Why is Long Black so rare in China? What's the name of Australia's signature black coffee?

Last weekend, a customer brought a friend for coffee and immediately placed an order at FrontStreet Coffee: "Give me an iced Americano, but can you make it a Long Black?" Hearing this special request, FrontStreet Coffee told them directly that it wasn't possible. The customer was puzzled: "Why don't you sell Long Black?"

From FrontStreet Coffee's observation, many people simply believe an Americano is made by adding water to espresso, while a Long Black is made by pouring espresso into water. In other words, the difference between the two is the order in which the ingredients are added. Is that really the case? Today, let's sort out this pair of black coffee rivals comprehensively.

Americano and Long Black: which countries do they come from?

As usual, let's start with the Americano, which everyone knows best. Legend has it that during World War II, American soldiers stationed in Italy found the extremely bitter espresso unpalatable, so they imitated American drip coffee by adding large amounts of hot water to dilute it and make the coffee more accessible. This also gave rise to the saying "an Americano is poured by adding coffee first, then water."

In the early 1970s, Italians brought espresso machines to countries such as Australia and New Zealand, officially launching a new wave of coffee culture. Although locals also found it difficult to drink straight espresso, compared with the watery Americano they preferred black coffee with a richer texture that let them taste the abundant crema directly. Baristas began pushing toward higher concentrations and gradually developed a local black coffee that was milder than espresso but richer than Americano: the Long Black, also known as Australian Black.

How are Americano and Long Black made?

For an Americano, the more common practice is to dilute a double shot of normally extracted espresso, typically using a 1:2 coffee-to-liquid ratio, with water at a ratio of 1:5 to 1:8.

Take FrontStreet Coffee's Americano preparation as an example. For hot drinks, they use 200ml ceramic cups, adjusting the espresso parameters to FrontStreet Coffee's Sunflower Sunshine espresso beans, using 20g of coffee to extract 40g of liquid in 26-33 seconds, then adding 160ml of 80°C hot water at a 1:4 ratio. For an iced Americano, they use 300ml glass cups with 90g of ice plus 120g of water as the base, then pour 40g of espresso over it and stir with a straw to let the ice melt slightly. At that point the coffee-to-water ratio is approximately 1:4.5.

In fact, most baristas don't get hung up on whether to add water first or coffee first. To improve service efficiency and make the coffee more visually appealing, many shops fill the cup with water first, then add the coffee. In many scenarios, as long as the ingredients are right, an Americano has no strict requirements for ratio, cup size or water temperature, and it can be served hot or cold. Long Black is different.

First, to let people experience the aroma from the crema on the very first sip, a barista making a Long Black must add the water first and then pour the espresso. Otherwise, the essence is dispersed by the water.

Second, like Flat White, another coffee that evolved from local tastes, increasing the coffee concentration requires reducing the cup size to about 150-200ml and then adjusting the ratio of espresso to water to roughly 1:3 to 1:4.

Finally, since the Long Black was created to let people experience the most perfect moment of black coffee, it has no iced option, and the temperature cannot be too hot either. Otherwise, by the time it cools to the proper range, the crema will long since have dissipated.

In summary, the typical Long Black is made by pouring a double shot of regular espresso, about 40g, into a cup containing 100-120ml, roughly 4 ounces, of 70-80°C hot water. When making it, keep the surface of the liquid as close as possible to the dripping espresso to preserve more crema and make it look more enticing.

Why is Long Black rarely seen in China?

Regarding the origin of the Long Black, FrontStreet Coffee could not find an exact time point, but since it developed from Australian and New Zealand coffee styles, it can be roughly inferred that it began to spread around the same time as Flat White. Around the 1980s, many coffee shops in the Australian region had already included this "one black, one white" pair on their regular menus.

In China, Flat White was introduced to the local market in 2015 by the chain brand Starbucks and became an instant hit. This delicate, small-cup milk coffee gradually entered the menus of major coffee shops, officially distinguishing itself from the traditional latte.

As a representative of Australian black coffee, however, the Long Black lacked such an opportunity. Compared with Flat White, the Long Black can be said to be little known in China. For a coffee shop, moreover, if the menu already includes the well-known Italian black coffee Americano, which can be served hot or cold, there is naturally no need to add another type just for differentiation.

For those who really want to try an iced version of a Long Black, consider ordering an iced Americano and asking the barista to add less water first. When drinking, skip the straw and take large sips directly, which makes it easier to experience the rich aroma of the fresh crema and the concentrated coffee underneath.

FrontStreet Coffee Recommendation

If you enjoy Americano and Long Black, a classic, low-acid base is the place to start. FrontStreet Classic Blend is a traditional Italian-style recipe built from Indonesian Mandheling, Brazilian Red Bourbon and washed Vietnamese coffee: it carries the low-acid, full-bodied, herbal and woody character of Asian coffee alongside the balanced creaminess of the Americas, with butter, nut, spice and dark chocolate aromas and huge crema whether you make an Americano or a latte.

When you tire of dark espresso, FrontStreet Strawberry Candy espresso is a medium-roast blend of single-origin Arabicas from Colombia, Costa Rica and Ethiopia. With rose aromatics and a low bitterness with a touch of acidity, it brings grape, dried blueberry, sweet orange and fruit candy notes to an Americano or a latte, with a distinctive almond finish.