Long Black Coffee

Long Black Coffee is a popular black coffee beverage widely enjoyed in Australia and New Zealand. Its distinct identity comes from its preparation method: hot water is poured into the cup first, followed by a freshly extracted espresso shot (typically a double shot).

This reverse-pouring method helps preserve the crema, the golden-brown aromatic layer on top of espresso. As a result, Long Black Coffee delivers a more intense aroma, sharper flavors, and a heavier mouthfeel compared to an Americano, where hot water is poured over espresso, causing the crema to dissipate more easily.

Origins Linked to Italys Espresso Culture

The history of Long Black Coffee traces back to the early 20th century in Italy, during the rise of electric-pump espresso machinesa technological milestone that shaped modern espresso culture.

Italians traditionally enjoyed bold, concentrated espresso with little or no milk, sometimes with a touch of sugar. However, after World War II, American travelers visiting Italy began requesting larger cups of black coffee, similar to American-style drip coffee that they were accustomed to at home.

Since espresso was too strong for them, Italian baristas diluted the espresso with hot water. This created what became known as the Caffè Americano, or simply Americano.

Arrival in Australia and New Zealand

Italian migrants brought espresso culture with them to Australia and New Zealand during the mid-20th century.
However, electric-pump espresso machines did not arrive in Australia until 1956, when Melbourne hosted the Olympic Games.

Italian communities seized this moment to introduce authentic espresso and Americano-style coffee. Their cafés quickly gained popularity among both Italian immigrants and locals.

The Birth of the Long Black

Although the exact origin date is unclear, evidence suggests that Long Black Coffee was developed in Australia as a refined variation of the Americano, based on two key adjustments:

1. Reversing the pouring order

Hot water goes into the cup first, and the espresso is poured on top.
This preserves the crema valued by coffee lovers for its aroma, complexity, and richness.

2. Using less water

Americano usually uses 177355 ml of water.
Long Black uses only 89118 ml.

Common ratio: ¾ hot water : ¼ espresso

This results in a coffee that is more intense, aromatic, and flavorful than an Americano.

Why Long Black Became So Popular

Australians and New Zealanders have long appreciated pure coffee flavorsclean, bold, unaltered by milk or sugar. For them, coffee is an experience, not just a source of caffeine.

Long Black Coffee became widely loved because it showcases the true character of espresso, allowing drinkers to savor the aroma, acidity, and depth of high-quality coffee beans in their purest form.

You can find high-quality coffee beans for brewing Long Black Coffee at all Rimping Supermarket branches.