September 17, 2026 Nicolas Di Stefano

Tips for the Perfect Long Black Coffee

Most coffee guides will tell you that making a long black is as simple as mixing hot water and espresso. They’re wrong. A long black is the most deceptively simple drink in Australian coffee culture. It only uses two ingredients, but most people get at least one crucial variable wrong. As a roaster, I know exactly which variable matters most, and it’s not the one most guides focus on.

Key Takeaways

The pour order: A long black requires pouring espresso over water to preserve the delicate, golden crema on the surface.

Mind the temperature: Water heated over 96°C will scald the grounds, pushing the extraction into bitter, unpalatable territory.

The perfect ratio: Use a 1:2 ratio of coffee to water (approximately 100ml of water with a 60ml double shot) for the ideal balance of strength and body.

What is a long black coffee?

A long black coffee consists of a double shot of espresso poured over hot water, served without milk, in a cup of approximately 150 to 180ml.

It’s Australia and New Zealand's answer to the Americano, but with one critical difference: the order of preparation is reversed, and that order is everything. The drink emerged as a way to serve espresso in a longer format without sacrificing the crema.

Nicolas' Verdict: The long black is fundamentally an exercise in restraint. Two ingredients, one order rule, and a hundred ways to get it wrong.

If you prefer milk-based alternatives, you can read our guide on what is in a macchiato coffee. Otherwise, for the pure black coffee purists, this is the ultimate brew.

Americano black coffee in a white cup

Long black vs Americano: What's the difference?

This is a massive point of confusion, but the distinction is simple. It’s not just about the order of the pour. It is about what that pour order does to the crema, the mouthfeel, and the temperature of your cup.

Comparison: Long Black vs Americano

Feature	Long Black	Americano
Pour order	Water first, espresso on top	Espresso first, water on top
Crema	Preserved on surface	Destroyed or dispersed
Strength	More concentrated	Slightly more diluted
Mouthfeel	Heavier, more syrupy	Lighter, thinner
Nicolas' Rating	The correct choice	Acceptable if you must

The long black ratio: How much water and espresso?

Achieving the perfect cup requires a balanced long black ratio. The standard is 100 to 120ml of hot water combined with a double shot of espresso (approximately 60ml), creating a total volume of 160 to 180ml.

Here are the three main options to consider:

Standard

This is my top recommendation for most home brewers. It uses 100ml of water with a double shot, resulting in a bold, full-flavoured, and crema-forward cup.

Longer

This option uses 120ml of water with a double shot. It is slightly more diluted, making it excellent for those transitioning from milk-based drinks while still retaining enough strength to hold the crema.

Short black

For reference, this is a single shot of espresso (30ml) served on its own with no water. It is useful to understand as the pure, undiluted starting point.

How to make a long black: Step by step

Understanding how to make a long black comes down to these essential steps. Follow them consistently and pull a perfect cup:

Step 1: Preheat the cup

Fill your cup with hot water first, then discard it before brewing. A cold cup can drop the drink's temperature by several degrees in the first thirty seconds, killing the aromatics.

Step 2: Heat your water

Heat your fresh, filtered water to between 90 and 96°C. Never use boiling water. Water at 100°C will scald the espresso on contact, making the drink taste harsh and pushing it into bitter territory.

Step 3: Pour the water first

Pour 100 to 120ml of the heated water into your preheated cup.

Step 4: Grind fresh beans

Grind your beans immediately before extraction. A double shot ground to order makes a measurable difference to the quality and thickness of the crema.

Step 5: Pull the espresso over the water

Pull a double shot of espresso directly over the hot water. Pour from as close to the water's surface as possible. A low, gentle pour preserves the crema layer, while a splashing pour from a height mixes everything and flattens the texture.

Step 6: Let the crema settle

Do not stir the drink immediately. Let the crema settle for thirty seconds before drinking. The crema on top acts as a lid, keeping the drink hotter for longer and delivering the first intense burst of flavour.

