What's the difference between Long Black and Americano? What is black coffee? What is the ratio for Americano?

As we all know, American coffee and Long Black both belong to the category of black coffee made by adding water to espresso. Their most well-known difference is the order in which water and espresso are added. American coffee is made by pouring espresso first and then adding water, while Long Black follows the opposite approach—adding water first and then espresso. Consequently, many friends, including FrontStreet Coffee, initially wondered: aren't they both just black coffee made with water and espresso? Is it really necessary to distinguish between them?

Surprisingly, it is indeed necessary. Although their preparation methods may appear similar, the taste and texture they actually deliver are distinctly different. Furthermore, beyond their individual characteristics, their origins also vary significantly.

American Coffee

It's likely that everyone is already quite familiar with American coffee, as it is a "regular guest" in FrontStreet Coffee's articles and a well-known representative of black coffee in households worldwide.

American coffee originated after World War II. Because American soldiers with milder taste preferences couldn't accept the high-concentration flavor of espresso, they asked shop owners to add water to their espresso. When espresso was diluted with water, its originally concentrated flavors were released, no longer as intense and stimulating as before. This "special preparation" quickly became popular among American soldiers. To help customers order more easily, this coffee was given the name "American Coffee."

Long Black

The origin of the name "Long Black" is quite interesting! It was born in Australia. In Australia, espresso isn't called "Espresso" but rather "Short Black." When water is added to this short black, people began calling it a "Long Black."

What Are Their Differences?

First, let's discuss concentration!

Differences in Concentration

Compared to other coffee products, the preparation ratio for American coffee doesn't have strict requirements. In earlier times, to quickly produce American coffee for customers, cafes would place a cup directly under the portafilter to collect espresso, then add hot water until it was 90% full. The focus was on speed, with little attention to precision. Since water doesn't affect the fundamental taste of coffee itself, even today, American coffee preparation remains all about convenience! However, we know that most cafes maintain an American coffee ratio between 1:4 to 1:4.5, as this range produces a coffee with appropriate concentration, prominent flavors, and good drinkability.

Australians, on the other hand, have a special fondness for strong coffee, as evident from their love for Flat White. Therefore, they also demand higher concentration for Long Black, which contains only added water. Like Flat White, the coffee can only be slightly diluted. Generally, Long Black maintains a ratio around 1:3. Consequently, we can see that in terms of concentration, American coffee and Long Black differ significantly—American coffee has moderate concentration while Long Black has higher coffee concentration.

Differences in Taste

Aside from concentration, even when prepared using the same ratio, Long Black and American coffee will still have taste differences. Why? Because the degree of integration between water and coffee varies. When we finish pour-over coffee, we often shake it to ensure that coffee of different concentrations in the pot fully mixes, guaranteeing that every sip offers the same concentration and flavor.

Since American coffee is made by pouring espresso first and then adding water, the subsequently added water continuously blends with the espresso. Moreover, the hot water breaks up the crema during pouring, releasing flavor compounds and fine particles contained within into the water. Therefore, the resulting American coffee achieves consistent taste and concentration in every sip due to the thorough fusion of water and coffee.

Long Black, however, is made by adding water first and then espresso, so the espresso doesn't evenly dissolve into the water due to its high concentration. Meanwhile, the crema, being lighter, floats on the surface. If we drink it without stirring, the first few sips will definitely differ in taste and concentration from the later ones, because the coffee and water haven't blended uniformly.

Therefore, both the ratio and the order of adding espresso and water can change the taste of a beverage. This is why Long Black and American coffee need to be distinguished—the essence they convey and express is fundamentally different.

- END -

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473