The long black

The long black is prepared by pouring a double-shot of espresso or sometimes ristretto over hot water with the water heated by the espresso machine. Unlike the Americano that is prepared by adding hot water to the espresso shot, a long black retains the crema and is less voluminous and therefore more strongly flavoured.

The long black has been my choice of coffee in Australia, its strong and robust flavour provides a long lasting coffee. I struggle to find a long black when travelling in South East Asia; I can't stand that watery Americano rubbish so a double espresso is usually the choice of beverage, its just unfortunate to drink an espresso when you aren't in a rush and want to just take a seat and relax.