Long black coffee long black coffee

Many friends are very curious about long black coffee. On the surface, it is not much different from American coffee, so many friends don't know the difference between long black coffee and American coffee.

Long black is a black coffee that originated in Australia. In Australia, people generally use Black Coffee to refer to black coffee and White Coffee to refer to coffee with milk. The term Espresso is called Long Black after using Short Black,Short Black plus the right amount of water, which is generally translated as long black and Australian black in China.

Does this look no different from American coffee? As a result, some people force the difference between the two-American coffee is diluted with espresso and then diluted with water, while long black coffee is to add water to the cup and then pour espresso.

What is the basis for this? It turns out that the biggest difference between the two methods is the degree of preservation of Crema (coffee oil). If you put the espresso first and then pour the water, the Crema will be washed away, while the water before the espresso will be poured, and the Crema will remain intact on the surface. This layer of Crema can provide a full taste for coffee.

This sounds very reasonable, but it is not the difference between American coffee and long black coffee. Because the way American coffee is made does not specify whether to pour water first and then coffee or coffee first and then water. So, American coffee is fine either way. But long black coffee is particular about the order of water and coffee, which is to put water on the cup first, and then extract the espresso in the water. It is estimated that Qianjie is in order to find out the distinguishing point, which leads to the rumor that it is different because of the order in which it is poured in.

The most obvious difference between American coffee and long black coffee is the amount of water added. American coffee is usually mixed with more water, and the ratio of coffee to water is usually between 1:5 and 1:8. This is because Americans are used to drinking drip-filter coffee, the concentration is very low, just a little coffee flavor, so after the rise of espresso, American coffee made with espresso as the base also has to add a lot of water to restore that light coffee flavor.

Australians are more interested in the taste of coffee, which has been shared before. The difference between Flat White and latte is that the flavor of Flat White coffee will be more rich. Long Black (long Black Coffee) has a stronger coffee flavor and smaller cups than American coffee. The usual practice for long black coffee is to extract two espresso (40g) into a cup containing 100-120ml water, leaving the liquid rich in Crema.

The addition of 1:3 water is currently diluting the concentration of espresso, on the one hand, reducing the irritation of espresso, on the other hand, the flavor of diluted coffee can be felt more easily, and retaining the surface oil can keep the coffee mellow. Don't have an experience.

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