How to Make a Perfect Long Black Coffee (Step-by-Step)
Making a Long Black Coffee might seem simple, but nailing the perfect balance of water and espresso can be tricky. So, here’s how to do it right.
Equipment
- Espresso machine (or a Moka pot as a great alternative).
- Mug or heatproof glass to hold the hot water and espresso.
Ingredients
- Freshly ground espresso beans for the boldest flavor.
- Filtered hot water to avoid any unwanted mineral taste.
Instructions
- Prepare Hot Water: Heat filtered water to approximately 185-205°F, just below boiling. This temperature helps maintain the flavor profile of your espresso. Pour the hot water into your mug, filling it halfway—this creates the base for your Long Black.
- Pull the Espresso Shot: Using freshly ground espresso beans, pull a 1-2 oz shot with an extraction time of 25-30 seconds. The grind size should be fine enough for proper pressure but not too fine to cause bitterness. If you’re using a Moka pot, brew until the espresso gently bubbles out—don’t let it overheat!
- Pour Espresso Over Water: Here’s the trick: slowly pour the espresso shot over the hot water, not the other way around. This keeps the crema intact and gives your Long Black that smooth and rich top layer. Then serve immediately for the freshest, boldest flavor.