Long Black | Americano Recipe
Make Long Black | Americano Recipe in just 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee
Optional
Method
Prepare Water
Heat water
Heat fresh water to 92–96°C (197–205°F). For best results use filtered water. Measure approximately 6 oz (about 175–180 ml) of hot water and keep it just off boil.
Pull Espresso
Dose and tamp
Dose 18 g of freshly roasted espresso into the portafilter basket. Distribute evenly and tamp with consistent 30 lb (13.6 kg) pressure to create a level puck.
Brew
Lock the portafilter into the machine and pull a double shot (about 2 oz / 60 ml) of espresso. Aim for a 25–30 second extraction from the moment you start the pump. The crema should be present and golden-brown.
Assemble Long Black
Pour hot water
Pour the measured 6 oz of hot water into a pre-warmed cup. Pre-warming the cup helps maintain temperature and preserves crema.
Add espresso
Gently pour the double shot of espresso over the hot water. Pour slowly and centrally so the espresso sits on top and preserves as much crema as possible, producing the classic Long Black look.