A long black is made by pouring a double-shot of espresso or ristretto over hot water. Typically about 100 - 120 milliliters of water is used (3. 5 - 4 ounces) but the measurement is considered to be flexible to individual taste. The smaller volume of water compared to an Americano is responsible for its stronger taste. Usually the water is also heated by the espresso machine. A long black is similar to an Americano, which is made by pouring hot water over a double-shot of espresso or ristretto. Both retain the crema when brewed properly, though in the long black the crema will be more pronounced.
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