Making A Long Black With A Coffee Machine

Quick answer

• Use an espresso machine, not a drip coffee maker, for authentic results.
• Always add hot water to the cup first, then extract espresso directly into it.
• Aim for a 1:2 espresso ratio (e.g., 18g coffee in, 36g espresso out) for a balanced shot.
• Use freshly roasted, quality coffee beans and grind them just before brewing.
• Ensure your water is filtered and at the correct brewing temperature (around 195-205°F).
• Keep your espresso machine clean, especially the portafilter and brew head.
• Adjust grind size to achieve a 25-30 second espresso extraction time.

Who this is for

• Home baristas who own an espresso machine and want to master the long black.
• Coffee lovers seeking to replicate cafe-quality espresso drinks at home.
• Anyone looking to understand the specific technique and common pitfalls of making a long black.

What to check first

Before you begin brewing, a few key elements can significantly impact your long black.

Brewer type and filter type

For a true long black, an espresso machine is essential. This could be a semi-automatic, automatic, or super-automatic model. Drip coffee makers or French presses will not produce the concentrated espresso required. Most espresso machines use a pressurized portafilter basket for ground coffee, which is critical for creating crema. Ensure your machine is designed to pull espresso shots.

Water quality and temperature

Water quality is paramount for good coffee. Use filtered water to avoid off-flavors and scale buildup in your machine. Tap water often contains minerals and chlorine that can negatively affect taste. The ideal brewing temperature for espresso is typically between 195-205°F (90-96°C). Many espresso machines have internal thermostats, but if yours allows adjustment, verify it’s within this range. Too cold, and your espresso will be under-extracted and sour; too hot, and it will be over-extracted and bitter.

Using filtered water is crucial for the best taste and to prevent scale buildup in your machine. Consider investing in a quality water filter for consistently great coffee.

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Grind size and coffee freshness

For espresso, a very fine grind is required, resembling powdered sugar or flour. If the grind is too coarse, water will pass through too quickly, leading to weak, sour espresso. If it’s too fine, water will struggle to pass, resulting in bitter, over-extracted coffee. Always grind your beans just before brewing. Coffee beans are best used within a few weeks of their roast date, as freshness directly impacts flavor and crema production. Stale coffee leads to flat, lifeless espresso.

Coffee-to-water ratio

The standard espresso ratio is often 1:2, meaning for every 1 gram of ground coffee, you aim for 2 grams of liquid espresso. For example, if you use 18 grams of ground coffee, you’d want to extract 36 grams of espresso. This ratio can be adjusted slightly to taste, but it’s a good starting point for a balanced shot. The hot water added for the long black is separate from this espresso ratio.

Cleanliness/descale status

A clean machine is a happy machine, and it makes better coffee. Regularly clean your portafilter, shower screen, and brew head to remove old coffee oils and residue. These residues can impart bitter, rancid flavors to your espresso. Descaling your machine according to the manufacturer’s recommendations is also crucial to prevent mineral buildup, which can affect water flow, temperature stability, and ultimately, taste.

Step-by-step how to make a long black with a coffee machine

Making a long black properly involves precise steps to achieve its signature layered look and balanced taste.

1. Prepare your hot water:

• What to do: Heat filtered water to near boiling (around 200-205°F or 93-96°C). You can use your espresso machine’s hot water dispenser if available, a kettle, or a separate hot water tap.
• What “good” looks like: Water is hot enough to maintain the espresso’s temperature without scalding it, and the cup is pre-warmed.
• Common mistake: Using lukewarm water. This cools the espresso too quickly, resulting in a less aromatic and enjoyable drink. Avoid by pre-heating your cup and ensuring the water is adequately hot.

2. Pre-warm your cup:

• What to do: Pour some of the hot water into your serving cup, swirl it around, then discard it.
• What “good” looks like: The cup is warm to the touch, preventing the espresso from losing heat too rapidly.
• Common mistake: Using a cold cup. This instantly chills the espresso, diminishing its flavor and aroma. Avoid by always pre-warming your cup.

3. Add hot water to the cup:

• What to do: Fill your pre-warmed cup with the desired amount of hot water. A common starting point is about 4-6 ounces for a double shot of espresso, but adjust to your preference.
• What “good” looks like: The hot water forms the base of your drink, ready to receive the espresso.
• Common mistake: Adding espresso first, then water (which makes an Americano). This mixes the crema into the water, losing the long black’s distinct layers. Avoid by always putting water in first.

4. Dose your coffee:

• What to do: Weigh your fresh, whole bean coffee. For a double shot, 18-20 grams is a common starting point.
• What “good” looks like: Consistent and accurate coffee weight ensures repeatable results.
• Common mistake: Guessing the dose or using old, pre-ground coffee. This leads to inconsistent extraction and poor flavor. Avoid by weighing beans and grinding fresh.

5. Grind your coffee:

• What to do: Grind the measured coffee beans to a very fine espresso setting just before brewing.
• What “good” looks like: The grind consistency is fine and uniform, resembling powdered sugar.
• Common mistake: Grinding too coarse or too fine. This results in under or over-extraction. Avoid by adjusting your grinder incrementally and observing extraction time.

6. Distribute and tamp the coffee:

• What to do: Evenly distribute the ground coffee in the portafilter basket, then tamp firmly and level.
• What “good” looks like: A flat, even coffee bed with no loose grounds, ensuring uniform water flow.
• Common mistake: Uneven distribution or tamping. This causes “channeling,” where water finds paths of least resistance, leading to uneven extraction. Avoid by using a distribution tool or technique and a level tamp.

7. Insert portafilter and start extraction:

• What to do: Lock the portafilter into the group head and immediately start the espresso extraction.
• What “good” looks like: Espresso begins to flow after a few seconds, forming a steady, mouse-tail stream.
• Common mistake: Leaving the portafilter in the hot group head for too long before extracting. This can “burn” the coffee, leading to bitter flavors. Avoid by inserting and extracting swiftly.

8. Monitor extraction:

• What to do: Watch the espresso flow and use a scale under your cup to measure the output. Aim for a 1:2 ratio (e.g., 18g in, 36g out) in 25-30 seconds.
• What “good” looks like: A steady, golden-brown stream with a rich, reddish-brown crema forming on top.
• Common mistake: Extracting too much or too little, or too fast/slow. This leads to imbalanced flavors. Avoid by timing and weighing your shots, adjusting grind size as needed.

9. Serve immediately:

• What to do: Once the desired espresso volume is reached, stop the extraction. The espresso should float on top of the hot water, with its crema intact.
• What “good” looks like: A beautifully layered drink with a distinct crema cap, ready to be enjoyed.
• Common mistake: Delaying serving. The crema will dissipate, and the drink will cool. Avoid by serving as soon as the shot is pulled.

Common mistakes when making a long black with a coffee machine (and what happens if you ignore them)

Mistake	What it causes	Fix