crema on the surface. This method lets you taste intense coffee flavors while directly experiencing the texture of the coffee oils.

How Did Americano Coffee Originate?

A Long Black is made from espresso and water, the same ingredients as Americano coffee, which often causes confusion when preparing them.

During World War II, American military forces consumed large amounts of coffee daily to relieve the monotony of life and boost their spirits. Italians, however, were accustomed to drinking strong, intense espresso, which American soldiers found too bitter and concentrated, so they diluted it with water to a concentration they could tolerate. Later, in cafes opened by Italians in America, the owners adapted to local customs and introduced this "water-diluted coffee" based on espresso, which became very popular. This drink eventually came to be called Americano. Thanks to its refreshing taste and affordable price, it gained wide popularity in the coffee community.

Are There Differences Between Long Black and Americano?

Many people try to distinguish Long Black from Americano by believing that Americano is made by adding espresso first and then pouring water, while Long Black adds coffee to water first to preserve the crema. Today, though, most baristas do not get caught up in whether water or coffee goes in first. To improve service efficiency, many shops prepare the water first and then add the coffee, so emphasizing this difference has little meaning.

The most obvious difference between Americano and Long Black is the amount of water. Americano typically includes more water, with a coffee-to-water ratio usually between 1:5 and 1:8. This is because Americans are accustomed to drip-brewed coffee, which has a very low concentration, and a hint of coffee flavor is enough. Australians pursue stronger coffee flavors, using smaller cups and less water, which naturally gives a higher concentration.

FrontStreet Coffee believes there is no fixed ratio for how much water to add to a Long Black. It depends more on the barista's understanding of the bean's flavor profile and on determining the water amount for the desired flavor expression. FrontStreet Coffee's Americano, for example, uses its house-roasted Sunflower Warm Sun blend, which when properly extracted should yield wine aroma, vanilla, cream, chocolate and berry notes. To highlight these aromas, FrontStreet Coffee ran multiple comparisons and ultimately settled on a 1:3 ratio.

Prepare a cup with 100-120ml of 80°C hot water and pour 40g of extracted espresso over the surface. Because espresso and water have different densities, the coffee concentrates gradually without stirring. The first sip of a Long Black is therefore the most intense and mellow, with the smooth texture of the crema, while the flavors that follow stay relatively clear and clean.

FrontStreet Coffee Recommendation

Both Long Black and the Australian-style flat white rely on a full, sweet espresso with plenty of crema, and FrontStreet Coffee's Classic Blend is a strong choice for either. It is built for espresso and moka pot and produces a thick, fine crema, with a mellow, low-acid character and a butter and cheese aroma that holds up beautifully against water or milk. For a fruitier drink, the Strawberry Candy Espresso blend is very low in bitterness and brings generous grape and blueberry notes with a balanced sweet-sour profile; made with fresh milk it takes on a strawberry-milkshake quality.

If you want to build a flat white at home, FrontStreet Coffee suggests the Specialty Blend and pulling just the front and middle of the shot as a ristretto as the base: about 20g of coffee grounds to 32g of espresso in 22-25 seconds, then combining it with 160ml of fresh milk. Steam the milk minimally - only 1-2 seconds of air - so the foam stays about 0.3cm thick, and finish at 50-55°C for a smooth, creamy texture that does not dilute the coffee.

Whatever the drink, use cold, fresh milk and a bean with a clear flavor signature, so the espresso stays the star.