Americano Vs Long Black - What's the difference & how to make each version of this black coffee.
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- Опубліковано 29 чер 2024
- In this video we are taking a look at the difference between an Americano and a Australian style long black coffee. There's often a little confusion over exactly what each one is and how they should be prepared. Luke tackles this issue in our video an explains what they are and he brews up a version of each coffee as an example.
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Mixing Imperial and metric measures in the same sentence really makes my head spin. Time for a coffee
Yes I know, we have to deal with it a lot, all we need it then takeaway coffee cups to not be in OZ and we are sweet!
Thank you for providing ml ang grams i can't with oz's
Virgin: "noooo (my) measurement system is so much better" Chad: "i know how to use both"
Americans weren’t in Italy in WW1
Thanks! Very clear distinction!
Yeah, good video! I’m not a black coffee drinker but I love making them for customers who are dining in. Simplest coffee to make. After watching Jimmy’s video, I always do the long black last. Or I sometimes make it first and quickly run it out to the table. I use a wooden block (which are our spare table numbers) to catch the crema
Great to hear your putting some love in to the long black, your customers will appreciate it.
thanks for explanation
What a great video! Thank you and thanks to Jimmy as well 👍🏼
Glad you enjoyed it!
Great video as always guys 🙏
Thank you, 🤜🏻
The long black looks so much better than an americano; I love the crema. I would normally stay away from a water-diluted espresso, but I would definitely try out the long black. Good job, guys.
Thank you. The lower volume of water as it cools brings out the sweetness in the Esprssso, many people sip a hot black coffee and say they don’t like it, our tip is to wait till it Cools. 🤙🏻
Long blacks are great
But doesnt the crema make it bitter and contains the oil from the coffee beans?
Great tip about using fresh heated water instead of boiler water. I found the difference quite noticeable. Thanks for the video.
It helps the flavours stand out more! 👍🏻
@@dsdf_fdp1858 The issue is that steaming milk leads water to evaporate in the steam boiler, causing it to refill. The minerals stay behind though, so if you don't let the hot water run for a bit from time to time you can get really high mineneral concentrations inside the steam boiler.
That second espresso shot looks insanely good.
I have a Nespresso as I can’t afford the good equipment lol. I make my Americano with a double espresso and 6 or 8 ounces of water and a half ounce of heavy cream. I will definitely change to putting the espresso on top!
So should go with the traditional americano or
Yeah it would be interesting to see more of the comparisons. Can start with other traditional Aussie versions like flat white, but it would also be interesting to just go through all the drinks, like once again what's the difference between a latte macchiato and a cappuccino and how to do them properly at home.
Sure, we have another video explaining the milk drinks, and jimmy covered the coffee menu already. Which has a great response, we will see where the gaps are. 👍🏻
00⁰⁰
Thanks very much that is so amazing
No problem at all, you're most welcome!
thx
👍🏻
Damn that last syrupy shot over the cup makes a great and delicious looking one
It sure does, the look does it for us every time. 🥰
@ArtistiCoffeeRoasters Great stuff! I love your videos. You mentioned in this one not having a distribution tool. Through your experience, did you notice any impact on the final extraction? Will you do a video on distribution techniques and tools? Thanks.
I love how the Crema on the Americano came out better than the longy b
FINALY you back on gs3 xD
Yes, always on it, just not been filming it, is there anything your after?
@@ArtistiCoffeeRoasters Hello, ty for asking. i have also this machine . I inherited from my father.
im kinda beginer with this machine . someday make video about making flat white with this machine ?
ty!
Clear, great video 👍
Thank you for your video! I'm looking for a barista job in Perth But, I'm not sure the difference between americano and long black
Gold luck with the job hunting, there are many opportunities at the moment
oh. that Long Black looks tasty
I have a collegue who prefers what I term a 'white americano'. Made like a traditional americano but with a tiny amount of frothed foam on top.
Ok, thanks for sharing, it would be a long macchiato here in n OZ
Great explanation
Glad it was helpful!
Wow…. I love how whisper quiet your machine is !!
La Marzocco GB5 👌🏼
Thats a gs3 MP
Appreciate it 👍👍☺️☕
Great vid im just a home barista but have watched a heap of videos on this from americans italians and aussies and each to there own but from all of it an americano is the exact way you made the aussie long black but you could vary the amount of hot water and the long black is a shot pulled with anything between a 1 to 3 or a 1 to 5 ratio. Excuse me if im wrong but then so are plenty of baristas in oz and around the world. Again maybe no right or wrong but just go with what you have been shown. Still a great vid and love your content👍🏻
Is it the machine that makes such a rich looking espresso? Or is it the beans? I don't see something that is that thick with my Barista Express
It’s the machine and the beans combined. The machine has a better pressure, temp and flow through the coffee. Then it’s having the right age and a good roast.
