Long Black

The long black is made by pouring a shot of espresso into a cup of hot water. It is similar to the americano, but made in reverse – water first, then coffee. While the standard water to espresso ratio is 1:1, you can dial this up or down for intensity and flavour to match your tastes.

 

Did you know? 

As coffee cools, the perceived sweetness and nuanced flavours of some coffee become more prominent.


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Double Espresso Shot


1. Fill with Hot Water

The long black is made by pouring a shot of espresso into a cup of hot water.


2. Grind and Tamp

Next, purge your group head and preheat your portafilter, then dry before grinding.

Grind your freshly roasted beans. Give the portafilter a few gentle taps to settle the grounds before tamping on a level surface. Remember, consistent pressure is key. Use the Razor tool after tamping to ensure you have the correct dose - it precisely controls the height of the tamped coffee. 


3. Extract Espresso Shot

Place the portafilter into the group head. Twist until it’s firmly in place and extract a double espresso into the glass. The coffee flow should resemble warm honey. Stir the ingredients for a better integration and balance of flavours. This brew is 2:1 water to espresso ratio, but this will vary depending on your taste preferences.