Long Black Coffee vs Americano: The Roaster’s Guide to Pour Order, Crema and Flavour
Estimated read time: 8 minutes - Last updated 26/02/2026
Following our recent feature in The Takeout, this is our full guide to the most misunderstood black coffee order in cafés: the Long Black. It uses the same two ingredients as an Americano, but the order of pouring changes texture, aroma and how the drink sits on your palate.
If your espresso base is inconsistent, fix that first with our guide on dialling in espresso at home. If you want the fundamentals, read what an espresso is and our espresso vs americano guide.
| Question | Quick answer |
|---|---|
| Is it a Long Black or Americano? | Long Black = espresso over water. Americano = usually water over espresso. |
| Is a Long Black stronger than an Americano? | Usually yes, because it is often served at a lower dilution ratio. |
| Why does a Long Black keep more crema? | Pouring espresso onto water disturbs the crema less and keeps more surface foam. |
| Best water temperature for Long Black coffee? | For our recipe: 80-85°C for black or warm-milk versions. |
Why Most Baristas Get Long Black Orders Wrong
This is the main service mistake: the drink gets treated as a modified Americano instead of its own recipe. In fast service, both drinks get poured the same way, and that is where the Long Black loses its identity.
In our Takeout interview, we discussed exactly this confusion and why education matters. The coffee and water are the same ingredients, but the order of operations is not cosmetic. It is structural.
Hydrostatics and Volatiles: Why Sequence Changes Flavour
Espresso is a colloidal suspension of gas bubbles, oils and dissolved solids. The crema is not just visual foam; it influences the aroma release and sensory timing. Research in Food & Function found that standard crema levels were associated with stronger pleasant volatile release in cup and in mouth. Related work in J. Agric. Food Chem. showed foam structure changes above-cup volatile release dynamics in the first minutes after extraction.
That is the practical reason Long Black devotees like myself care about pour order. You are preserving a crema lid over the cup for longer, so volatile aromatics stay better integrated with the drink experience rather than flashing off immediately.
Antipodean Coffee Culture and the Long Black
The Long Black is strongly associated with Antipodean coffee culture (Australia and New Zealand): espresso strength, shorter volume, high flavour concentration. It is not designed to be a large mug of diluted coffee. It is designed to be intense, clean, and drinkable over a few minutes.
At Wrexham Bean, we keep the serving tight. If you need significantly more volume, make two Long Blacks instead of drowning one.
The Wrexham Signature Recipe: Long Black Coffee Ratio in Grams
These are the same core numbers we discussed in The Takeout, now with the technical reasoning.
| Variable | Technical target | Roaster's reason |
|---|---|---|
| Coffee dose | 18.0g | Keeps brew strength high enough for body after dilution. |
| Espresso yield | 36g-40g | Classic 1:2 style extraction gives sweetness and structure. |
| Base water | 90g-120g | Dilutes intensity without flattening texture. |
| Water temperature | 80-85°C (target 82°C) | Improves drinkability and preserves sweetness perception. |
| Milk (optional) | 20g-35g | Softens edges without turning it into a milk-first drink. |
| Favourite bean | African Moon | Uganda Natural | My favourite morning black: syrupy body, clean fruit lift, and great crema expression. |
| Total beverage | ~150ml | Classic concentrated Long Black range. |
Creamier alternative (without losing coffee character)
If you want a lighter cup do: 22.5g espresso, 100g water, 40g milk. It is less about right or wrong, more about texture preference.
For a tighter profile, test a double ristretto vs espresso base side by side. Ristretto can increase intensity and shorten bitterness, but it requires clean dial-in.
Best Water Temperature for Long Black Coffee
We run 80-85°C for our house Long Black workflow. The goal is consistency and sweetness clarity, not maximum heat. In practical terms, boiling water can make an already concentrated espresso taste harsher and harder to sip.
Temperature is only one variable. Controlled brew research in Scientific Reports found that when strength and extraction are held constant, temperature alone has less sensory impact than many people assume. So use temperature with intent, but still control grind, yield and ratio.
Long Black Coffee vs Americano: Comparison Matrix
| Feature | Long Black | Americano |
|---|---|---|
| Pour order | Espresso over hot water | Usually hot water over espresso |
| Crema | More visible, more persistent | More broken/integrated |
| Mouthfeel | Heavier, syrupier | Lighter, cleaner |
| Typical volume | ~120-160ml | ~250-350ml |
| Concentration | Higher (less dilution) | Lower (more dilution) |
Pro Troubleshooting: Why Is My Long Black Bitter (or Sour)?
- Tastes like vinegar/sour: usually under-extracted espresso or water too cool for your grind.
- Tastes ashy/burnt: usually over-extracted espresso, too-hot dilution water, or roast profile too dark for this recipe.
- No crema: stale coffee, weak espresso extraction, or pour sequence reversed/too turbulent.
- Tastes thin: dilution too high; reduce water before increasing dose.
If the cup is still inconsistent, use our coffee troubleshooting guide.
FAQ
What is a Long Black?
A Long Black is espresso poured over hot water, usually at a tighter dilution than an Americano, with stronger body and crema retention.
Is a Long Black stronger than an Americano?
Usually yes. In most cafés, Long Blacks are made with less water, so concentration and flavour intensity stay higher.
Why does a Long Black have more crema than an Americano?
Pour order and turbulence. Espresso poured onto water tends to preserve more crema at the surface than blasting water directly onto espresso.
What cup size should I use?
Use a 6-8oz cup range for a true Long Black profile. Oversized mugs usually over-dilute the drink and flatten texture.
Long Black coffee is simple on paper and technical in execution. Get the pour order right, hold your temperature, and keep the ratio tight. That is how you keep espresso character in a longer black cup.