In the coffee shop I work in if you order either you get the same drink, imo unless you're super into your coffee there isn't enough of a difference between them to notice it flavour-wise
@@elliottdodson4912 Maybe not as popular as it is now, but espresso was invented more than 30 years before WW2. There would have been plenty of it around.
@@Cweets it absolutely was popular before WW2. It wasn't part of Italian culture yet, but it was popular, mainly in Turin and northern Italy. At the start of WW2 it was already popular in the whole of Italy, still not in the culture yet, but popular.
It does u can see it, unless he scooped it all off for the intro and fabricated content so he could explain the difference lol, but I’ll give him the benefit of the doubt
@@doms6741 you’re misinformed. It’s not a long shot. I’ve trained many cafés and it’s always a 1:2 pull and if anything a ristretto. Why would you pull more water through your coffee to then add it to more water? Makes 0 sense to do that
@@PoisonedGamingX please re readwhat I put. I never said it was right. It's just what a lot of places do. They just pull a shot and extend it until the cup is full. They don't add water. It's bad. But places do it
In sicily (italy) we call that "acqua i puippu (polpo in italian)" that means octopus water, since it's the same color as the water you get from boiling octopuses and for Sicilians it tastes like shit. Here we really like our espresso short
James Hoffman did cover this off (I think) - a long black is a ristretto base whilst americano is espresso based. I (don’t believe) the order of water / coffee is a factor! Both look delicious though, I’ll have 5
Ristretto is an espresso, but a shorter shot (more concentrated). I worked at a Cafe where they would pull a slightly larger (longer) ratio shot for an americano or long black. I haven't tested this out really but I feel if it's a good properly pulled espresso shot then it would be good as an americano too. Some people claim you can taste the coffee flavours more this way (diluting with water) since they're less intense, but I'm not sure if agree (unless you've made an really bitter or sour bad espresso shot to start with). If I want to dilute my coffee I prefer to do with it 3.25% milk to add some extra richness to it. Fat carries flavour. Some milks are more neutral tasting than others though.
The difference was on the hot water you add, if you wanna make long black, add 0,5x of water, and if you want americano, add 1x of water or 1.5x of water : of your coffee
Can we all just agree that they all taste pretty damn delicious as long as you use good coffee, and it is freshly roasted… I would much rather a good quality americano than a terrible espresso. Drink what tastes good to you! Who cares if you like something made “incorrectly”! If I loved cheap $0.05 instant coffee more than a $10 espresso/coffee, go for the $0.05. Not only do you save money, but you are drinking what you like… Why drink something you don’t like just to please the coffee purists, who can’t agree on how to “properly make a coffee/espresso” anyways… Drink what you like, if you love fancy expensive coffee, learn how to make it lots of different ways, and then drink what you love best, or better yet just drink what you love most, and that doesn’t break the bank…
A coworker insists on getting an iced long black when everyone else is ordering iced americano or iced latte. It's iced. What do you expect to get? You still ends up with watered down coffee anyway 😭
Hot water second will burn the espresso shot, always hot water first so you loose some of the heat to the cup and makes it closer to the extraction temp
As long as the water is not poured in boiling hot, there's little chance of scalding the flavor compounds. I prefer water second because it stirs the coffee and blooms the aroma immediately.
We make americanos hot water first, then espresso. Only difference being that it has more water than a long black. Though it’s kinda rare to see a long black on the menu in an American café.
It's pretty rare that cafes in Australia actually do the long black like that. I'd say 90% of the time, they are definitely not pouring the water first anyway. In addition to that, far too often you'll get something that's just been over-extracted to death. If you buy a large long black, it's incredibly rare that they do a double shot - more likely they over-extract and just add some extra water.
The only difference is that the long black has less hot water so tastes stronger. Ive worked in probably 11 cafes all of them except the Starbucks I worked would add shots over the top for an Americano.
Apparently that story about American soldiers in Italy is a common misconception. James Hoffman has a ‘coffee explained’ video and talks about how the timelines of US soldiers in Italy and the development of the modern espresso machine do not align. Worth a watch.