In Ireland we'd always do it the Aussie method with espresso on top, just a 12 ounce cup size
Nice. Thanks for sharing
In canada, we make americano the same way as you make long black. And with long black, we pull the espresso and let it fill up to 3/4 of a 5 oz cup.
great video , thanks bro
Thanks for the video, I'm from Gold Coast and I'm running a coffee shop in China at this moment, I put the LB on the menu instead of Americano as other normal local coffee shops did, most of the people keep asking me what is the difference between LB and Americano, personally like LB more than Americano, cause the rich crema on the top is tasted so good. Nice video mate.
Thank you, we are LB lovers all the way. 🤙🏻
If I was going to do anything other than the straight shot, that Long Black looks vastly superior... might even try it tomorrow am! Cheers,
Hope you enjoy! Let us know what you think
Thank you for this amazing video
Can you tell me the traditional Americano made with single shot espresso or double shot ?
Double ✌🏻
When you think about it it is all the same once you mix that just look little different in the beginning
I’ve worked at a lot of coffee shops in the US, and not a single one ever put the hot water on top of the shot. The shot always went on top. Mandatory.
And one of the more common sizes I would make of Americanos is 8 ounces.
I don’t know where this conception that americanos have the shot on bottom came from.
Thanks for your insight, it seems to be perhaps the older way it was made and has changed over the years.
We also make it with hot water in first, you achieve a far better crema when espresso is added after water.
Thats a beauty long black 👌🏻
Cheers
My long black is made by small electr coffee grinder. I shake it vigorously untill the harsh sound of beans subsides to a whisper then I invert the grinder and shake vigorously some. More. I take a McCormick measuring spoon and fill a tablespoon measure to not quite heaping once then twice. Then toss the grounds into#2 :Melitta tan filter. The paper is pre- wetted with . Index finger holding each side open then place in medium jelly sieve then into cheap plastic funnel. The funnel goes into thick mug probably 4 or 5 Oz. Then tea kettle scalting hot water into funnel. Remember to make a smooth crater of the dry grounds beforehand. I then lift the funnel and watch that the liquid is dark amber colored and flowing quickly into mug.I fill funnel maybe4 times depending on progress of filling mug. The coffee should appear black! As you gaze into mug. Then you should see oil speckles from the beans on top of the surface of the coffee. At no point is the grounds tapped or picked. The grounds are left loose after scooping from zip lock bag. This is as close to Vienna coffee as I personally have come. If you want you can place a slab of butter in mug add honey or instant whipped cream. You can also place a drop of oil of Annie or add 1 or 2 anise seeds for delicate licorice flavor. That is my Vienna black coffee. It should look like black tar.go easy and sip.Remember this is made from dark roast whole beans.😅
P .S. your stomach may curdle a little this is strong stuff so go easy. It is more of a desert coffee but once you taste it youl want to gobble it so go easy. It takes getting used to. Hopefully enjoy.😅😅
Thank you for sharing. 🤙🏻
Would the long black be similar to a black and tan? With the expresso floating on top of the water? Or is it slightly mixed with the water?
the crema floats on top, not sure what you mean by a black and tan? i have not heard of this before, sorry
Love the video and found it very helpful in improving my long backs at home. Keep up the great vids :)
However your history of the Americano is probably a little flawed. Firstly, it is not likely to have originated from the First World War as: i) the US virtually did not feature in the Italian theatre of WW1 (just one US regiment was deployed there); and (ii) espresso machines were only in their infancy during 1914-18 and definitely were not widely in use.
Commonly the history of the Americano is usually referred to have been born out of the Second World War where, as you rightly stated in your video, US troops found the intense, rich espresso of the Italians too strong and preferred a watered down version in a larger volume cup. Whilst this story fits a convenient narrative, it doesn’t quite correlate with reality. That is, Angelo Gaggia only created the modern espresso machine that brewed coffee under 9 atmospheres of pressure at the end of the War in 1945, and these machines did not start appearing commonly in Italian cafes until 1947.
The reality is probably somewhere in the middle. US forces preferred a weaker coffee than what was offered throughout Europe during their involvement in the war from 1942-1945. As espresso became more popular in Italy during the post war period, a brew recipe that catered to American tastes was created to accommodate the large number of US troops that remained stationed in Italy. This recipe understandably was then transported back to the US and around the World as American GIs moved back home and elsewhere abroad.
