Long Black
How a Long Black differs from an Americano
Both a long black and an Americano are black coffees made with espresso and water. They are sometimes distinguished by whether water or espresso goes into the cup first but when I explain the difference I start with how much water is added to the same double shot.
Long blacks when I worked in Melbourne
When I worked at ST. ALi in Melbourne I made a long black by adding a double shot to around 120mL of hot water. It is easier to understand the difference when compared with a Korean-style Americano made with the same double shot and around 240mL of water. The 120mL and 240mL figures refer to the added water alone. They exclude the espresso and are not the total volume of the finished drink.
Adding less water to the same espresso makes a more concentrated drink. Adding more water makes it less concentrated. That is where I start when explaining the difference between the long blacks I experienced and a Korean-style Americano.
What about a large long black?
A large long black back then contained more water and became closer to a Korean-style Americano. When I worked there a larger size did not automatically come with extra shots. With the same double shot in a small cup and a large cup the amount of water changes the concentration.
What to check beyond the name
These figures are a reference to explain my experience from that time. They do not represent a rule for all of Australia or the current recipes at ST. ALi or AWAKEN. Recipes and cup sizes vary between cafés. The pouring order of water and espresso can also change depending on how service is running.
Pouring order or the amount of crema alone cannot determine how a coffee will smell or feel. If you are choosing between a long black and an Americano check both the number of shots and the amount of water. Even with the same double shot how much water is added helps you choose a coffee closer to the strength you prefer.