CHF 5.00
Long Black
Double espresso poured over hot water. Clean, long, full-bodied.
The long black is the espresso drinker's long coffee, and the Australian take on it. Hot water goes into the cup first, typically to around 200–250ml, then a double shot is pulled directly over the top. The result is a full-bodied, clear-tasting coffee with the crema intact, without the dilution or flatness that comes from brewing filter coffee weak.
The order of preparation matters. Water goes in first, then the espresso is poured on top; this preserves the crema and produces a cleaner-tasting cup. If the espresso goes in first and water is added on top, the crema is destroyed and the flavour is more bitter and less complex.
The long black suits people who want a longer coffee experience without milk. It's a good test of the base espresso quality; there's nowhere to hide when it's just coffee and water.