Thanks for the history lesson, we have not really studied the ww, your dates make sense. Thank you.
Interesting. Yet, as per Wikipedia, Somerset Maugham wrote twice about Americano in the 1920s, the protagonist ordering and drinking as Americano in Naples in WWI. Most likely it wasn't supposed to be just brewed coffee, as in Naples American-styled coffee is not called Americano afaik (it is now called 'bibbitone', roughly translates in 'large drink'). So early influences of American drinks on Italian-styled coffees clearly predates WW2. The original place in Turin where the first Italian espresso machine was used by mr. Moriondo in the 1880s (coffee brewed with steam, not extracted by pressurized water, thus taste probably closer to moka coffee then to modern espresso) was called 'American Bar'.
I still don't understand if I'm doing something wrong with the tamping. My thinking is,
set the grind size to get a good Bar pressure, set my distributor to the depth that I don't need to use the tamper (i think)
I did that because everytime I tamped only, the pressure bar go way up like 16-17 the extraction rate is very slow and my machine stopped working.
Mu question is do I set my grind size a little bit coarser to use my tamper? I feel like that's the skill I need to work on but I don't know what I'm missing to get that good flow rate.
ps. Apart from not flowing at all is a 10 second flow rate.
So we have a great video coming out next week for you! 👍🏻 you have to get the tamp standardised, with the right amount of coffee then you change the grind to suit the time you are trying to achieve
@@ArtistiCoffeeRoasters will definitely be back for it, thanks guys
In your opinion, how does pouring the hot water before or after the espresso change the taste of an Americano?
We find long blacks increase in flavours when you have a lower temperature. So by having the hot water increase the Esprssso temperature it’s not as tasty. Also the Crema has a creamy texture that gets lost if it’s not on the top to sip
Hey. I loved your video. That long black looks delicious. But which is the superior way to make an americano though ? Adding water to an espresso or the reverse.
Ozzie long black looks best!
I live in Greece and in my town nobody knows to make Long black but I make it exactly like that in my home only difference is I have no kettle and I use water from the espresso machine
Great to hear, try and educate all in your local area!
In the video, you mention that one of the main differences, is that in making a long black, you pull a ristretto. In THIS video however (unless it was edited out) I didn’t see a grind adjustment when prepping the portafilter for the long black shot. Now,…I know there are differences of opinion out there in regards to the definition and approach to making a “ristretto” shot. Do you guys use the same grind size for a regular and ristretto shot and just pull it early?
My understanding was that you need to grind slightly finer for a ristretto so that you are aiming for a reduced weight of liquid out in the SAME TIME as a regular shot.
But, again, I know there is a difference of opinion out there regarding this.
How do you guys approach it?
No editing out, we try keep it all real. This is becoming more of a frequent question. We keep the grind the same and only run less water thru the grind. We don’t adjust the grind to get the same volume, we see that as under extracting the coffee. I think we will do a full video on this. Thanks for the question! 👍🏻
@@ArtistiCoffeeRoasters I wouldn't think you would adjust the grind to get the same volume out. How would that be a ristretto. My understanding was to adjust the grind in order to get less liquid out but in the same TIME as a regular shot. Thus, preserving the extraction parameters. I would think that you'd get a different extraction if you pulled the same grind shot with less time. (i.e. UNDER extracted, as it has not had the same amount of time to extract)...and hence WHY you need to change the grind setting. But, I know, people disagree on this. But, that is just MY uderstanding on how it works.
I agree with op. The ristretto requires a grind adjust to get a shorter volume/weight within the time constraints of a normale. There are even some shops, such as Wolff Coffee right there in Australia, that pull ristretto in a reduced time 18-22 seconds. Also, let's define ristretto as 1:1.
Excellent sir
Thank you for the video. I very much like the cup you use for the long black. What brand is it? It is difficult to find this style of cups in the states?
These are called ACME
This was very interesting and definitely fits with my experience as an Australian coffee drinker. I suppose if you were going to try and create an analogy to milk-based coffee drinks, perhaps a long black would be to an americano as a flat white is to a latte...which much more espresso in relation to the milk (or water). With such prominence placed on the espresso component, it certainly makes sense to try and retain the crema as much as possible for a long black, and I gotta admit we Australians certainly do judge our long blacks by the quality and thickness of their crema!
Thanks for you comments, gland you found similarities in your experiences
Now I want to travel to Australia for the crema!
Apart from the total volume of the Americano’s, what’s the difference between pouring the espresso onto hot water and pouring hot water onto espresso?
It’s whether the crema floats or not. The crema holds oils and flavours that can be muted once mixed with the water.
Hey am a barista but I want to know if the americano is the other meaning to to American coffee
Where I am from, I have only drunk the 10 oz. Americano version of what you had prepared. We, however call it "podaljšana kava" (roughly translated as "long espresso" or "long coffee"). I have never had a traditional Aussie long black before because cafés don't serve them.
Thank you for the explanation, dear sir.
Looks like the crema on the top is purely for aesthetics. The ingredients remain unchanged, and the taste should remain consistent as long as you maintain the same ratio of coffee to water, right?
Please do a video on lattes and flat whites as well :)
Sure can. It will come soon.
Caffè latte. A latte is just plain ol' cow milk. I wish more English speakers knew this. And no, it's just not short for the long term. You wouldn't go to a coffee shop and order milk expecting espresso in your milk.
I pretty much only do long blacks, but, controversially, I use a spoon to scoop out all the crema, because, sure, it looks great, but it doesn't taste great.
Sounds like you might need to work on your extractions so you can enjoy that sweet sweet crema 👌🏼
@@ArtistiCoffeeRoasters yeah, nah, my extractions are fine and, well, there's no accounting for taste, but I'm gonna go with James on this one: ua-cam.com/video/1_XDwbW7YM4/v-deo.html
Sure it looks better, but after you stir it .. does it matter? (well apart from the ratio obviously)
Americano is always brewed directly into hot water and directly into the cup. Water is never poured on top. The crema should always be a thick layer atop. If the drink needs cream or sugar, they must be added before the espresso.
Thank you
Do you have a video about the short black or macchiato’s?
how much expresso and hot water?
I just got the gs3/mp. As far as timing, do you start the clock when the pump turns on or when the first drip hits the cup. I know the gs3 displays a timer on the lcd.
❤❤❤
As a long black drinker and a former barista who worked in Sydney for 5y - I approve!!!
Cheers. 🤙🏻
Hi, it looked a very neat espresso machine, what kind please? Does it available in Australia?
It’s a La Marzocco gs3, it’s available all over the world and we can help you in Australia if you wish to buy one. 👍🏻 we have a few videos on our channel about the machine specifically, check them out and let us know if you have any further questions
Really excited but when do I use a ristretto and when do I use a espresso? Especially for milk drinks. ☕️
The LB is a ristretto in the small cup, anything larger like a mug 10-12 is a double shot
@@ArtistiCoffeeRoasters so anything under 10-12 is single shot or double ristretto?
Thanks, super clear!
What machine is that though? The coffe pours out so smoothly, silky! I have a Nuovo Simonelli Oscar II and apart from being a lot noisier it 'splashes' out the coffee more... Is it pure the quality of the machines or is there another trick to it?
La Marzocco GS3
Yes it’s a LM gs3, most machines should pour a great espresso, take some care in the way you grind and pack your espresso. And use a fresh roast coffee. 👍🏻
@@ArtistiCoffeeRoasters Thanks. Ik use fresh coffee. My grinder is also from Nuova Simonelli, but it's not the most expensive. Is that the problem?
Great video. Why not have a long extraction for the Ausie long black, instead of starting with hot water in the cup and then adding a shot of espresso?
The taste is more measured
I just wonder what is preferred. I feel like long black is the move for an Americano. But i see people put water after the espresso which seems wrong after watching videos.
Yep, it disturbs the creama, it can make it taste more like instant coffee if there is no creama, the mouthfeel is different. Cheers luke
@@ArtistiCoffeeRoasters thank you for that
Does americano has sugar added too or its pure coffee and water
no sugar added.
The ozzy long black one looks delicious
It is my daily go to brew! Cheers luke
Good stuff fellas. I nly drink long black and your explanation was good.
I hate going into a brew house, ask for a long black and the barista says, "americano, sure..."
NOOOOOO 😞
Too often this happens
Long black definitely looks better
Me: Must be a cool coffee vid
Video: Ounce
Me: Aight imma head out
Can’t we all just agree on one standard measurement already 🤦🏼♂️
Why use pre-cooled 75 degree water for the long black? Why not hot/freshly boiled water?
Too hot is going to let the long black sit for too long to cool to drink, also it’s sweeter at a cooler temperature
@@ArtistiCoffeeRoasters Hey thanks for the reply. Certainly a personal preference - I do find many cafes serve what is to me a very cold LB. To me the hotter it is the better it tastes (assuming you're able to drink it right away).
1/2 espresso in 10oz cappuccino cup is correct ???
I'm watching this while sipping Mcafe premium roast i made pour over style. 🤣🤣🤣
🤦🏼♂️
What about the taste? Do they all taste the same? And why do I often get baristas asking if I want my Americano white?
Thee won’t taste the same as the water to coffee ratio is different and the temperature is cooler in the LB making it sweeter. Milk in Americano is quite common we hear, like an old style instant coffee you can make at home
Great video, what’s the brand of the kettle?
Thanks Patrick! That is a Stagg EKG Temperature Controlled Kettle by Fellow. You can learn more about it here: artisti.com.au/products/fellow-stagg-ekg-electric-kettle?_pos=2&_sid=90fb2b393&_ss=r
A well-made and informative video. And a flat white?
Thank you! You'll find our flat white how to here: ua-cam.com/video/r1m_SJSsUic/v-deo.htmlsi=1RDGc0MH2ittO9mI
So in the case of a Lungo, what is the max ml amount to expect?
We can assume the lungo means long, it’s only ever a max 12oz in Australia, it’s rare here to get a 16oz LB. Hope that helps answer your question
@@ArtistiCoffeeRoasters I was actually referring to espresso, like ristretto, espresso (normal) and Lungo
The third drink aussie long black is the best one!
I wish you’d also give ounce measure. I don’t do grams
aussie long black looks the best. love the creamy texture with brighter colour.
they are very delicious, 😍
do I have to triple shot to get strong full body americano ?
No, double should be fine, but a medium to dark roast. If your looking at a light roast then yes if you want lots of body
@@ArtistiCoffeeRoasters 🙏🏻👍
The “Long Black” looked far nicer than either of the “Americano’s” - Mmmmm
A great looking LB is so sexy. 🤙🏻
Americano vs. Long Black?
Easy win for long Black. Americanos taste like ass.
Oh, you meant something else by vs... :)
Solid video, well done.
😂😂🤙🏻
What brand is the third cup?
The 2 white are ACME, the blue is from Kmart,
Thanks!
So what? The long black is a 170ml drink? Do you stir them afterwards?
What about a flat white
It’s coming soon
I do 1:2 espresso with 90 grams of water that kind of americano.
That’s a nicer stronger brew. 👍🏻
How much grams of water for each of this drinks you pour in the cup?
Is it normal to mix and match metric and imperial measurements (grams and ounces) when calculating coffee measurements? I can't get my head around it
I don't think it is this simple. The result is usually very acidic cup of coffee. It is not close to the usual pot coffee.
I believe you need non acidic origin of coffee, Ethiopian coffee, for instance.
Do people really have ability to detect any taste difference or is it mostly a texture difference?
It’s is a taste and texture mix, if you drink black coffee you will certainly taste the difference and the intensity on the top of the coffee will be different. Cheers luke
pressure 11 bar ? why?
That second method is quite silly: you waste a lot of valuable and delicious crema when you pour it out of the small espresso cup. Look, I'm a Pom [No chirps about The Ashes, please! :•) ], but now living in Sweden. I've visited Australia twice and the best coffees I've ever drunk in my life were in Sydney. I make my own flat whites every day now, but I've yet to taste one that even gets close to the superb coffee I had in The Rocks. G'day, Blue, and thanks for a wonderful video. 👍🏻☕
Yes it’s always sad to see crema left behind in a shot glass.
It’s hard to beat an Aussie flat white.
Ordered a long black at the airport recently and they poured the entire cup through the basket 😬
Oh no, that’s not good
In northern Europe, this would be called a cafe crema, or just a normal coffee. Admittedly it does require a coarser grind, but it's generally on the smaller side and produces perfectly good coffee.
Hey, interesting but I wish you would not use ounces. No one in Australia uses ounces.
ugh! Quick reference for people from civilised cultures (including we Australians who have no idea what this guy's on about):
Assuming he's using US ounces, which might not be true, because he's not American ...
1oz "ounce" = 28.4ml, therefore ...
6oz ≈ 180ml
8oz ≈ 235ml
10oz ≈ 280ml
12oz ≈ 350ml
Haha, thank you, yes the coffee culture still uses Oz, it’s crazy, but that’s how it is for takeaway coffee measurements. I will try avoid this from now on, the problem is the ml is not always the same as Oz when you convert or when cup manufacturers make their product. Thanks to the sizing. Cheers luke
😂😂😂
From the bottom of my heart, thanks mate.
Way to much water in the 1st one! I think the 3rd is my preference.
👌🏼
90% of 3rd wave coffee shops do Americano's more like a long black.
Great to hear it’s changing.
What brand is your coffee grinder?