I'm from Melbourne. Nothing stopping you from ordering an iced long black. The only rules I have seen is that it should only be espresso and water mix at the correct ratios. With Australian summer heat it's always nice to pour over ice for a refreshing chilled coffee drink with lots of flavour 😊

nz barista here, the way that my cafe operates is that we would extract the espresso directly into the hot water, using a metal stand to get the cup as close to the portafilter as possible, so that there is a thick crema on top of the water.

Seen a couple of comments about this already but I'll chuck my thoughts out anyway. Barista in New Zealand, here. I've worked in a cafe in the north and 2 in the south, and I like to visit different cafes all the time. What I've seen is that you get just 1 size of both drinks, Americano is a large drink, often served in the largest mug available. The long black is served in a tulip cup. I have been shown at the 3 different cafes that with an Americano, the shot goes in the bottom of the cup and then fill it up with hot water. The long black is served opposite to that, with the water going into the cup then pulling the shot on top. However, with an "at home" set up when you have more time to be making each individual drink, makes sense to pull the shot into an espresso cup and then add it to the water gently. I think a lot of the cafe work I've done has been a case of just making the drinks as fast as possible while still maintaining a high quality. My go to (because my body can't digest milk) is an Americano with a caramel shot, normally. But sometimes I'll skip the flavour shot and drink it black. Recently, when a sweet craving hits, Americano with chocolate. (Basically a mocha without the milk)

Espresso with water > water with espresso

As a Russian, we have crazy all-season flavours of creamy coffees, for example lavander раф (pronounced as rough), it's kinda like latte but creamier. Creamy and "milky" coffees are extremely popular here, so for someone like me (an average espresso and espresso-like enjoyer) to find even an okay americano is quite "rough" :)

Congrats on the new studio space Morgan,thanks for the video

I'd never heard of a Long Black, but I guess that's what I've been ordering (here in the US). I always ask for an Americano in their smallest cup, 'with room', and then never add cream. So maybe halfway between straight espresso and a normal Americano.

Another really well done presentation Morgan - thank you. You do a superb job explaining the basics of your craft, let alone some of the more complicated issues. The key reason I pull my shots directly into the hot water is that all of the shot pours in, with none of the essential oils, crema and other trace elements left behind (in a separate vessel). Personal preference is all that is, but I 'grimace' when I see those glistening, chestnut-colored flavorful ingredients left behind in your stainless cups.

so cool to see you in a studio Morgan! hype for the future of the channel!

The way I see americano served more and more often is with an espresso in a larger cup and a little jug of hot water on the side. That way you can add as much or as little as you'd like.

You have such a bubbly personality,which is awesome. Love the videos,keep them coming!

Can you make an episode about caffeine free coffee? I've been watching your videos forever but had to change my meds a while ago, and now I can't have caffeine anymore. I'd love an episode where you explain how caffein free coffee is made and how it could affect the flavor 😊

I worked in a chain coffee place and I 100% never heard of americano being water first. The long black was a wild and new thing to hear about specifically because it was water first

When you ask for an Americano in Spain, they put the expresso first and use the same machine to fill the cup up with water. I have never had a coffee place serve me an Americano like you prepare it. Not even specialty shops.

We spent 2.5 weeks in Italy and after several days I definitely was craving my American coffee! I think it had to do with the volume of coffee. A cappuccino doesn’t last as long as a couple cups I get from my French press! I actually really enjoyed the coffee in New Zealand a lot! The flat whites were amazing each day!

I never heard of the Long Black, before watching this video. Thank you for introducing me to it. My usual, every day, pre-work coffee is closer to the Long Black. But, I always just called it a strong Americano. I do a quad shot, into a metal mug (I think it holds 10 ounces,) then add a few dashes of bitters, and fill the mug the rest of the way with cool water.

