IYou are regular in the UK specialized cafes – the type in which Paristas weighs carefully your lands on small, sensitive scales and your frog in practice from the building if you ask for a drink – you may notice that American had fallen into preference. At coffee sites in mud breeders, every reliable person is used, which is unfamiliar through the latest import of Australia and New Zealand: The Long Black.
In conducting an informal survey of coffee sites, I noticed almost that each Parista had a little different explanation for the drink. “It is just like Americano,” one of them whispered. “It is a shorter black coffee, with the same size of the flat white color,” another clear. Parista shook her head to her head in a quiet disappointment when she asked whether Long Black was just a more toning way to ask Americano.
What is the difference between long black and American? Last year, he watched 2.1 million people Instagram virus from Tamb CaféIn Chesoyk, West London, who posed this precise question.
Despite its name, the long black color is shorter than Americano, but some Paristas also swore by adding the second espresso, over hot water. This ensures that “hot water is slightly cooler in the cup and closer to the temperature to the espresso that comes out of the machine,” explains Oli Simon, from Roastterty Allpress, a specialist in New Zealand. “If you flow on hot water directly to Espesso, then you excite the drink, and lose some of the most volatile essences and flavors.”
Leeds Specialty Coffee Shop Laynes also adds Espresso. “It is a faster way to do this, and Espesso is supposed to be fast,” says owner Dave Olignik. “When you collect a load of hot water to Espesso, you also start breaking some of the structure, texture and cream, which is located above. Frankly, you can just get a better -look drink if you ferment the coffee in the water.”
Long black sales were steadily rising in the United Kingdom. In 2023, according to one small survey, the fifth most popular thing was in London, and it represented 9 % of all sales in the capital. Cavin, in Soho, has been selling long blacks since its opening in 2009. The owner Peter was born the role of Smith in Melbourne, but he is long -term in London. Along with the near white flat (founded by the Australians and New Zealands, and is widely attributed to the generalization of flat eggs for the first time in the United Kingdom), his store is a major player in the antibiotic coffee scene in London. It is also believed to be among the first people to sell long blacks in London. “I have to open a store called Long Black, right?” He laughs. “This is what everyone comes here.”
Dyer Smith consumes behind the bar to see Katarina, a senior Paristas, at work. It uses an inverted espresso mug to make everything closer to patience, and ferment in a cup of 5 ounces with hot water: the same size that you usually use for flat white. And she explains that most of these things do not have a significant effect on taste, but all of this helps to make your cup look more beautiful in the end. This is important when you do not have a pleasant Latih art fabric to play with him.
“You will see that there is a remarkable difference in the flavor file,” says Smith’s role. It is right with the long black color, the flavor of the beans is more clear and more vibrant, with notes from BlackBerry, Caramel and Nuttiness. In comparison, Americano feels weak and water. I was sold.
“Everyone is like: stand, this is much better,” says Smith’s role. “I have noticed, working behind the bar, that long black is increasingly popular, and it is more prevalent.” Kaffeine’s drink sales infiltrated 4 % from November to mid -January, while black coffee in general proves to be more popular.
“I would like it like the people who move from Lattes Big to the flat eggs,” says Olignik. “Moving from Big Americanos to Long Blacks looks like a mirror movement, if you like.”
Like a flat white color, long black arose in Australia or New Zealand, depending on who you ask. The two countries are famous for their high quality. If there is an Australian or New Zealand spot, it is usually a largely strong indication that the coffee will be on a point.
Dore-Smith attributes the effect of Australian coffee to the wave of Italians who migrated to Australia in the fifties and sixties of the last century and brought their knowledge of the compilation of espresso with them. It is also believed that the geography of the country and the “strong culture to combat leadership” plays their role. “If you want to go out and meet a companion in London, you will go to the bar, and you have a few measures and move home,” he says. But in many parts of Australia with the poorest public transport, “you have to drive your car to the house.” “Then you go out and get a really good cup of coffee.”
New Zealands think about the same path. “Public transport is not a big thing, so you can catch a coffee instead of half a liter,” says Simon, who is originally from Auckland. It also presents the theory that the scene of coffee in the two countries has evolved in relative isolation. “I don’t want to say that it has evolved in a bubble, but that it is very far away, it has done a kind of its own things.”
“They are less affected by what I consider the culture of the American cafe,” says Olejnik. This culture did not fall there in the same way. “Instead, it comes to” adjusting the original Italian Barros list, and the idea that there is a high quality value, unlike the high amount, “he says.
While Australian and New Zealand coffee crawls to more lists in the UK, will the black long start to become common like a flat white color? The drink has not yet been divided any of the main coffee chains in the UK. In 2010, Costa became the first high -street series that introduces the flat white color to its list; It is now one of the most popular brand orders. However, she has no plans to present a long black, as a spokesman confirmed. So, the antagonists have not yet done a full coup – but if you are a seasoned American drinker, you may think about switching your request.
