Long black and Americano look nearly identical. Both are espresso diluted with hot water, but the order you add the ingredients changes the flavor, crema, and body in ways that loyal drinkers notice immediately. Pour espresso over water and you get a long black with bold, intact crema and a smoother mouthfeel. Pour water over espresso and you make an Americano with a lighter crema and slightly more diluted taste. The difference sounds trivial until you taste them side by side.
This guide breaks down what defines each drink, how they're made, what they taste like, and when to choose one over the other. We'll also compare them in a quick reference chart and explore similar espresso-and-water drinks like the red eye, lungo, and filter coffee so you know exactly what you're ordering.
What is long black coffee
A long black is an espresso-based drink that originated in Australia and New Zealand, created as a local alternative to the watered-down filter coffee many cafés served. The defining feature is the method: hot water goes into the cup first, then a double shot of espresso is poured over it. This preserves the crema, the golden foam layer on top of espresso, and keeps the coffee's aromatic oils intact, giving you a richer, more textured drink than an Americano.
How it's made
Start with 2/3 to 3/4 cup of hot water (around 160–180°F) in a cup or mug. Pull a double shot of espresso (about 2 oz) and pour it gently over the hot water. The espresso floats on top initially, then settles, leaving a thick layer of crema on the surface. The ratio is typically 1 part espresso to 2–3 parts water, but you can adjust to taste. Some baristas pour the espresso slowly in a circular motion to maximize crema retention.
Taste and characteristics
Long black has a bold, full-bodied flavor with intact crema that adds a velvety mouthfeel and aromatic intensity. The taste is smoother and less diluted than an Americano because the espresso layer stays more concentrated at the top. You get stronger coffee notes upfront: chocolatey, nutty, or fruity depending on the bean, with a cleaner finish. The crema also traps volatile aromatics, so each sip smells richer. It's stronger in perceived intensity but not necessarily more caffeinated than an Americano of the same size.
Long blacks are popular in Australia, New Zealand, and increasingly in specialty coffee shops worldwide. They're typically served in a ceramic cup or glass to showcase the crema layer, and purists drink them black without milk or sugar to appreciate the espresso's nuance.
What is an americano
An Americano is an Italian-American espresso drink that became popular during World War II when American soldiers in Italy wanted something closer to the drip coffee they drank back home. Baristas diluted espresso with hot water to mimic the strength and volume of filter coffee, and the Americano was born. The key difference from a long black is the order: espresso goes in the cup first, then hot water is poured over it, which breaks up the crema and creates a lighter, more uniform drink.
How it's made
Pull a single or double shot of espresso (1–2 oz) into a cup. Add hot water (around 160–180°F) on top, typically 4–6 oz depending on the strength you want. The standard ratio is 1 part espresso to 2–3 parts water, but it's highly customizable—some people prefer a stronger 1:1 ratio, others go lighter at 1:4. Pouring water over the espresso disperses the crema and blends the layers, giving you a more diluted, even flavor throughout.
Taste and characteristics
Americanos have a lighter body and thinner crema compared to long blacks because the hot water disrupts the foam layer. The taste is mellower and more evenly distributed—you don't get the concentrated espresso hit upfront. Flavor notes are subtler and smoother, with less aromatic intensity but a cleaner, more approachable profile. It's closer to drip coffee in strength and mouthfeel, making it a good bridge drink for people transitioning from filter coffee to espresso-based options.
Americanos are standard in coffee shops worldwide, especially in the U.S. and Europe. They're often served in larger cups (8–12 oz) and are easy to customize with extra shots, flavored syrups, or milk. Many people drink them black, but they also take milk well without becoming too weak, unlike a long black which can lose its character when diluted further.
The Americano's name comes from "caffè americano," Italian for "American coffee," a nod to the American soldiers who popularized it. It's now a global standard and the default "black coffee" option at most chain cafés. In contrast, the long black remains a specialty drink tied to antipodean coffee culture, where espresso quality and crema preservation are prioritized.
