Long Black Recipe

Grind

Grind 18 g of fresh coffee to an espresso-fine consistency. Aim for a grind that produces steady crema and 25–35 seconds extraction depending on your machine and dose.

Tamp and Brew

Dose the ground coffee into a clean portafilter, distribute evenly and tamp with consistent pressure to create a level puck. Lock the portafilter into the espresso machine and start extraction. Brew approximately 36 ml of espresso (a standard double) over ~25–35 seconds. Stop extraction when volume/time target is reached.

While the espresso is extracting or immediately before serving, pour 120 ml of hot water (just off boil, around 90–95°C / 194–203°F) into the serving cup to preheat and to provide the dilution base for the Long Black. Swirl and discard or keep the preheat water depending on desired temperature: for a hotter drink, pour the hot water into the cup and leave it; otherwise pour the hot water in, let sit 10–15 seconds, then discard and proceed with fresh hot water (120 ml) so cup is warm but not overly full.

Pour the freshly extracted espresso gently over the hot water. The recommended technique is to hold the cup at a slight angle and pour the espresso slowly down the side to preserve crema; pour the espresso on top of the hot water rather than adding water to the espresso. This preserves more crema and aroma.

Taste and adjust: a Long Black is typically stronger than an Americano but milder than straight espresso. If it tastes too strong, add small increments (15–30 ml) of hot water to reach desired strength. Serve immediately.