Long black
also: caffè lungo nero
Espresso poured over hot water (order matters), preserving crema; the antipodean americano.
Long black is the Australian and New Zealand take on a black espresso drink: hot water goes in the cup first, then a double espresso is poured over the top. It is closely related to the americano, but the order is the whole point.
Why it matters: pouring espresso over water, rather than adding water to espresso, leaves the crema sitting intact on the surface instead of being broken up and diluted. The result keeps more aroma and a slightly more intense, less washed-out flavor than a typical americano. It is also usually shorter, served in a smaller cup with less water, so it drinks stronger.
In practice the difference between a long black and an americano is small and shops vary, but the antipodean version tends to use less water and a careful pour to protect the crema. If you like the body and aroma of espresso but want more volume than a straight shot, a well-made long black is often the better choice. It comes from the same coffee culture that gave us the flat white. See cafe-menu-decoded.