Flat White Falling Out Of Style, Replaced By Long Black – CoffeeTalk

The long black, a milk-free coffee, has gained popularity in the UK, with it being London’s fifth most popular coffee order in 2023. Shelagh Ryan, founder of Lantana Group, explains that a long black is essentially a black coffee, like an Americano, but with two clear distinctions: it is shorter (with less water) and the way it is poured. In an Americano, the shot is placed first and then the espresso, which breaks up the creamy foam on top of the espresso shot. In contrast, a long black pours the water first and then the espresso, creating a black coffee that tastes more like coffee.

Sadhbh O’Sullivan, who started drinking long blacks in the early 2010s, believes that they taste better than Americanos due to their complex quality and the enjoyment of buying a coffee out. She also orders long blacks because it is a safer option, as it is more likely to get a good quality espresso from places that serve long blacks. Additionally, if a bad coffee is served, it can be finished quicker than an Americano without experiencing the indignities of burned and watery coffee.

Long black coffee is gaining popularity in the UK due to its Antipodean origin and the trust customers have in cafes that serve Australian coffee. The science behind this is that the shock of water on the espresso (in an Americano) disrupts the flavor, changing whether it’s sweeter or bitter depending on the order. This trend is part of the same trend as the migration from big, milky Starbucks coffees, where people appreciate how more is not necessarily better.

The ultimate reason for ordering a long black is likely to be price, flavor, or even quality. It is becoming the new flat white, and it will just be a matter of time before Costa and Starbucks serve a long black instead of an Americano. There is a danger that long blacks will go the way of the flat white, which became so popular that places serving them didn’t actually care about the specifics and ended up serving you a “flat white” that is somehow bigger than your head.

Independent places could already be focusing on preserving the look and flavor no matter what you order. Jacob at Brickwood tells me that “everyone around Clapham is drinking long blacks without knowing it.” Shelagh says that any black coffee “looks horrible when the water goes on top,” lending credence to the idea that places that care will always opt for the option that looks and tastes the best. If you love coffee that tastes like coffee and haven’t tried one yet, I can highly recommend a long black. Though if you don’t trust that the coffee is good there and the option is available, Shelagh says you shouldn’t risk it.

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