Americano – You’re Doing it Wrong
Why Everyone Should Consider the Long Black
They say, “If it’s not broken, it doesn’t need fixing,” but hear us out: there is a strong argument for why every cafe should reconsider the classic Americano and instead adopt the Long Black as a replacement on their menu. For many, the Americano is the default order when they want a longer coffee without the intensity of an espresso. It involves pouring hot water over a shot (single or double – depending who you ask) of espresso, diluting the coffee to a more approachable strength. But what if we told you are constantly missing out on a more flavourful richly intoxicating brew that preserves the nuances of the espresso? Enter the Long Black — a method of coffee brewing that deserves more recognition.
The Long Black: A Better Approach to Diluting Espresso
The Long Black, though similar to the Americano in its basic concept—an espresso-based drink diluted with hot water, albiet crafted differently. The key distinction lies in the method: hot water is poured first, followed by the extraction of a double ristretto over the water. This seemingly small change creates a significant shift in both the scientific and sensorial aspects of the drink, and here’s why:
- Preservation of Crema and Aromatics Extracting espresso directly over hot water in a Long Black preserves the crema – the rich foam containing crucial oils and aromatic compounds that enhance coffee’s flavour and aroma. In an Americano, pouring hot water over the espresso dilutes or destroys the crema, losing these delicate components. The Long Black, provides a fuller sensory experience with retained aroma and texture.
- Better Temperature Control for Optimal Flavour Espresso shots are typically extracted at temperatures above ideal drinking levels. Adding hot water to hot espresso, as in an Americano, can make the drink too hot and distort delicate flavours. In a Long Black, extracting the shot over hot water that is slightly cooler creates a cup that is closer to the ideal drinking temperature, preserving the coffee’s nuances.
- Double Ristretto: Concentrated Flavours and Balanced Extraction Using a double ristretto in a Long Black enhances flavour complexity and balance. The shorter extraction of a ristretto focuses on desirable flavours—like fruit notes, chocolate undertones, and balanced acidity—while minimising the extraction of bitter compounds such as chlorogenic acids and tannins. Extracting over hot water results in a fuller-bodied, smoother cup with well-integrated flavours and reduced bitterness.
- Enhanced Mouthfeel and Texture The Long Black offers a silkier, more satisfying mouthfeel compared to the often thin texture of an Americano. With its preserved crema and balanced extraction, the drink’s body resembles a well-crafted filter coffee rather than a diluted espresso, making it a superior choice for those seeking depth and complexity.
Flexibility in Your Cup
For cafes worried about their Americano lovers, here’s a silver lining: the Long Black provides flexibility. One of the great things about the Long Black is that it still allows room for further customisation. If a customer prefers a less intense coffee experience, they can simply add a dash more water and/or stir the coffee gently to mimic the diluted experience of an Americano without sacrificing the initial presentation of a preserved crema. This approach gives the drinker control over the final flavour profile while still allowing them to appreciate the more refined extraction method.
A Taste of Melbourne: The Long Black’s Origins
The Long Black, as many coffee aficionados know, has its roots in Australia and New Zealand, particularly within the vibrant coffee culture of Melbourne. With its laneway cafes and third-wave coffee roasters, Melbourne is known for redefining the coffee experience, making it more about quality and craftsmanship. The Long Black was born from this culture as a response to American tourists who found the strong, bold espresso a bit too intense. Rather than serve a watered-down Americano, baristas in Melbourne began pouring espresso over hot water, preserving the crema and crafting a drink with more finesse and complexity—a drink that stayed true to the espresso’s robust nature.
As an Aussie who has witnessed the evolution of coffee culture firsthand in Melbourne, I’ve seen how the Long Black has become the go-to for those who love their coffee strong but nuanced. There’s a kind of cheeky pride among Melburnians who favour the Long Black over the Americano, seeing it as a representation of our sophisticated yet laid-back approach to coffee. In fact, many Melburnians joke that ordering an Americano in Melbourne is like asking for a meat pie without the meat—you’re missing out on what makes it great.
The Long Black as a Staple
Switching to a Long Black instead of an Americano on your cafe’s menu isn’t about breaking what isn’t broken – it’s about enhancing the overall coffee experience by leveraging a scientifically superior extraction technique. With a Long Black, you ensure your customers get the richest, most balanced flavours possible with every sip, while still offering flexibility for different palates. So, next time you’re tempted to prepare an Americano, consider the Long Black – it might just become your new favourite way to enjoy a longer espresso drink.
Considered as one of the region’s pioneers in specialty coffee education and Dubai cafe culture development, Ryan Godinho is an Australian entrepreneur who is accredited as the country's first SCAA AST and National Coffee Championships Coordinator. He is a frequent contributor to Forbes and Entrepreneur Magazines and also holds a postgraduate Certificate of Advanced Studies in Coffee Excellence from Zurich University (ZHAW).
