Espresso

Long black

Name: Long black
Ingredients: hot water: 100 ml; doppio: 58 ml

Hot water first, then a double shot on top, so the crema survives. Pour it the other way round and it is an americano.

How it's made

What makes it this drink and not its neighbour on the menu. The café in Brewology judges every one by these.

Espresso: About 30 ml of coffee pushed through fine grounds under pressure.
Ristretto: A "restricted" shot: the same grounds, stopped early.
Lungo: A "long" shot: more water through the same grounds.
Doppio: A double espresso from a double basket.
Americano: Espresso first, topped up with plenty of hot water.
White americano: An americano with a splash of milk, hot or cold.
Café bombón: From Valencia: condensed milk in the bottom of a small glass and an espresso poured gently over it, so it sits in two layers, white under black, until it is stirred.