Espresso drinks
Long black
A long black is a double espresso poured over hot water, which keeps the crema on top. It is stronger and more aromatic than an Americano.
- Ratio About 1 part espresso to 1.5 to 2.5 parts hot water
- Serve 120 to 150 ml, hot, in a small cup or glass
- Grind Fine
Written by the KAIVO team, Mumbai. Last updated 4 November 2026. Cite as: KAIVO, "Long black", kaivo.in/pages/drink-long-black
A long black comes from Australia and New Zealand. Hot water goes into the cup first, and the espresso is poured on top, so the crema stays on the surface and the aroma is stronger. It is served in a smaller cup than an Americano, so the taste is more concentrated. Many cafes there use it as the standard black coffee order.
How it is made
- 01
Warm a cup and add about 100 ml of hot water.
- 02
Pull a double shot of espresso.
- 03
Pour or pull the shot gently over the water.
- 04
Keep the crema on the surface and do not stir hard.
- 05
Sip it while it is hot.
Brew it with Espresso machine
A KAIVO blend for this
The Slow Charge
The Slow Charge is a dark roast with milk chocolate, apricot and caramel notes, and KAIVO lists espresso machine as a way to brew it, which gives a smooth and slightly fruity long black.
Medium roast, tasting of milk chocolate, apricot, caramel.
See The Slow ChargeQuestions
Is a long black stronger than an Americano?
Usually yes, because the same shots go into a smaller cup, so there is less water. The crema also stays on top and adds aroma.
Why does the crema matter in a long black?
Crema holds aroma, and keeping it on the surface means you smell and taste more of it with every sip.