Long Black vs Drip: Understanding Black Coffee, Two Ways
When people order “just a black coffee,” they often don’t realize there are different ways to get there. At The Aussie Grind, the two most common black coffee choices are a long black and a drip/filter. Both are black coffee, both are brewed with the same quality beans, but the way they’re prepared changes everything in the cup. This guide breaks down the differences so you can understand—and taste—the two most iconic brewing styles.
What is a Long Black (or Americano)?
A long black starts with hot water in the cup, followed by freshly pulled espresso poured on top. This method preserves the crema—the golden layer of oils on top of espresso—that adds body and texture. In the U.S., the closest equivalent is an Americano, though the order of water and espresso differs.
Long black: water first, espresso second → thicker body, crema intact.
Americano: espresso first, then water → slightly smoother, less crema.
Both are espresso-based black coffees, stronger in flavor and body than drip, with a shorter brew time.
What is Drip Coffee?
Drip, or filter coffee, uses a slower gravity-fed brew method. Hot water passes through medium-ground coffee and a filter, taking 3–5 minutes. The result is a lighter-bodied cup that allows subtler flavors to shine.
Because the brewing time is longer and the ratio of water to coffee is higher, drip is less concentrated than espresso-based drinks, but often contains more caffeine overall due to the larger serving size.
Flavor and Texture Comparison
Long Black:
* Dense, rich, concentrated.
* Caramel, chocolate, roast-forward notes.
* Crema adds a velvety texture.
Drip:
* Clean, lighter body.
* Greater flavor clarity—floral, fruity, or nutty notes.
* Less concentrated, easier to sip slowly.
Same beans, two completely different expressions.
Cultural Background
Australia: Long blacks dominate when it comes to black coffee, though they actually make up a smaller portion of total Aussie coffee orders since most people prefer milk-based drinks. Still, in Australian cafés, black coffee almost always means espresso-based.
United States: Drip is the default. It’s familiar, brewed in homes and restaurants across the country.
Our cafés bridge these traditions: espresso-forward Aussie culture meets American drip comfort. Both methods have their place in the community, and both let us showcase the same beans in different ways.
Caffeine Myths
Espresso-based drinks *feel* stronger because of their intensity. But per ounce, drip often carries more caffeine.
* A double-shot long black (≈2oz espresso + water) = \~120 mg caffeine.
* A 12oz drip coffee = 140–200 mg caffeine depending on brew.
So strength in taste ≠ strength in caffeine.
Of Course We Brew Both
Our philosophy is simple: the more ways you can experience great coffee, the better. Offering both long black and drip means you get to choose how you want your coffee moment. Rich and punchy? Go long black. Clean and spacious? Go drip.
No hierarchy, no right or wrong—just two doors into the same world of quality coffee.
Conclusion
Black coffee isn’t one-size-fits-all. Long black and drip give you two paths to enjoy the same beans in completely different ways. Our role is to serve both with the same care, so you can discover what resonates with you.
Next time you’re in our stores, be sure to ask your barista for a side-by-side taste. You’ll see just how much brew method changes the cup.