To explore our full range of roasts built for black coffee, browse our Black Coffee Beans online today.

How to make an iced long black

The iced long black is an incredibly refreshing summer drink, but you cannot simply pour hot coffee over ice without ruinous dilution. Follow this four-step method:

Step 1: Cool the espresso: Brew a double shot of espresso and let it cool for two minutes. Pouring hot espresso directly over ice melts it instantly, watering down your drink.

Step 2: Ice the glass: Fill a tall 300ml glass completely with ice.

Step 3: Pour the water first: Pour 80 to 100ml of cold filtered water over the ice.

Step 4: Pour the cooled espresso: Pour your cooled espresso slowly over the water and ice, keeping the pour low and gentle to preserve the layers.

Barista Tip: For the cleanest flavour, use cold filtered water rather than tap water. The temperature contrast between the pre-cooled espresso and the ice is what creates the beautiful, layered look in the glass.

If you want to explore cold coffee without espresso, our cold drip coffee guide covers a completely different extraction approach.

What are the most common long black mistakes?

If your black coffee is tasting flat, bitter, or sour, you are likely falling into one of these three common traps:

Mistake 1: Pouring water over the espresso. This is the most common mistake, and it instantly turns your drink into an Americano by destroying the crema before your first sip.

Mistake 2: Using boiling water. Water above 96°C extracts harsh, bitter compounds from the grounds. If your espresso is flowing too fast and tasting sour on top of this, read our guide on how to fix sour espresso to dial in your grind.

Mistake 3: Using too much water. A long black should be 160 to 180ml total. If you use more than 200ml, the drink becomes thin, the aromatic compounds dilute out, and the crema completely disappears.

What's the best coffee bean for a long black?

Because a long black completely strips away milk, there is absolutely nowhere for a weak or unbalanced bean to hide. You need a robust, high-quality bean that can hold up to dilution.

I recommend our Primo Espresso Classico Italian Coffee Beans 1kg. It is a bold, traditional dark roast built specifically for espresso-based drinks without milk. It has the heavy body needed to remain rich and sweet across the full 180ml.

Shop Primo Espresso Classico Italian Coffee Beans

If you prefer a slightly lighter, more nuanced cup with less intensity, our Primo Espresso Tazza D'Oro Medium Roast 1kg is an excellent alternative, offering sweet, caramel-like tones.

Shop Primo Espresso Tazza D'Oro Medium Roast Coffee Beans

FAQ: Your Black Coffee Questions Answered

How many shots in a long black?

A traditional long black is made with two shots of espresso, which is a double shot. This provides the necessary strength to balance the hot water without tasting watery.

What is the difference between a long black and an Americano?

The difference lies in the order of the pour, as a long black pours espresso over water, while an Americano pours water over espresso. This simple difference is what preserves the crema and the heavy, syrupy texture of the long black.

How much water in a long black?

A standard long black uses between 100ml and 120ml of hot water. Adjusting this amount allows you to customise the strength of the final drink to your preference.

Is a long black stronger than an espresso?

No, a long black is actually weaker than a straight espresso shot because it is diluted with water. It contains the same amount of caffeine though, since it's built on the same double shot base. For a deep dive into caffeine levels, read our ultimate guide to caffeine content.

Can you make a long black with a pod machine?

Yes, you can easily make a long black using a pod machine by running a water-only cycle first, then brewing a coffee capsule directly over it. This keeps the crema intact and mimics the traditional stovetop or café method.

Additional Reading

If you're keen to keep reading up on Primo Caffe's range of content on coffee beans at large, find some quick access links below. Happy reading!

---

About the Author

Nicolas Di Stefano is a third-generation Master Roaster and Director of Primo Caffe. With decades of family tradition behind him, Nicolas combines time-honoured Italian roasting techniques with a passion for quality, delivering delicious coffee that Australians expect.