Long black is a style of coffee commonly found in Australia and New Zealand, introduced back in the 1950s and 1960s made by pouring a double shot of espresso into hot water. It is similar to an americano, in which hot water is poured into one shot of espresso.

Typically about 100–120 millilitres (4 ounces) of water is used, but the measurement is amenable to individual taste. The smaller ratio of water compared to an Americano give it a stronger taste. Both retain the crema when brewed properly, though in the long black the crema will be more pronounced.