Americano vs Long Black: What’s the Difference?

An Americano and a long black are made from exactly the same two things, espresso and hot water. The difference is the order. For an Americano, hot water goes onto the espresso. For a long black, the espresso goes onto the hot water, which keeps most of the crema floating on top and usually means less water, so the cup tastes a little stronger and more aromatic.

That is the short answer to americano vs long black. Below you will find how each drink is built, why the pouring order changes the cup, what is true and what is folklore in the Americano origin story, and recipes with exact ratios for both.

Key takeaways

• Americano: espresso first, then hot water. Long black: hot water first, then espresso.
• Pouring espresso onto water keeps the crema intact; pouring water onto espresso breaks most of it up.
• A long black typically uses a double shot with about 3.5–4 fl oz (100–120 ml) of water, so it is usually shorter and stronger than an Americano.
• Caffeine depends on the number of shots, not the water: about 63 mg per 1 oz (30 ml) shot.
• The story that American soldiers in Italy invented the Americano during World War II is popular but unconfirmed.

In this article

1. Americano vs long black side by side
2. Why the pouring order matters
3. Where the two drinks come from
4. How to make an Americano
5. How to make a long black
6. Close cousins: lungo, red eye and iced Americano
7. The best beans for both
8. FAQ

Americano vs long black side by side

Menus are not strict about any of this. In the United States, Americano is often used for either version, and water amounts vary from café to café. If the order matters to you, simply ask.

Why the pouring order matters

Crema

Crema is the golden-brown foam that forms on top of espresso as it is brewed under pressure. When you pour water onto a finished shot, the stream breaks the crema up and mixes it through the drink, leaving only a thin, patchy layer. When you pull or pour the shot onto water instead, the crema lands on the surface and stays there, so a long black arrives with a thick, tan cap.

Aroma and texture

That intact crema is the first thing you smell and the first thing your lips touch, so a long black tends to feel richer and more aromatic in the first few sips. An Americano is more uniform from top to bottom. Neither is better: one gives a bolder opening, the other a smoother, steadier cup.

Strength

Most of the difference in strength comes from the amount of water, not the order. Because a long black is traditionally short, a double shot in about 4 fl oz (120 ml) of water, it tastes more intense than an Americano stretched to 8 or 12 fl oz (240–350 ml). Make an Americano with the same amount of water and the two taste much closer, apart from the crema.

Try this at home: skim a little crema onto a spoon and taste it on its own, then taste the coffee underneath. Crema often tastes sharper and more bitter than the shot below it, which is why some drinkers are happy to see it stirred into an Americano, while others prize the velvety top of a long black.

Where the two drinks come from

The Americano and the GI story

The most popular origin story says that American soldiers stationed in Italy during World War II found espresso too strong and asked for hot water to stretch it into something like the drip coffee they knew from home. It is a good story, but there is no solid evidence for it, and Wikipedia’s entry on the drink describes it as a popular but unconfirmed belief. Treat it as folklore.

The word itself has a clearer trail. The Online Etymology Dictionary records Americano in English by 1964 and connects it to the Spanish expression café americano, which in 1950s Central America was a disparaging name for the weak coffee Americans were thought to prefer. The same Wikipedia entry notes that the drink may even have been invented in the United States.

The long black in Australia and New Zealand

The long black is a fixture of Australian and New Zealand café menus, where it sits next to the short black (a plain espresso) and the flat white. Unlike the flat white, its origin is not the subject of a famous dispute, and there is no well-documented inventor. It is best understood as the local way of serving espresso stretched with water, poured so the crema stays on top.

How to make an Americano

1. Heat the water. Use water that is hot but not boiling. Water a minute off the boil, or from your machine’s hot water tap, is ideal.
2. Pull the espresso into your cup. A double shot of 14–18 g of finely ground coffee is a good base. Our guide on how to make espresso at home covers grind, dose and timing.
3. Add the water. Pour 4–8 fl oz (120–240 ml) of hot water onto the shot. Start at the lower amount; you can always add more.
4. Taste and adjust. A ratio of about 1 part espresso to 2–4 parts water gives a full-flavored cup. Go higher for something closer to filter coffee.

How to make a long black

1. Warm a small cup. A 6–8 fl oz (180–240 ml) cup leaves room for the crema.
2. Add the hot water first. Pour 3.5–4 fl oz (100–120 ml) of hot, not boiling, water into the cup.
3. Brew the espresso straight onto the water. Place the cup under the portafilter and pull a double shot directly onto the water. If your machine cannot fit the cup, pull the shot into a small jug and pour it gently down the side of the cup, keeping the spout close to the surface.
4. Serve right away. Crema fades within minutes, so drink it while the top is still thick.

No espresso machine? A moka pot will not give you crema, but its strong coffee topped up with hot water makes a satisfying Americano-style cup. Use the Espresso grind and stop the brew as soon as the coffee starts to sputter.

Close cousins: lungo, red eye and iced Americano

• Lungo: instead of adding water afterward, more water is pushed through the coffee during brewing. That extracts more from the grounds, including more bitter compounds, so it tastes quite different from an Americano.
• Red eye: a shot of espresso added to a cup of drip coffee instead of hot water, for an extra kick.
• Iced Americano: espresso with cold water and ice. Pull the shot over the cold water, then add ice, so the hot espresso chills quickly without melting all the ice at once.

The best beans for both

Water dilutes but does not hide, so these drinks show off the coffee more than any milk drink. For a long black with a thick crema and plenty of character, our African Espresso blends coffees from Kenya, Tanzania and Ethiopia in a medium-dark roast with red fruit and chocolate notes and a lively finish. For a smoother, everyday Americano, House Blend is a medium roast of Central and South American coffees with nutty, sweet chocolate and mild citrus notes and a clean, bright finish. Both are roasted 1–5 days before delivery, which matters here: fresh beans still hold the carbon dioxide that builds crema. Compare more options in our blends collection.

Americano vs Long Black FAQ

Which is stronger, an Americano or a long black?

A long black usually tastes stronger because it uses a double shot with only about 3.5–4 fl oz (100–120 ml) of water. An Americano made with the same shots and the same amount of water would taste very similar, apart from the crema.

Does a long black have more caffeine than an Americano?

No. Caffeine comes from the espresso, so it depends on the number of shots. The Mayo Clinic lists about 63 mg in a 1 oz (30 ml) espresso, so any double-shot version has roughly 126 mg, however much water is added.

Is an Americano the same as drip coffee?

No. An Americano is espresso diluted with water, so it has the body and slightly roasty depth of espresso. Drip coffee is brewed slowly through a filter and tends to taste cleaner and lighter. The strength can be similar.

What should I order in Australia if I want an Americano?

Ask for a long black, the standard black espresso-and-water drink on Australian and New Zealand menus. If you prefer a longer, milder cup, ask for extra water.

Can I add milk to an Americano or long black?

Yes. A splash of cold or steamed milk softens either drink. Once you add more than a little, though, you are heading toward a latte or flat white.

Sources

1. Caffè Americano, Wikipedia: preparation, naming and the unconfirmed WWII story.
2. Long black, Wikipedia.
3. Americano (etymology), Online Etymology Dictionary.
4. Espresso, Wikipedia: shot volumes and doses.
5. Crema (coffee), Wikipedia.
6. Caffeine content for coffee, tea, soda and more, Mayo Clinic.

Facts checked in October 2026.

Keep reading: How to Make the Perfect Espresso at Home · Why Fresh Roasted Coffee Tastes Better · Shop our coffee blends