Throughout Australia and New Zealand, long black brews are commonly found. It's similar to an Americano, but with a stronger aroma and taste to complement it.
A good long black is made by first pouring the (not too hot) water into the cup, then adding the double shot on top. Some cafes use a hot water tap on the espresso machine to dispense the espresso. Typically, 100 - 120 milliliters (3.5 - 4 ounces) of water are used, but the amount used is considered to be flexible depending on personal preference. The stronger flavor of the Americano is due to the smaller volume of water used in comparison to the Americano.
It's easy to tell if a long black has been properly prepared because it will arrive with some crema (which will be less dense than a short black due to the larger surface area) and it will be at a temperature that is suitable for drinking immediately.
It is especially enjoyable when drinking lighter specialty espresso roasts because the additional water allows for the flavors to open up a little. You get the fuller mouthfeel of an espresso - as well as the opportunity to take your time over your brew.
Drinking one or two cups of black coffee every day can lower your risk of developing cardiovascular diseases, including stroke. In addition, black coffee has been shown to lower the level of inflammation in the body. Black coffee is an antioxidant powerhouse, with a high concentration of polyphenols. Black coffee is rich in vitamins B2, B3, B5, manganese, potassium, and magnesium, among other nutrients.
It appears to increase the production of stomach acid in most people, but it does not appear to cause digestive problems in the majority of them. As a result, it is perfectly acceptable to consume it on an empty stomach.
Other Questions about Coffee
Questions not about coffee (but important to coffee)
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).