Aussie Barista here, at our cafe we do Long Blacks but you can get them regular size (double shot), a large (a triple shot) and Iced which follows same shot ratio to the size chosen. We always offer milk and any extras if desired. I did have some Canadians come in the other day asking for an americano and because we dont have it on our menu and havent been taught about it, this video is extremely helpful so next time i get someone asking i can actually make it for them knowing i know what im doing, cause i was very nervous to ask them and explain to them how we do 'our version' so i gave them a long black hoping for the best. lesson learned :) thank you

Always love your content Morgan!! as an Australian, a barista and avid drinker of long blacks, i cant say i have ever had or ever made the long black you made. it is always made the Americano way, im now going to run off and try it your way :D

i've worked as a barista in germany for 7 years: in every place of the three that i worked at water went in first like (anecdotally) in a long black. apart from starbucks an americano in germany (and as far as i can tell in france and italy as well) is a smaller beverage, the way you made your long black. some places make things fancy by serving you an espresso shot in a cappuccino cup and hot water in a little carafe so you can mix your drink at the table.

Thank you for this explanation. As an Aussie I am used to drinking Long Blacks at cafés and, having also heard the WW2 story about the Americano, I thought they might be the same drink. Good to learn that my Melbournian Barista brothers and sisters have got the real thing down to a fine art and… well, let's leave it at that in accordance with Morgan's instructions at the beginning of the video, eh? 😁😁

As others have mentioned, you are generally welcome to customise coffee here in Australia as much as you like also. Particularly the Iced long black is a staple of our hot summer it’s standard recipe is: In a standard sized frappe type cup, fill to the absolute top with ice, add cold water leaving just enough room for a double shot of espresso to float on top. This keeps the dilution to a minimum, and still gets you the crema on top

i live in aus at the moment, was born in nz. at my work our way of making an americano is espresso then hot water and the long black the opposite way around. ive had to explain the difference to a few of my coworkers as they dont realise theres a stronger taste with the long black due to the crema. iced long blacks are a summer favourite so you can ice both types. long blacks are very VERY common probably the second most i get daily. i prefer espresso with milk, thats just my way of having coffee

My wife and I were recently in China, where third wave coffee is definitely surging in popularity. My wife ordered americano’s, which were on every cafe menu, and we now realize that she received Long Blacks. She would ask for more hot water, and got quizzical stares every time. I guess the proximity of Australia to China has influenced the coffee culture. It was nice being able to get good quality coffee in China, which was not the case when I was last there in the mid-nineties! Thanks for the informative video…. I never really knew what a Long Black is…. Not a common item here in Canada.

As an Aussie who lived overseas for years I got good at explaining a long black to barristas "a short, double shot Americano" would usually get me there or "a strong Americano with half the usual water" very occasionally someone would respond "You mean a long black?" and my day would be made. 😊 I noticed there is a subtle difference between Australia and New Zealand though. In Australia you will almost never see the word "Americano" on a café menu but if you order a large long black that's basically what you get. Whereas in NZ a long black is one size only, the bigger one is called an Americano.

I appreciate your respect for NZ and Aus coffee culture. I am a flat white girlie myself

I've been traveling in Europe for a couple months now. Thanks for explaining why I've had to switch to ordering Americanos instead of just a cup of black coffee, and for letting me know that if that is not an option, and Long Black will do basically (but not exactly) the same thing.

Welcome back Morgan

TIL I prefer a long black to an americano. For the last 15 years I’ve been asking coffee shops to make “an americano but with like 6 oz. of water and pour the espresso gently over the water please.” 😂 I never knew, I just knew that I liked them more concentrated and with the crema on top.

Thank you!

Hey Morgan, what type of glass is it you used in your video thumbnail (the one on the right) I've been trying to find a one with the same shape as it. Anyways, cool video!

Fun comparison. Nice to see. May I give a suggestion about production : ) Try rotating your lav mic so it points downwards. This may (or may not) have a positive effect on the sibilants.

Here in recent day Italy the americano started out as a way to mimic drip coffee with an espresso machine, usually it is a single shot (7 to 10 grams in) diluted to the volume of a standard cappuccino mug. So something more similar to the long black you brewed, a bit stronger even

NZ barista here. At my place of work we don't actually make a distinction between Americano and Long Black; they're both espresso with water poured onto it. I suppose our small size would closest approximate the proposed style guide in this video but frankly only about one in one hundred customers actually know what kind of coffee they've ordered and how it's different to the others.

I just wanted to drop a thank you here, cause I have learned so much from this channel on how to make and enjoy coffee at home. My hobby of good coffee making has made my expectations so high it is hard to go out for it now hahaha which isnt a bad thing

Thanks, as Long Black enjoyer this video just make me happy. For the next video, could you explain about cold brew? Thanks!