While it's a nice story, modern espresso as we'd recognize with it with strength and creme didn't exist until 1948 when Achille Gaggia invented a hand-pump machine that could create the necessary pressures for espresso. Prior to 1948, espresso resembled filter coffee, just brewed much quicker. And during the war, coffee beans were relatively scarce due to problems importing them, so coffee and espresso drinking was not common at the time. Furthermore, Ernesto Valente-who bought Gaggia's invention-didn't invent the Faema E61 until 1961. This machine is the father of modern espresso and the machine on which most machines today are based. It was also relatively inexpensive compared to the machines Gaggia was making, meaning the style of espresso it brewed spread further and became the standard. So, while it's a nice story, Americanos probably didn't originate from Americans G.I.s stationed in Italy in 1945 who couldn't handle the strength of Italian espresso. The strength was basically the same as what they were used to already. Also, these would have had to be some pretty rich G.I.s as Gaggia saw espresso after he invented his machine in 48 as a luxury item, and it was super rare.
I've yet to hear anyone make the case for a long black or americano that isn't "I like my coffee to be a visceral experiential expression of my misery". It isn't about enjoying coffee, it's about 'needing' it, a toxic attitude, for a toxic drink. Personally, I'll take a short black every time, with a glass of water for refreshment on the side. The same result inside but far nicer going down.
Who would put cream into coffee? That would ruin the coffee and not make a coffee. Everybody knows you have to pour the coffee into the cream to make it coffee.
This isn’t even a difficult question. Over time you have to keep replenishing the bar of soap because it diminishes to more you use it. Therefore you put soap on your body. Then you rinse it off.
It's all just poop juice for me, can't drink the stuff. Not only is it disgusting w/o 18,000 calories of milk and sugar, it fucks my stomach up all day!
In the coffee shop I work in if you order either you get the same drink, imo unless you're super into your coffee there isn't enough of a difference between them to notice it flavour-wise
Coffee and hot water or hot water and coffee…that’s the real question
Which both equal = coffee 🤯
Should I pour my acid into my water or my water into my acid?
the difference is in the crema.
They taste the same to me..... nothing else
I read that the American soldier story is a rumor as Americano seemed to have emerged even before WWII.
Lol of course it’s not true, espresso wasn’t even popular then
@@elliottdodson4912 Maybe not as popular as it is now, but espresso was invented more than 30 years before WW2. There would have been plenty of it around.
@@elliottdodson4912 Wdym? In Italy it's extremely popular, it was even before WW2.
@@bentm563 it wasn’t popular before ww2 but the espresso machine was invented in 1900
@@Cweets it absolutely was popular before WW2. It wasn't part of Italian culture yet, but it was popular, mainly in Turin and northern Italy. At the start of WW2 it was already popular in the whole of Italy, still not in the culture yet, but popular.
The crema never disappears
It does u can see it, unless he scooped it all off for the intro and fabricated content so he could explain the difference lol, but I’ll give him the benefit of the doubt
It breaks up a bit. Big whoop. It’s espresso and water.
Some will just extend the espresso shot till it makes a long black
As in a a super over extracted shot of espresso?
@@PoisonedGamingX yeah. Hence I never buy one. Its a long shot.. tastes horrible
@@doms6741 you’re misinformed. It’s not a long shot. I’ve trained many cafés and it’s always a 1:2 pull and if anything a ristretto. Why would you pull more water through your coffee to then add it to more water? Makes 0 sense to do that
@@PoisonedGamingX please re readwhat I put. I never said it was right. It's just what a lot of places do. They just pull a shot and extend it until the cup is full. They don't add water. It's bad. But places do it
In sicily (italy) we call that "acqua i puippu (polpo in italian)" that means octopus water, since it's the same color as the water you get from boiling octopuses and for Sicilians it tastes like shit. Here we really like our espresso short
orgoglio italiano il nostro espresso, che non ce lo tocchi nessuno!
I’ve learned about the long black for the first time today, will make it tomorrow for myself with my espresso machine. Thanks!
How did it go?
@@jaasim1806 unfortunately they passed away
Well explained, long black is now in my vocabulary. Thanks
a pop filter for your microphone would help with the spikes when you say letters like "p"
The americano is also where the "cupa joe" came from since it was the GI Joe's who were ordering it.
Cupa or coppa
@@nemicofitid3617 good point... coppa would be correct....hmmm
@@gene8842 wouldn’t it be cuppa since it’s a “cup of” something?
James Hoffman did cover this off (I think) - a long black is a ristretto base whilst americano is espresso based. I (don’t believe) the order of water / coffee is a factor! Both look delicious though, I’ll have 5
Ristretto is an espresso, but a shorter shot (more concentrated). I worked at a Cafe where they would pull a slightly larger (longer) ratio shot for an americano or long black. I haven't tested this out really but I feel if it's a good properly pulled espresso shot then it would be good as an americano too.
