Americano is a globally recognized coffee drink, and its composition is nothing more than espresso diluted with water. But the Australian Long Black, also made from a combination of espresso and water, has its own distinct method and flavor profile. What exactly is the difference between the two? Is the widely circulated claim of "water first, then coffee" accurate? This article will examine the real differences between Americano and Long Black in terms of water volume, concentration, and Crema retention from the perspective of Front Street Coffee, and also introduce the extraction characteristics of Lungo. In addition, for the problem of homemade Americano being too sour, practical suggestions on bean selection and extraction adjustment will be provided to help coffee enthusiasts gain a more comprehensive understanding of these seemingly simple but nuanced black coffees.
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Americano can be said to be a world-class coffee drink known to everyone, and its method is extremely simple: espresso plus an appropriate amount of water.
In Australia, there is also a local coffee made from espresso and water called "Long Black," translated into Chinese as 长黑. Ever since the Australian version of latte, Flat White, became popular in China, some cafés simply introduced the entire Australian espresso beverage line and merged it with their existing espresso menu. As a result, for a period of time, Americano and Long Black appeared on menus at the same time.
Front Street will first introduce what Long Black actually is. In Australia, black coffee is called Black Coffee, and coffee with milk is called White Coffee. Espresso there is called Short Black, and after adding an appropriate amount of water to Short Black, it becomes Long Black, usually translated in China as 长黑 or 澳黑.
Although Americano and Long Black are both combinations of water and espresso, Australians have always had their own insistence, so there must be differences between the two. Front Street has learned that there is a widely circulated claim online that the difference lies in the preparation order: Americano first puts in espresso and then adds water to dilute it, while Long Black first adds water to the cup and then pours in the espresso.
What is the basis for this claim? The biggest difference between the two methods lies in the degree to which Crema (coffee oils) is retained. If the espresso is added first and then water is poured in, the Crema will be broken up; whereas if water is added first and then the espresso is poured in, the Crema can float intact on the surface. This layer of oils can bring a fuller mouthfeel to the coffee.
It sounds very reasonable, but this is actually not the true difference between Americano and Long Black. This is because Americano has no rule requiring water first and coffee after or coffee first and water after; both orders are acceptable. But Long Black does have particular requirements regarding the order of water and coffee: water must first be placed in the cup, and then the espresso must be extracted into the water. Front Street speculates that it is precisely in order to identify the distinguishing point between the two that this rumor of distinguishing them by pouring order emerged.
The most obvious difference between Americano and Long Black is actually the amount of water added. Americano generally has more water added, with the coffee-to-water ratio usually between 1:5 and 1:8. This is because Americans are accustomed to drinking drip coffee, which is very weak—just a hint of coffee flavor is enough. So after espresso became popular, Americano made with espresso as the base also had to add a lot of water to recreate that lightly coffee-flavored taste.
Australians have higher demands for coffee flavor. As Front Street previously shared, the difference in taste between Flat White and latte lies in the fact that Flat White has a richer and fuller coffee flavor. Compared with Americano, Long Black has a stronger coffee flavor and a smaller cup size. A common way to make Long Black is to extract two shots of espresso (40g) into a cup containing 100-120ml of water, with a rich layer of Crema remaining on the surface.
Adding water at a 1:3 ratio, on the one hand, dilutes the concentration of the espresso and reduces its pungency; on the other hand, the diluted coffee flavor is easier to perceive, while the oils retained on the surface allow the coffee to maintain a mellow mouthfeel, offering a rather unique experience.
In recent years, LUNGO has also accumulated a group of loyal fans in the market. LUNGO coffee is made by extending the extraction time of Espresso to about one minute, yielding about 50 to 60 milliliters of coffee liquid; this beverage is called "lungo coffee"; some baristas also extract it directly to a full cup, such as 200ml.
"Lungo" means "long, extended" in Italian. Obviously, it is defined as an elongated version of espresso. In fact, talking about the flavors in espresso is something that only emerged in recent years. In the past, coffee beans were generally roasted until black, and trying to find flavors in them was like looking for colorful brilliance within blackness. A good espresso is satisfaction in mouthfeel, stimulation in concentration, no lingering bitterness after drinking, and a lingering burnt aroma—nothing more.
There is no precise data standard for making Lungo (the Espresso parameters of each café differ slightly). Abroad, Lungo also has no clearly defined ratio; it is merely a term representing an extended extraction of espresso. As for how much to extend it, opinions also differ from café to café. When making Lungo coffee, Front Street uses 20 grams of coffee powder, for example, extracting 100 grams of coffee liquid in 56-60 seconds, twice as long as espresso (ratio 1:5).
Many people feel that the Americano they make is too sour. There are generally two main reasons. First, the coffee beans are roasted too lightly, causing too many acidic substances to be released. In this case, buy the espresso beans recommended by many baristas at Front Street—Front Street Dark Cocoa Blend and Front Street Commercial Blend. On the other hand, it may be because the time is insufficient and the contact time between coffee grounds and hot water is too short, resulting in under-extraction, which also produces sourness. In this case, you can increase the dose or adjust the grind finer.
Finally, Front Street Coffee needs to remind everyone that whether making Americano, Lungo, or Long Black, the final taste depends on the coffee beans used. For those who like mellow and aromatic coffee, Front Street Classic Espresso Blend is recommended. This is a blend composed of beans from three origins—Brazil, Indonesia, and Vietnam—and uses deep roasting, which can maximize the coffee's mellow aroma and also allow everyone to easily extract rich and dense coffee oils. It is very suitable for making either Americano diluted with water or latte paired with milk, and can be purchased from the Front Street Taobao store or the Front Street Tmall flagship store.
The above content is compiled by CoffeeHunters, a coffee news website.