I'll drink either one. Good luck with your new studio🎉

Also consider the different style of shots that people use for theee drinks! Australian cafes usually dose triple shots, pull a split espresso or even ristretto in the cup, while double shots are more common in the US. This is the most common reason a cafe will only put one of these drinks in their menu. The best I've seen is a skilled barista dialing the shot on-the-fly when I asked for a long black in a cafe where they serve americano. But please don't ask your barista this unless you know them well and they don't mind. Also, don't complain, you asked for it...

Iced Americano (decaf) was always my go-to “green mermaid” order back when I was newish to coffee. The reason? I was cheap. Iced Americano with mocha syrup was at least a dollar cheaper than an iced latte, and all I had to do was walk over to the cream pitcher and top it up. That trick doesn’t really work hot, only iced, but I thought the results were tasty. These days… my order is still often the decaf iced americano. Only, I drink it black and unsweetened.

The fact that you felt the need to ask for people being cordial in the discussion of two drinks of espresso and water, tells you everything you need to know about the Internet. 😌

When you said to float the coffee over the water, it made me think of my old bartending days. It got me thinking about what would happen if you poured the hot water over the back of a spoon to heat it up, and then pour the espresso immediately over it; how it might effect the crema on a long black.

At my café, in France, we serve the espresso in a large cup and the hot water in a small pitcher so the customer can adjust the amont of water in their drink. Nice studio by the way 😊

Ever since you taught me to put salt in my coffee, I’ve been actively looking forward to your videos ❤

A recent trip to Barcelona changed my view of coffee. I had always been a fan, but the people of Spain are dead serious about it. In Spain everything starts with espresso. Every restaurant I visited had an espresso machine. I made it home and immediately invested in a moka pot and now have developed "gently brewed" espresso (no sputtering overheated moka at my house!) Finding your channel has been a pure pleasure. I'm more interested in coffee than ever and you've got all the details.

I vacationed for a month in Australia and had long blacks that were very strong. When I got back to Canada the drip coffee no longer satisfied, it was just hot water with brown colourering, no flavour. I searched for something like the long black. I finally found it with the Moka pot.

What kind of camera did you use? I never see such a great quality of video. It feels like it’s real time video

Thanks for the lesson on a Long Black. I find that my tastes seem to change from time to time. I started out making Americanos when I first got an espresso machine. Over time I have come to prefer either a Flat White, or a Latte. Usually a double. If I want a black coffee I will usually just make a pour over. I will however give a Long Black a try. Thanks Morgan.

Morgan "teaches" coffee. Tks gurl!♥

Thanks Morgan! Very informative!! As a proud Aussie, my morning go-to at home is a long black. I'm not great at steaming milk, so when I'm out I'll spoil myself and get a magic 🙂.

When I was in Paris and asked for a Long, they served me an Espresso in a regular cup and a pot of hot water. So I pour in the hot water myself to my liking and to add more hot water in as I drink, watering it down. This makes kind of sense, as I am extending my coffee drinking time a bit longer than usual. Truthfully, if the water already poured in ahead of time, I don't think I could even tell the difference between an Americano or a Long Black.

May I ask how large your espresso shots were for this video?

Hungarian here (working in Austria). Long black here comes usually as it is from the machine. It automatically brews the coffee with more water but I also put one shot of extra hot water in it, or when the guests require then I give and extra shot in a different cup.

In Austria, we have the "Verlängerter" ("elongated"), which is more or less the same as the Americano, usually served in a fairly large cup. It's probably a matter of people in different places having the same idea. Originally, it was probably made with mokka, not espresso, but nowadays espresso is the standard here.

An Ozzie here and my order for a long black is 3/4 and I top it with cold sparking/mineral water. this gives it a sparkly mouth feel and also takes the just-boiled water edge so you can drink straighaway

Kiwi here. From my experiences working 10+ years in a variety of high end cafes, thats a prety long long black. And a tulip or ceramic cup is preferred (as you experienced). Sometimes folk want a filter with milk. I'll steer those people towards the americano mostly.

@MorganDrinks Ill have to try these, but first is the making of the espressos. I prepare and drink pour over coffee at home. How do I go about making espresso? ratio of coffee to water? Thank you in advance.

