Aussie baristas have made a lasting impact on the London coffee scene since 2005, introducing third-wave approaches and high-quality coffee standards. However, one Australian staple – the long black – has taken time to gain traction.
The long black, which originated from Italian migration to Australia, is a stronger, richer alternative to the more diluted americano. Aussie business owners like Peter Dore-Smith of Kaffeine and Shelagh Ryan of Lantana cafes have seen rising popularity for the long black, with customers increasingly opting for it over americanos.
Dore-Smith reports a 100% success rate in converting customers from americanos to long blacks at his cafe. The trend is also evident at Lantana, where long black sales currently make up 20 per cent of their total coffee sales. Co-owner Julian Porter credits the Australian association with the appeal, as Londoners associate high-quality products with Australian operators.
The shift towards the long black reflects a broader trend in the industry – embracing local, artisanal approaches over mass-produced options. As Dore-Smith notes, “long blacks are rising in popularity… it’s a little bit of a cool thing, too; it’s different to an americano.” With the education and awareness paying off, the long black is slowly gaining ground in London’s coffee scene.
Source: https://www.broadsheet.com.au/national/food-and-drink/article/london-long-black