Some people claim you can taste the coffee flavours more this way (diluting with water) since they're less intense, but I'm not sure if agree (unless you've made an really bitter or sour bad espresso shot to start with). If I want to dilute my coffee I prefer to do with it 3.25% milk to add some extra richness to it. Fat carries flavour. Some milks are more neutral tasting than others though.
It makes no difference. It's all BS.
The difference was on the hot water you add, if you wanna make long black, add 0,5x of water, and if you want americano, add 1x of water or 1.5x of water : of your coffee
There are so many different ways to prepare, serve, and enjoy coffee. It almost makes me wish that I drank it.
Can we all just agree that they all taste pretty damn delicious as long as you use good coffee, and it is freshly roasted…
I would much rather a good quality americano than a terrible espresso. Drink what tastes good to you! Who cares if you like something made “incorrectly”! If I loved cheap $0.05 instant coffee more than a $10 espresso/coffee, go for the $0.05. Not only do you save money, but you are drinking what you like… Why drink something you don’t like just to please the coffee purists, who can’t agree on how to “properly make a coffee/espresso” anyways…
Drink what you like, if you love fancy expensive coffee, learn how to make it lots of different ways, and then drink what you love best, or better yet just drink what you love most, and that doesn’t break the bank…
Most cafe in my area put more waters on americano, hence i prefers long black more
Thank you, i ordered 15 long blacks at a specialty coffee shop then asked myself morning "hey hold up the heck is a long black"
They both look pretty
This is crazy funny
Long black has a lungo on water
Lungo is Italian for long pressed shot 1:3,1-3.9 ratio
(It’s the same thing ) 😂
Definitely a difference, the long black has the crema, and more full bodied flavour and mouth feel.
I’ve noticed some cafes will continue to pull the shot until the cup is full instead of using hot water. And it makes me sad.
Ahhh yes, that’s horrible. You can make a lungo but you can’t use the same grind setting as espresso. Icky
Put that up with 15 second ristretto pulls, hurk
I love americano n espresso... Both has the best flavour of true coffee
A coworker insists on getting an iced long black when everyone else is ordering iced americano or iced latte.
It's iced. What do you expect to get? You still ends up with watered down coffee anyway 😭
LB / AM + Ice = Japanese Drip / Aisu Kohii
The thing that Conan kid drink.
It just same thing, it is mind blowing
“Disappear” lmao
Hot water second will burn the espresso shot, always hot water first so you loose some of the heat to the cup and makes it closer to the extraction temp
You can’t burn espresso wdym
As long as the water is not poured in boiling hot, there's little chance of scalding the flavor compounds. I prefer water second because it stirs the coffee and blooms the aroma immediately.
@@logikgrI agree. I use just boiled water once and it did ruin the shot. Now I use hot water from my machine. Works fine
We make americanos hot water first, then espresso. Only difference being that it has more water than a long black. Though it’s kinda rare to see a long black on the menu in an American café.
I honestly didn't know that about the Americano thanks for one of my favorite beverages Americans
This makes me want a black coffee 😋
The difference is that you can not ask for a long black
It's pretty rare that cafes in Australia actually do the long black like that. I'd say 90% of the time, they are definitely not pouring the water first anyway.
In addition to that, far too often you'll get something that's just been over-extracted to death.
If you buy a large long black, it's incredibly rare that they do a double shot - more likely they over-extract and just add some extra water.
Well, I learned something there.
Next time on Coffee with Jeffery Dean Morgan:
The only difference is that the long black has less hot water so tastes stronger. Ive worked in probably 11 cafes all of them except the Starbucks I worked would add shots over the top for an Americano.
Apparently that story about American soldiers in Italy is a common misconception. James Hoffman has a ‘coffee explained’ video and talks about how the timelines of US soldiers in Italy and the development of the modern espresso machine do not align. Worth a watch.
If you could please link it. I’d love to watch
@@thedailychailatte czcams.com/video/93waR1jzoLA/video.html
The Breville Oracle sold in Australia have the Americano incorrectly labelled as a Long Black.
Long black uses a ristretto espresso pull too, less bitter
Its just bean water....💖
Both taste good
Americano is bland espresso, long black is mild espresso
I make long blacks the same full size as an Americano. I find it better preserves the taste
Did you manually remove the crema on the americano
Long black americano australia etc..., where does the bean come from ?
