#shorts #beruangselalu #youtubeshorts
An iced long black is a type of coffee beverage that is made by pouring a double shot of espresso over ice, and then diluting it with cold water. It's a refreshing and strong coffee drink, usually served in a tall glass with ice.
An iced long black is a variation of the classic long black coffee, which is a staple of coffee shops and cafes around the world. The key difference between an iced long black and a regular long black is that the latter is served hot, while the former is served over ice. The iced long black is a popular choice for coffee lovers during hot summer months, as the ice helps to cool down the strong, rich flavor of the espresso. Additionally, the dilution with water results in a lighter-bodied drink than the classic long black, making it a good choice for those who prefer a less intense coffee experience.
It's worth noting that the flavor of an iced long black can be influenced by various factors, including the quality and roast of the coffee beans used, the brewing method, and the ratio of espresso to water. Some coffee shops may also add sweeteners or flavor syrups to the iced long black to enhance the taste, although purists may prefer to enjoy the drink in its purest form.
When preparing an iced long black, it's important to use high-quality, freshly brewed espresso, as the flavors will come through more clearly in the finished drink. The espresso should be poured over the ice in the glass, and then the cold water should be added slowly, in a controlled manner, to ensure that the drink is well balanced and has the desired flavor profile.
Overall, the iced long black is a simple yet delicious coffee beverage that can be enjoyed any time of the day, whether you're looking for a pick-me-up in the morning, a refreshing drink in the afternoon, or an after-dinner treat.
The world atlas of coffee
What is your coffee today?
From bean to perfect brew
The perfect roast ?
Freshness
The brew
Selecting coffee
Cup of excellence
Type of roast
Coffee flavour
Type of coffee
Whole bean or ground?
Milk & Water
Choosing the right milk
Extraction and brewing
Grinding and equipment
Grind size
Grinders
Pressured brewing
Non pressurised brewing
Plunger (French press)
Coffee drinks
Black espresso drinks
Espresso and short black
Milk espresso drink
Cold coffee drinks
Caffe latte
Iced long black
Specialty coffee
What is specialty coffee?
Coffee consultants and training
Beans and processing methods
Cupping and flavour profiles
Coffee taster's flavour wheel
Brewing methods
The ways to brew your perfect cup of coffee
Your espresso
How do you like
Kickstart your latte art
Packaging with heart
Become your own barista
The rise of filter coffee
The ripple effect
Coffee you can see though
With first crop coffee
More than hot air
Watching the beans
Coffee is a part of a much larger picture
Talk to your coffee
Coffee, Culture and creativity
Bringing specialty coffee to the world
We want to take our coffee to as many new and crazy places as possible
Coffee on cue
Behind every successfull person amount of Coffee
Too much monday not enough Coffee
Coffee supreme
Industry beans
Life happens coffee helps
coffee is a language in it self
Undercover roasted
V60 Pour over
The genetics of coffee
Coffea arabica
From seed to tree
Coffee leaf rust
Coffee berry borer
Blossom and fruit
Sweet fruits
Coffee varieties
Typica
Bourbon
Caturra
Wild arabica varieties : Typica
Sorting the beans
Processing
Defining defect
The natural process
The washed process
Dizing and grading
The speciality coffee industry
Fast or slow, Light or Dark?
The stages of roasting
Drying
Yellowing
First crack
Roast development
Second crack
Sugar in coffee
Acids in coffee
Aromatic compounds in coffee
Types off coffee roasters
Golden rules for fresh coffee
Storing coffee at home
Staling
Roasting coffee
Personal tasters
Sweetness
Acidity
Mouthfeel
Balance
Flavour
How to taste at home
Density and grind size
The perfect water
Strength : Milk, cream and sugar
Pour over or filter brewer
Pouring kettles
Making pour over coffee
Ratio and grind size
The vacum pot
Crema
Pressure and resistance : Espresso
Changing the grind
Brew ratio
Brew temperature
Brew presure
Coffee roasted for espresso
Steaming milk
Cafe collas
Taste profile
From beans to brew
Coffees, explored, explained and enjoyed
Arabica and robusta
The coffee tree
The coffee fruit
Coffee varieties
Harvesting coffee
Processing
How coffee is traded
Part two from bean to cup
Coffee roasting
Buying and storing coffee
Tasting and describing coffee
Grinding coffee
Water for brewing
Brewing basics
Espressso
Home roasting
Espresso & coffee - based drink
Cappuccino routine
Caramel macchito
Cold brew
Fresh brewed coffee
Caffe americano
Caramel macchiato
Asian Dolce latte
Caffe latte
Cappuccino
Brewed coffee
Cold brew
Freshly brewed coffee
Starbucks medium or dark roast
Espresso and brewed coffee
Long Black Recipe
