Is Long Black Coffee Good? Differences Between Long Black and Americano, Characteristics, and Proper Drinking Method

Many friends are curious about Long Black coffee. On the surface it looks almost identical to an Americano, which leaves plenty of people puzzled about what actually separates the two drinks.

Origins of Long Black

Long Black is a black coffee that originated in Australia. In Australia, people generally use "Black Coffee" for black coffee and "White Coffee" for coffee with milk added. Espresso is called "Short Black," and when Short Black is mixed with an appropriate amount of water, it becomes Long Black.

The Pouring Order Misconception

Doesn't that sound exactly like an Americano? Some have tried to force a distinction between the two: an Americano is made by adding espresso first and then diluting with water, while a Long Black is made by adding water to the cup first and then pouring in the espresso.

What is the basis for that claim? The supposed difference is the preservation of Crema. If you add espresso first and then pour water, the water disperses the Crema; if you add water first and then pour espresso, the Crema stays intact on the surface, and that layer of oils lends the coffee a richer mouthfeel.

It sounds convincing, but it isn't actually what separates Americano from Long Black. The Americano's definition doesn't specify whether water goes first or coffee goes first — either method is acceptable for an Americano. Long Black, however, does have a specific requirement about order: water goes into the cup first, and the espresso is extracted directly into the water. FrontStreet Coffee suspects this pouring-order "difference" emerged simply because people were searching for ways to tell the two drinks apart.

The Real Difference: Water Ratio

The most obvious difference between Americano and Long Black is the amount of water added. An Americano typically includes more water, with a coffee-to-water ratio usually between 1:5-1:8. The reason is historical: Americans were accustomed to drinking drip coffee at very low concentration — just a hint of coffee flavor was enough. So when espresso-based Americanos arrived, they too needed lots of water to replicate that light coffee taste.

Australians are more particular about coffee flavor. FrontStreet Coffee has shared before that the difference between a Flat White and a Latte is that the Flat White carries a richer, more intense coffee flavor. The same logic applies here: compared to an Americano, a Long Black has a more intense coffee flavor and comes in a smaller cup. A Long Black is typically made by extracting two shots of espresso (40g) into a cup containing 100-120ml of water, maintaining a rich layer of Crema on the surface.

Adding water at a 1:3 ratio dilutes the espresso concentration — on one hand softening the intensity of the straight shot, and on the other making the coffee's flavors more perceptible after dilution. The oils retained on the surface help sustain that rich mouthfeel, creating an experience you simply don't get from a heavily diluted Americano.

FrontStreet Coffee Recommendation

For Americanos at home, FrontStreet's Classic Blend is the safe bet: a traditional Italian-style recipe of Indonesian Mandheling, Brazilian Red Bourbon, and washed Vietnamese coffee, with low acidity, herbal and woody tones, creamy body, and aromas of butter, nuts, spice, and dark chocolate. For value, choose FrontStreet Coffee's Black Cocoa Blend — Yunnan small-seed plus Brazil Cerrado — giving a soft cup with nuts, chocolate, cream, and ripe plum acidity. And if deep-roasted espresso has grown tiring, try the medium-roast Strawberry Candy Blend: rose fragrance on the nose with grape, dried blueberry, sweet orange, and fruit-candy flavors in the cup, finishing on a unique almond note.