![]() ![]() By adding a more concentrated coffee, the long black will be bolder, less acidic, and have a slightly more “syrupy” mouthfeel.These are the Vertuo specs from Nespresso’s website: espresso, 40ml gran lungo, 150ml coffee, 237ml alto, 414ml. One such variation involves adding a more concentrated, double ristretto-style shot of coffee to the water. He also says that he has added sugar, syrup, and even whipped cream in the past.Īlongside adding other flavours or milk, you can also change the espresso itself to create give the drink a different flavour. For example, he explains that he sometimes makes a long black with ice cubes when customers are after a cooler drink. Mulia says he has also experimented with different variations. He describes the taste as “ the tongue” and having a “feeling of sourness”. Mulia says he chooses coffee from Temanggung as it has “distinctive, special coffee aroma with a low acidity level, smooth, soft, floral and fruity flavours”. Mulia uses two different blends: one arabica and one robusta, both from the Temanggung region of Indonesia. Levent says that he uses a Colombian single-origin coffee which is perfect for espresso. ![]() It is traditionally drunk without milk, meaning that the flavours of the underlying espresso blend are more noticeable than they would be in a cappuccino or flat white.įor this reason, it’s important that you use good-quality coffee. Learn more about calibrating espresso recipes here.Ī long black is meant to be savoured. He adds: “There is a heavier body as there is more crema on the surface.” When asked how he would describe the flavour of the drink, Mulia says: “It is similar to americano, but has a stronger aroma and taste.” He says: “The name in my café is kopi hitam (black coffee)… when they say they want a long black or americano.” He says that a long black will appeal to “anyone who loves black coffee”.Īt Smile Koffie, Mulia and his team prepare a long black by adding 160ml of espresso machine-heated water to a glass, before pouring one espresso shot over the top. Mulia Handayani owns Smile Koffie, a café in West Java, Indonesia. Outside of Australia and New Zealand, the drink is usually advertised on café menus under a different name. ![]() Levent says: “The added water allows the coffee flavour to open and highlights the characteristics of the coffee bean and roast profile… enjoy your coffee for a lot longer!” It should not be mistaken for a lungo, which is an espresso shot extracted with more water than usual.Īs its name would suggest, the long black is generally enjoyed without milk. It is therefore more concentrated, meaning that the flavour of the espresso is more pronounced. Typically, a long black is also prepared with less water than an americano. By pouring the espresso over hot water, the drink retains more crema, more than it usually would for an americano. While an americano is made by pouring hot water over espresso, the opposite is true for a long black. The main difference between an americano and a long black is in how the hot water is mixed with the espresso. He says: “In Australia and New Zealand, a long black is traditionally made by pouring a double shot of espresso or ristretto over 100 to 120ml of hot water from the espresso machine.” Levent Doganay is a coffee expert at Coffee Brewmasters, in Melbourne, Australia. As the long black is a popular coffee shop drink in Australia and New Zealand, I reached out to experts in the region for a definition of what the drink is and how it’s made. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |