How to Make a Long Black (The Right Way) – Dosed

A long black is hot water in the glass first, then a double shot of espresso poured on top. That's the move that separates it from an Americano, preserves the crema, and gives you the clean, bold flavour the drink is known for. Here's how to make a great one at home — no machine required.

What Is a Long Black (and Why Does It Taste Different from an Americano)?

A long black is an Australian and New Zealand coffee classic. It's two shots of espresso added to hot water — but the order matters more than most people realise.

When you pour espresso over water, the crema (that golden layer on top of a fresh espresso) stays intact. It floats on the surface, adds aroma, and gives the drink a richer, smoother feel than the same two ingredients combined the other way around.

An Americano is the same ratio flipped: espresso goes in first, water is poured over the top. The crema is destroyed on contact. The result is a flat, slightly more bitter cup. Same ingredients, different experience.

What's the Right Ratio for a Long Black?

The standard long black ratio is two shots of espresso (about 30ml each, so 60ml total) to 150-200ml of hot water. That gives you a drink that's bold without being aggressive, with enough volume to actually enjoy.

A few things to get right:

• Water temperature: use water that's just off the boil — around 90 to 95°C. Boiling water makes the coffee taste harsh and can destroy the crema on contact.
• Glass or cup: a clear glass shows off the crema and keeps the drink cooler for longer. A ceramic cup retains more heat if you prefer it piping hot.
• Strength: if you like it stronger, reduce the water to 120ml. Lighter, push it to 220ml. The two-shot base stays the same.

How to Make a Long Black: Step by Step

What you'll need:

• 2 doses of espresso-strength coffee (see below for the no-machine version)
• 150-200ml of water, heated to around 90-95°C
• A glass or cup

Method:

1. Heat your water to just off the boil (90-95°C). If you don't have a temperature-control kettle, boil it and let it sit for 30 seconds.
2. Pour the hot water into your glass first. Aim for 150-200ml depending on how strong you like it.
3. Pour or add your espresso over the top of the water. Do not stir — the espresso should float on top, crema intact.
4. That's it. Drink it as is, or add a small amount of sugar if you need it.

No Machine Needed

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How Do You Make a Long Black Without a Coffee Machine?

This is where most people get stuck. A traditional long black needs a real espresso shot, which means a machine. But there's a shortcut that actually works: liquid coffee concentrate.

Dosed Liquid Instant Coffee Concentrate is extracted directly from fresh coffee beans, so it has the same strength and flavour profile as a real espresso shot. You skip the machine, the grinder, and the cleanup. Two doses (30ml) straight into your hot water and you're done.

The method is exactly the same:

1. Pour 150-200ml of hot water (90-95°C) into your glass.
2. Add two doses (30ml) of Dosed concentrate directly into the water.
3. Give it one gentle stir if needed, then drink.

You get the same clean, bold flavour as a cafe long black. Takes about 30 seconds.

Tips for the Best Long Black Every Time

• Always water first. If you remember nothing else, remember this. Water first, coffee second. Always.
• Don't use boiling water. It makes the coffee taste bitter and flat. A few degrees below boiling makes a noticeable difference.
• Don't stir. The espresso floating on top of the water is the point. Stirring it in gives you something closer to an Americano.
• Use a clear glass. You can see the crema, it looks great, and it reminds you not to stir it.
• Taste before adding sugar. A good long black is bold but not bitter. If yours is bitter, the water might be too hot or your coffee-to-water ratio is off — adjust before reaching for the sugar.

Frequently Asked Questions

What's the difference between a long black and an Americano?

The order of ingredients. A long black is hot water first, espresso second — the crema stays on top and the drink tastes smoother. An Americano is espresso first, water second, which destroys the crema and produces a slightly flatter, more bitter result. Same ingredients, different experience.

What's the correct ratio for a long black?

Two shots of espresso (60ml) to 150-200ml of hot water at around 90-95°C. For a stronger drink, reduce the water to 120ml. For a lighter version, increase to 220ml. The two-shot base stays the same.

Can you make a long black with instant coffee?

Standard instant coffee granules don't produce a real espresso shot, so the result won't have crema or the same strength. Liquid coffee concentrate (like Dosed) is a better option — it's extracted the same way as espresso and has the right strength to make a proper long black without a machine.

Can you make a cold long black?

Yes. Use cold or room-temperature water instead of hot, and pour the espresso or concentrate over the top. Add ice if you like. It won't have crema, but the flavour is clean and refreshing. Some cafes serve this as an "iced long black" or "cold brew long black".

How strong is a long black compared to other coffees?

A long black is one of the stronger black coffee drinks. It's less diluted than a filter coffee or batch brew, stronger than a flat white (which adds milk), and similar in caffeine to two straight espressos. The added water makes it more drinkable than a straight double shot without reducing the caffeine.

Make a cafe-quality long black at home

Espresso-strength coffee, no machine. Just add water.

Liquid Instant Coffee Concentrate

Cafe-quality long black in 30 seconds. Available in Original Bean, Vanilla Bean, Caramel and Decaf.

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