How To Make A Long Black Coffee?

Pour the (not too hot) water first, followed by the double shot. Certain cafes pour directly from the espresso machine's hot water tap, and the cup can absorb some of the heat. At Padre, they use an urn to pour 100 millilitres of 70-degree water.

Although the long black originated with Caffe Americano, it was perfected by the Italians.

Italians historically brewed two varieties of coffee: espresso and cappuccino. 

Americans who adore black coffee traveled to Italy, they would request a large cup of black coffee. This was unfamiliar territory for the Italian barista, who was accustomed to preparing (and drinking) black coffee in the form of a tiny espresso.As a result, they altered their espressos over time to accommodate American tourists and created a huge (or long) cup of black coffee.

Americans were accustomed to sipping brewed filter coffee, and the espresso intensity was considered excessive. The Italian barista immediately reacted by pulling one shot of espresso into a pre-filled cappuccino cup. That was the birth of the long black.

While there is some diversity in how the long black is prepared presently, the standard practice is to extract an espresso shot over hot water rather than adding hot water afterward. This is the optimal method for producing a sweet black coffee that preserves the lovely crema and prevents the flavors from being burnt.

Long blacks, as a single full-length espresso shot pulled over hot water, have become popular at a number of specialty cafes. And, while this method makes an excellent brew, we feel that the black coffee drinker desires to appreciate the flavors and nuances of the coffee's origins in addition to being full-bodied and powerful.

Thus, we prefer to prepare it in this manner, with a double ristretto shot. The result is a bolder, more syrupy cup with increased intensity and decreased acidity when using this procedure.

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