4:50 I love the fact that you pour your water into the empty glass in concentric circles, small but still circles! I guess that´s habitual!! 😀 Otherwise - informative, clear and concise as usual! Congrats on the new studio space!! 😊

Morgan can you make a magic, they're also an Australian (specifically Melbourne) invention

long black is my favorite espresso-based beverage and now I know how to properly make it, thank you

Going to cafes in the south island of New Zealand, it is quite common/usual to be served a long black in a cup around 1/2 to 3/4 full of just espresso, then get a small stainless jug with the hot water to add to your taste. This seems the best way to my partner who will always drinks long blacks.

Great video..

Great vid 🙂. You noted that you used 125ml of water for your long black. What was the amount of the shot you added ? Am keen to understand the ratio you applied here. I use a manual lever press espresso machine; it doesn't have a standard portafilter size like most auto machines do. Thanks heaps.

What is this vertical slide?

how hot should be the water? is it different for long black and for americano?

I've ordered an americano three times. Once was at a movie theater, and I think they just watered down some Keurig coffee. It was bad. But I had one at a coffee shop, and it tasted just as watery. The third was at Dutch Bros (they didn't serve black coffee normally, so I ordered a double espresso with water.) It was fine. I'm interested to try the long black. At home, I use an aeropress or moka pot and add a little water.

Some other fun facts. I lived in both Singapore and Korea for years. In Singapore because of more Aussie influence I suppose, the proper coffee shops typically have long blacks, flat whites, etc in the menu (ignoring Singapore style coffee which is a diff thing). In Korea, Americano is king - anecdotally I noticed that the default drink for adults in korea is an Americano or iced Americano.

I order Americanos a lot when I go to a coffee shop and add a splash of half and half. I have never heard of a long black before so I will give them a try. I like variety but the next time I walk into a coffee shop I'm tempted to order a Long Black Americano just to see what I get.. 🙂 Thanks for the video.

I do something kind of like these drinks at home. I don't have an espresso machine, but I do have an Aeropress. So I'll make the largest brew I can with it, put it in my usual travel coffee mug and then top it off with hot water. I've also done cold brew and added hot water to it.

The way we made our americanos is 12oz, hot water The espresso content is 2 portafilters with 27 grams each, pulled to ristretto Our espresso was a nice custom blend that had richvchocolate and citrus notes Truly one of the best things to look forward to in Chicago, but ill always prefer my cortado over anything i can get anywhere

My partner was a barista in Aotearoa (NZ) a few decades back and the way they built the Long Back in the cafe she worked in was to pull the espresso into the mug then provide the hot water in a small jug on the side.

I wonder, too, if there's some sweet spot to balance mouth feel and origin flavor. I expect adding more water can open up the coffee in that the lower surface tension might separate out the nuances of the flavors much like adding a bit of water to whiskey can. Interestingly, I find in drinking spirits that some respond better to water than others, which also makes me wonder if the ideal ratio of coffee to water will vary depending on the origin and the roast. All that said, I love good coffee, so consider the experiment worthwhile in its own right!

Perhaps I missed it, what temperature is the water for both the Long Black and the Americano? Boiled? Would you pull the water from the steam wand of one's machine? Thanks!

Thank you KZfaq algorithm for suggesting your channel! Great video! Subscribed! Long black gang here…and I like to live dangerously by making the shot directly into my cup of hot water 😏

Something occurred to me when you mentioned floating the espresso on the water in the Long Black: In the cocktail world when doing a float it's common to pour it over the back of a barspoon. I wonder (mostly academically, since it's not my style of drink) if that methodology would have any impact on the Long Black.

Can you please make a video about caffea liberica. This variety has a special place in my heart since it was the variety of coffee being farmed from my mom’s and my wife’s province back in the Philippines.

I am learning to be more cultured (drinking something other than Red Bvll) with the help of Morgan. Thank you!

