How do YOU make a Long Black and/or an Americano

Forums › Off topic › How do YOU make a Long Black and/or an Americano

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Handle9

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#3414556 13-Sep-2025 16:15

freitasm:

Whoa. If anything, I'm the Brazilian guy here and Brazil is the #1 supplier of coffee in the world, almost 1.5 more exports than Vietnam.

There’s the point. Coffee was one of the earlier globalised products and there’s no ‘right’ way to make it.

There’s a ton of gatekeeping with food and beverages when in fact they are always evolving.

Tinkerisk

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#3414564 13-Sep-2025 16:42

Handle9:

There’s a ton of gatekeeping with food and beverages when in fact they are always evolving.

Well, anyone who questions the coffee culture of a country renowned for it and labels the whole of Europe, and Germany in particular, as ‘bad’ is claiming to have universal knowledge. 😎

You can have the best wines in New Zealand, but you cannot produce ‘champagne’ as such without breaking the law, no matter how you evolve.

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jlittle

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#3414748 14-Sep-2025 11:15

freitasm:
... let's calm down everyone.
...

Aaw, coffee snobbery, and OTT denunciations of (supposedly) inferior coffee, is fun, sometimes a bit like a competitive sport.

Part of the fun can be pretending to be serious, fooling the naive.

Regards, John Little

fizzychicken

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#3414958 14-Sep-2025 20:32

The best coffee is the one you enjoy the most
The best way to make coffee is the one enjoy the most

Personally, as a life long enemy of lactose, I enjoy grinding some beans, using a Bialetti stove top (this brand specifically as Ive had one thats lasted years and its replacement parts are cheap), then pouring the result into a large mug and adding boiling water on-top.
If I buy (or someone gives me) a pre-ground bag of coffee then I do the same but using an aeropress instead of stovetop.

Haven't got a clue if the result of either of those results has a 'name'....I just call it coffee. until reading this thread I had no idea the order of coffee and water made a difference, and even now knowing that I am confident I still wouldn't be able to tell the difference if tested blind.

I'll also happily drink black coffee from instant.

My level of coffee 'snobbery' is about the level where I can tell what a cheap instant ground tastes like compared to others....anything after that I enjoy all coffee....even when I totally mess it up and burn it, which I have done many times.

If I am out somewhere and buying a coffee I'll go for a long black, americano, black coffee, iced americano, espresso.....whatever sounds like a no milk coffee.

I do enjoy the different coffee gadgets and ways of making coffee...its a bit of fun, I also subscribe to James Hoffmann mainly for the reviews of the machinery as I appreciate the craftsmanship of the high end gear.

as I drink coffee most days, over the past few years Ive changed to having mostly decaf.

I did once, on a stressful day when my child was in hospital, at a coffee shop that roasted their own beans and claimed to have one of the strongest coffees ever, argue for a long time with the barista that I can handle a quad shot......later that same day, even though I was eventually fine, I felt like my head was going to implode due to the volume of my heart beating.

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MadEngineer

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#3415246 15-Sep-2025 20:05

I remember the last time I mentioned instant coffee on this forum.

You're not on Atlantis anymore, Duncan Idaho.

coffeebaron

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#3415253 15-Sep-2025 20:33

MadEngineer:

I remember the last time I mentioned instant coffee on this forum.

I think we need a Bean Hammer for anyone mentioning ixxxxxt coffee!

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Geektastic

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#3416338 19-Sep-2025 12:36

For that kind of coffee I use a Bialetti stove top pot.

They produce coffee that is very strong and it makes a great longer brew if diluted about 50/50 with hot (not boiling) water.

johno1234

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#3444518 16-Dec-2025 11:28

Senecio:

Shot of espresso, add hot water then tip it down the sink because black coffee is horrible.

So is beer. But if you make yourself drink it for long enough it eventually grows on you.

I'm in that phase now... working my way into long black. I find it is very variable. Unlike a flat white - the milk hides all sort of sins and defects. Some long blacks I've been served by baristas have been silky smooth and some tasted like a petrochemical byproduct. I'm getting there with home made ones but again, it seems so much more critical to get everything right - grind, dose, tamping and most of all, beans. A work in progress...

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