A while ago while visiting Don Campos in Alexandria, I noticed a sparkling long black on their menu. I’d always wondered what it was and how it was made, but of course I didn’t do anything as obvious as to ask what it was or better yet, order it. It remained an elusive espresso mystery.
I’d pretty much forgotten about it until I visited the Cupping Room a couple of weeks ago. I asked Todd who was hosting the session what it is and he said it basically a frozen latte glass containing a ristretto topped up with iced mineral water. It’s a cooling summer coffee for those of us who aren’t so fussed on the creamy, milky or sweet iced coffees you usually come across.
I know it’s not warm here right now but it must be somewhere so I decided I’d post it again before I forget. Todd recommended a piccolo/short black glass rather than a latte glass so that’s what I used.
The flavour was mild and refreshing and actually, it makes a lot of sense when you think about it when I think back to the terrible espressos I had in Argentina and how they always came with a tiny glass of mineral water to soften the blow. The sparkling long black is no longer on Campos’ official menu so ordering it is likely to elicit some raised barista brows…
embedded by Embedded Video
Sparkling Long Black
An espresso machine
A frozen cup/glass
Freshly ground coffee
Sparkling mineral water, chilled
Run a shot of about 15 ml of espresso into the cup or glass. Top with chilled mineral water. Serve.
So, is there a drink you’ve been dying to try?
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8 Responses to Sparkling Long Black
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this is genius, plain and simple. no need for warm weather to enjoy this, as far as i’m concerned! thanks for sharing, and great video.
This is sooo cool! I loved your video! Sounds like a very refreshing drink!
Lau… I have been following your blog for a while now and to let you know how much I appreciate it, I have an award for you… you can find it here.
Have a great evening! And a happy belated (?) birthday!
Manu recently posted…Comment on MACARONS WITH WHITE CHOCOLATE AND MINT GANACHE by kankana
How about lemonade for the sweet tooths, or is this sacriligeous?
@ Yasmeen – Thanks! it’s my first video, I imagine they’ll get less lame as I go on.
@ Manu – Wow! Cheers! I will pop over…
@ Gina – I would never even think of lemonade, as I don’t sweeten my coffee. But I don’t see why not!
tried this at work the other day…. poured a dop ristretto on top of chilled san pellegrino (half full 6oz latte glass). thought it would come out tepid, which it might if you ordered this and then had to wait for a busy waitress to bring it out to you), but got the hot espresso followed by nice cool mineral water. beautiful fresh espresso with chilled bubbles to wash it down! brilliant.
[…] adapted mostly from the Cafe Republic of Australia – Campos Coffee Recipe; also checked out Corridor Kitchen to confirm the […]
That tasted like shit…
Constructive comment, Lucas. Thanks for stopping by.