Does the room have slick enough floors to do your intro slide

We used to make a 1:1 ratio espresso and water and call it a cut double. Served the same purpose as a picollo latte to a latte. Fits right in with your analogy. Being an Aussie I probably fed into the Americano is espresso then water argument, but your analysis is better, its more about how they function for the drinker rather than exsctly how they're built.

dear precious Morgan, do you have a video / can you make a video explaining the diff between just a regular drip coffee versus an americano? this question has been in the back of my head for a while now, ever since one time when i got my usual americano at a cafe (cause i preferred that at the time to the drip coffee) and my mom asked "well how is it different than a regular coffee? you're adding water to that espresso, but you cannot add water to a regular coffee cup to warm it up?" (mind you, my mother has never drank coffee, she only drinks black tea with sugar). I said "well because then the regular coffee would be way too watered down, at least with espresso i can water it down but its still tasty and also it lasts a bit longer before it cools all the way down". I'm sure this is some of the basic taste/experience differences, but is there something more to it? is there really any difference between a drip coffee and an espresso that has been watered down to the same thin-ness (for lack of better word) as a drip coffee? isn't there something in the espresso process that pulls different taste out, and also isnt the body thicker and such because its not quite filtered the same as drip?

If you’re trying to order the closest thing to a long black in the US how would you phrase/specify/customize that order?

Who makes the cup you made the americano in?

I spent a couple of months in Australia 24 years ago, and greatly enjoyed having long blacks during my time there. When I returned to the US, I never managed to find anywhere that knew what they were, and eventually gave up on it. It’s interesting to learn that lots of places in the US seem to serve them now.

when traveling and visiting a new cafe, ordering a long black is my benchmark for it’s going to be a good experience. if they don’t know what it is i adjust my expectations 😅

Interesting, my main go to coffee is a double espresso and let the water run a little longer so at the end the drink is about the size of a cortado, still has a great creme on it then.

My wife is from Spain so I spend quite a lot of time there. In Spain an Americano is typically just an espresso where you put a lot more water though the puck,. They have typically 4 buttons on the espresso machine. Single short, double short, single long, or double long. For an americano you make a double dose and then press double long to get a pretty big drink. Drip coffee doesn't exist there more or less.

I naturally make a long black, and like you about 125 grams of water, but never knew the official name. I always call it a microcana. I also like to add a bit of half and half to it which makes it really creamy. Also, sometimes I make a lungo espresso with 19-20 grams in and 60 out and then add 150-175 grams of water just to make a bigger drink.

“Espressos” is the real dagger Morgan lol. (I am being silly, no offenses) I know it’s correct also depending on what is the spoken language, but it killed me just a little . Love the new studio. Great vid.

Former Aussie barista here. In my cafe you can get an iced long black or a large long black (3 shots) in a 12oz cup. However, unless you ask for it, you'll get a standard (or regular) sized drink with 2 shots of espresso.

As many have already commented, the espresso is pulled directly onto the hot water in the cup. This is not optional.

How interesting! In the US, I have always seen Americanos being coffee first, then hot water, both in specialty shops and brand chains.

Thank you for explaining this. I thought these drink is interchangeable (pardon my ignorance). No wonder all this while I think the cafe is not consistent, apparently I ordered wrongly. Thus, it come to light that I enjoy long black more than americano😂

Can you start a podcast

I was expecting a Vienna type of coffee reading about the long black (Vienna coffee might be a complete series of its own - hint, hint😊). Haven't heard of it as the down under version before. Will definitely try that with my machine if it makes a difference using the pre selected programs for more water or filling up an espresso with hot water afterwards.

I only wanna live in a world where we debate coffee

0:00-0:01 What a change up! 😂

IMO, making an americano espresso then water fits its origin story better. I'm not convinced that following that story is actually necessary, though.

Long Black was my go to when in AU. I miss it. Just not the same if Im not drinking it while strolling down the sidewalk in Williamstown or the CBD. 😢

If I have a fancy bag of beans, I'll generally make a long black at first and take some time to enjoy it. But day-to-day I make Americanoes - I just need a big cup of hot bean-juice mostly. I still always pour the shot after the water though - it just looks better for absolutely zero extra effort.

As Americano is my go to coffee in the UK i noticed a distinction that Costa always seem to be espresso in to water and Starbucks seem to be water in to espresso. I assumed this was their SOP kicking in, but any other cafes have been a random mix of method. I always thought the long black was the sister of a flat white and that is fairly consistently same sized and smaller than other coffees on a traditional menu.

As a Canadian in the UK i thought my only cafe quest was finding something similar to a London fog. Now my quest is ordering ammericanos and seeing if they do espresso or water first.

In Europe a lot of the automatic coffee machines make the usual drinks and then a lungo. This seems to be a long espresso so more like the long black but by doing a long draw espresso. How does that fit in, if at all?