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So in an earlier post I told you about the flat white. Today I’d like to describe another coffee drink sensation – the long black.

The long black is essentially a caffè Americano – a shot (or two) of espresso diluted with water. The difference, however, is the order in which the espresso and water are added to the drink. In a caffè Americano, the water is poured over top of the espresso shot. When making a long black, the espresso is added (“pulled”) over the water. This method preserves the crema – the thick, foamy part on top of espresso. A long black is supposedly stronger than an Americano, although I haven’t found this to be true.

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