Long Black Recipe
Make Long Black Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Optional additions
Method
Prepare espresso
Grind
Measure 18 g of whole coffee beans and grind to a fine espresso grind (texture similar to table salt). Use immediately for best crema.
Dose and tamp
Distribute the ground coffee into the portafilter to achieve a 18–20 g dose. Tamp evenly and firmly to create a flat, compact puck.
Pull espresso
Lock the portafilter into the espresso machine. Brew a double shot yielding about 60 ml of espresso into a pre-warmed cup. Aim for an extraction time of 25–30 seconds. The espresso should have a rich, thin layer of crema on top.
Assemble Long Black
Preheat a serving cup (220–300 ml capacity) by rinsing it briefly with hot water, then discard the rinse water.
Pour 6 oz (about 180 ml) of freshly drawn hot water (just off boil, about 92–96°C / 198–205°F) into the warmed cup. Using hot water first preserves the espresso crema when the shot is added.
Gently pour the double-shot (60 ml) of espresso over the hot water. Pour slowly and centrally to preserve as much crema as possible; the espresso will float and create a defined crema layer on top of the water.
Serve immediately while hot. The typical Long Black is roughly 240 ml (8 oz) total and should have a clear crema on top and a full-bodied espresso flavor diluted by hot water.