Talk:Long black

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short black[edit]

The article says:

A short black is like a long black, but it is made with only a single shot of espresso and does not contain hot water.

So doesn't that just make it a shot of espresso? If so, wouldn't that be easier to say? --Delirium (talk) 01:20, 25 July 2008 (UTC)[reply]

Ha, I was just about to ask that too. FreplySpang 19:34, 28 July 2008 (UTC)[reply]

No, "espresso" has an extra syllable. :-) —Preceding unsigned comment added by 124.170.230.206 (talk) 13:12, 18 August 2009 (UTC)[reply]

This article appears to be wholly incorrect.[edit]

A long black is not made by adding anything to hot water. It is made by allowing the water to pass through the grinds in the machine for longer than an espresso (short black), producing a higher volume, more bitter coffee, like a lungo. —Preceding unsigned comment added by 124.170.230.206 (talk) 13:07, 18 August 2009 (UTC)[reply]

Agreed, thus why it is "less voluminous" than an americano. Although geographical factors and cultural influences from Oceana shed a lexiconical light on this subject. MM — Preceding unsigned comment added by 66.87.121.250 (talk) 14:56, 2 January 2013 (UTC)[reply]

James Borthwick[edit]

The article says: "Historical records suggest that James Borthwick was the first to create and consume a long black."

Is this really a fact? Who is James Borthwick? — Preceding unsigned comment added by 124.171.213.203 (talk) 11:59, 31 May 2011 (UTC)[reply]

I have deleted it, because there isn't any reason to believe this isn't vandalism. A Google search for "James Borthwick" and "long black" only gives results related to this Wikipedia page. Dsds34 (talk) 19:29, 18 June 2011 (UTC)[reply]

Preparation method could be useful[edit]

Thanks for your help.... CamV8 (talk) 08:45, 31 December 2015 (UTC)[reply]