Long black vs. americano: quick comparison
Preparation order
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Long black: hot water first, then espresso on top
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Americano: espresso first, then hot water on top
Crema
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Long black: thick, intact crema layer that preserves aromatics
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Americano: thin or broken crema, dispersed by the hot water
Taste and body
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Long black: bolder, more concentrated flavor upfront; velvety mouthfeel; stronger aromatic intensity. Tastes stronger due to preserved crema and layered structure
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Americano: mellower, evenly distributed flavor; lighter body; smoother and more approachable. Tastes milder and closer to drip coffee
Origin
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Long black: Australia and New Zealand, 1980s–90s
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Americano: Italy via American soldiers, 1940s
Typical serving
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Long black: 4–6 oz total, ceramic cup or glass to showcase crema
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Americano: 6–12 oz, larger cups, highly customizable
Best for
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Long black: espresso purists who want bold flavor and intact crema
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Americano: those who prefer a smoother, drip-coffee-like experience
Both have the same caffeine content if made with the same amount of espresso, and both are easy to customize by adjusting the water-to-espresso ratio.
Other types of coffee
If you like long blacks and Americanos, these similar espresso-and-water drinks are worth exploring.
Lungo
A lungo is Italian for "long" and refers to an espresso pulled with more water running through the grounds—typically double the water of a standard espresso shot, extracted over 45–60 seconds instead of 25–30. The result is a larger, more diluted espresso (about 3–4 oz) with a lighter body and slightly bitter edge because the extended extraction pulls out more tannins and oils. Unlike a long black or Americano where you add water after brewing, the lungo uses all extraction water, so the flavor profile is different—less sweet, more bitter, with subtle herbal or woody notes. It's stronger in caffeine than a standard espresso shot because more water passes through the grounds. Order a lungo when you want a longer espresso without added water dilution.
Red eye (shot in the dark)
A red eye combines drip coffee with a shot of espresso, giving you the volume and smoothness of filter coffee with an extra caffeine and flavor kick. The name comes from overnight flights—travelers ordered it to stay awake. Pour 8–10 oz of brewed coffee, then add a single espresso shot on top. The result is bolder and more caffeinated than an Americano but smoother than a long black because the base is drip coffee rather than pure espresso and water. Variations include the black eye (two shots) and dead eye (three shots). It's popular in the U.S. and a good middle ground for those who find Americanos too light but long blacks too intense.
Filter coffee (drip coffee)
Standard drip or pour-over coffee is similar in strength and body to an Americano but made by a completely different method—hot water slowly drips through ground coffee in a filter rather than forcing pressurized water through finely ground espresso. The result is a cleaner, less intense cup with more subtle, tea-like flavors and no crema. Filter coffee has lower perceived strength than a long black but similar caffeine per ounce to an Americano. Many people who enjoy Americanos also like filter coffee for its approachable, smooth profile, while long black drinkers often prefer the richer, espresso-forward character.
Café crème (caffè crema)
Popular in Switzerland, Austria, and parts of Germany, a café crème is made by pulling a long espresso shot (similar to a lungo) into a larger cup, producing about 4–6 oz of coffee with a thick, natural crema. Some versions add a small splash of hot water after extraction, making it a hybrid between a lungo and a long black. The taste is smoother and less bitter than a lungo but richer than an Americano, with a creamy texture from the intact crema. It's often served in a cappuccino-sized cup and is the default "black coffee" in many Central European cafés.
Ristretto with water
A ristretto is a "restricted" espresso shot pulled with less water and a shorter extraction time (15–20 seconds), producing a sweeter, more concentrated 0.75–1 oz shot with less bitterness. Some specialty cafés offer a ristretto-based long black or Americano, using the sweeter, more syrupy ristretto as the espresso base and adding hot water to taste. The result is a smoother, fruitier drink with less astringency than a standard long black. It's less common but worth trying if you find regular Americanos too harsh or want a more nuanced flavor profile.
These drinks all play with the balance of espresso intensity, water dilution, and extraction method, giving you plenty of options depending on your taste and caffeine needs.
There’s little difference between long black and Americano
The difference between a long black and an Americano comes down to pour order and crema preservation—water first gives you a bolder, richer long black, while espresso first delivers a smoother, mellower Americano.
Both offer the same caffeine and flexibility, so your choice depends on whether you want espresso-forward intensity or drip-coffee-like approachability. Try both side by side at a good café and you'll taste the difference immediately. Once you know your preference, ordering becomes second nature, and you'll never confuse the two again.