Coffee and hot water... can't note the difference in taste. The diff is in the process only.
What espresso machine are you using?
This is the breville dual boiler
While it's a nice story, modern espresso as we'd recognize with it with strength and creme didn't exist until 1948 when Achille Gaggia invented a hand-pump machine that could create the necessary pressures for espresso. Prior to 1948, espresso resembled filter coffee, just brewed much quicker. And during the war, coffee beans were relatively scarce due to problems importing them, so coffee and espresso drinking was not common at the time. Furthermore, Ernesto Valente-who bought Gaggia's invention-didn't invent the Faema E61 until 1961. This machine is the father of modern espresso and the machine on which most machines today are based. It was also relatively inexpensive compared to the machines Gaggia was making, meaning the style of espresso it brewed spread further and became the standard.
So, while it's a nice story, Americanos probably didn't originate from Americans G.I.s stationed in Italy in 1945 who couldn't handle the strength of Italian espresso. The strength was basically the same as what they were used to already. Also, these would have had to be some pretty rich G.I.s as Gaggia saw espresso after he invented his machine in 48 as a luxury item, and it was super rare.
There is a difference. Just as the difference of when you add cream and sugar if you use them.
Yeah I want the little foam on top
Do red eye vs black eye plz
What about pink eye?
what kind of cup is the long black cup
A coffee cup
You might wanna invest in a pop filter. Each "P" you said hurt my ears
So clever, I wonder if anyone else said this?
@@PebblesOTB well I scrolled pretty far through the top comments and only saw 1 other person say it
Or better yet, put the machine on manual mode and let the espresso run.
I've yet to hear anyone make the case for a long black or americano that isn't "I like my coffee to be a visceral experiential expression of my misery". It isn't about enjoying coffee, it's about 'needing' it, a toxic attitude, for a toxic drink.
Personally, I'll take a short black every time, with a glass of water for refreshment on the side. The same result inside but far nicer going down.
Expresso is the best. In Europe if you ask for coffee, you get expresso
Expresso is 3v1 insta coffee packets
The moment you stir it. It's all the same
I thought long black was made using a double ristretto instead of a doppio.
There is no difference, it varies everywhere you go. Most places will put the water in first
If people ask for an americano in my coffeeshop, I let it run longer, like a double lungo but with the same grind
I PUT COFFEE IN MY CREAM, NOT THE OTHER WAY AROUND.
Who would put cream into coffee? That would ruin the coffee and not make a coffee. Everybody knows you have to pour the coffee into the cream to make it coffee.
"Long black" is a pornhub search, not a coffee.
They are both coffee.
Well before you let it settle, the crema was still on that Americano. Sooooooo....isn't that a small lie to preserve the feelings of the ANZ crowd?!?!
for americano I use water first
I hate adding anything to espresso
I mean, it's all coffee and hot water...
I just keep pouring for an americano
So it's coffee.
How about the folders and the Mr Coffee no cream no expresso no Americana just coffee
😆
Sorry mate, authentic long black is longer extraction of coarser coffee ground.
That’s a lungo
Where on earth did you here that. Absolutely wrong
Tobacco water🤣
It’s just coffee in hot water lol
It’s just coffee and boiling water.
Coffee is coffee 😐
Sir, buy a pop filter
The real question is, do we put soap on our body or our body on soap? HUH?!
This isn’t even a difficult question. Over time you have to keep replenishing the bar of soap because it diminishes to more you use it. Therefore you put soap on your body. Then you rinse it off.
First…. Cowfüü öööpp
🥇
Cup size
LONG BLACK MANDINGO
or you can just DRINK FUCKING REGULAR COFFEE
it's same thing!!!!!
its still same, just diff name.
American and coffee culture now there an oxymoron
Tell me you’ve never left your tiny country without telling me.
Americans replaced tea with coffe as a Eff U to the british
I think it's a strong coffee culture
I tried a starbucks espresso shot and it was the weakest shot I have ever tried smdh
Same shit different cup
It's all just poop juice for me, can't drink the stuff. Not only is it disgusting w/o 18,000 calories of milk and sugar, it fucks my stomach up all day!
Sounds like you don’t know what you’re talking about.
There's no real difference.
Nothing is from Australia and New Zealand. Its Australian, New Zealand has adopted it also. Fact