{"id":5716,"date":"2020-09-24T20:32:07","date_gmt":"2020-09-24T12:32:07","guid":{"rendered":"https:\/\/tommykwan.com\/blog\/?p=5716"},"modified":"2020-09-24T20:32:07","modified_gmt":"2020-09-24T12:32:07","slug":"whats-long-black","status":"publish","type":"post","link":"https:\/\/tommykwan.com\/blog\/coffee\/whats-long-black\/","title":{"rendered":"What’s Long Black?"},"content":{"rendered":"[Ref perfectdailygrind.com<\/a>]\n

Long black is a popular coffee shop drink in Australia<\/strong> and New Zealand<\/strong>. Just like the americano, the long black is an espresso-based drink. The ingredients are the same in both: espresso and hot water. The difference, however, is in the preparation.<\/p>\n

The writer of the article reached out to experts in the region for a definition of what the drink is and how it\u2019s made. Levent Doganay is a coffee expert at\u00a0Coffee Brewmasters<\/a>, in Melbourne, Australia.<\/p>\n

The main difference between an americano and a long black is in how the hot water is mixed with the espresso. While an americano is made by pouring hot water over espresso, the opposite is true for a long black<\/strong>. By pouring the espresso over hot water<\/strong>, the drink retains more crema, more than it usually would for an americano.<\/p>\n

Typically, a long black is also prepared with less water than an americano.<\/strong> It is therefore more concentrated, meaning that the flavour of the espresso is more pronounced. It should not be mistaken for a lungo, which is an espresso shot extracted with more water than usual.<\/p>\n

Levent says: \u201cIn Australia and New Zealand, a long black is traditionally made by pouring a double shot of espresso or ristretto over 100 to 120ml of hot water<\/strong> from the espresso machine.\u201d<\/p>\n

While making a long black is relatively simple, as with any beverage, you need to be careful. Pouring an espresso over water that is too hot will affect the flavour of a long black. It will also mean that customers will have to wait for their drink to cool down, and won\u2019t be able to enjoy it immediately.<\/p>\n

Levent recommends using water<\/strong> that is heated to around 70\u00b0C<\/strong>. He says this gives a long black \u201cgreater clarity in flavour and a clean finish\u201d. It will also keep the drink sweet, and help it to retain the layer of crema over the top. If the water is too hot when the espresso is poured over, the crema will dissipate more quickly.<\/p>\n

A long black is meant to be savoured. It is traditionally drunk without milk<\/strong>, meaning that the flavours of the underlying espresso blend are more noticeable than they would be in a cappuccino or flat white.<\/p>\n

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[Ref perfectdailygrind.com] Long black is a popular coffee shop drink in Australia and New Zealand. Just like the americano, the long black is an espresso-based drink. The ingredients are the same in both: espresso and hot water. The difference, however, is in the preparation. The writer of the article reached out to experts in the Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-5716","post","type-post","status-publish","format-standard","hentry","category-coffee"],"_links":{"self":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts\/5716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/comments?post=5716"}],"version-history":[{"count":1,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts\/5716\/revisions"}],"predecessor-version":[{"id":5719,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts\/5716\/revisions\/5719"}],"wp:attachment":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/media?parent=5716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/categories?post=5716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/tags?post=5716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}