Best Long Black Coffee in Perth

Earlier this year I switched to drinking long black coffee. This style of coffee is an espresso poured on top of the water, filling a cup. Yes, it’s long and it’s black. I love it.

Enjoying a strong bodied long black in cafes can be a hit and miss around Perth. Milk tends to be helpful at masking bitter or over extracted beans by sweetening the overall taste. Fresh quality coffee beans and barista skills are paramount and the bar is certainly raised when ordering a long black. I’m not a barista, nor a coffee expert, but I think a visible crema is the upper echelon of long blacks. I get a little excited when I see the crema in the cup and to be honest it’s a rare sight. I’m not entirely sure if it makes a difference to the taste however a slightly thick layer to hit one’s mouth is the silver lining.

Here are a few places in no particular order I have come across and visited at least three times;

Deli Chicchi
29 Strickland Street, Mount Claremont WA 6010
Gordon Street Garage
 16 Gordon Street, West Perth WA 6005
Il Lido
88 Marine Parade, Cottesloe WA 6011
The Attic
16a Bannister Street, Fremantle WA
222 Queen Victoria Street, North Fremantle WA 6159
Cheeky Sparrow
317 Murray Street, Perth
Nature’s Harvest
20 Napoleon St, Cottesloe
Whisk Creamery
151 Rokeby Road, Subiaco
Vans Cottesloe
1 Napoleon Street, Cotteselo


Now that I have put my favourite long black spots out on the world wide web, I surely hope you all can enjoy what we have experienced. What is your favourite coffee?

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2 thoughts on “Best Long Black Coffee in Perth”

  1. ” I’m not entirely sure if it makes a difference to the taste…”

    Crema itself can be a sign of freshly roasted freshly grinded beans and / or relatively correct preperation (yep, any decent barista can probably manipulate / influence the worst tasting oldest bag of coffee they have to produce a heavy crema on top, be warned!). That said, I don’t like the taste of crema at all!

    Chemically, the crema is composed of CO2 (hence why a fresher roast produces much more crema as it hasn’t had most of the gasses escape yet), water vapour bubbles and some sneaky tiny fines that have made their way through the portafilter (or to be more technical, the actual cell wall fragments of the coffee beans themselves), leaving what I find to be a dry and bitter taste.

    When I receive a espresso or long black full of crema, I tend to let it cool (allowing the flavours to become more prominent) and then before I taste I tend to give it a big stir and skim as much of the crema away as possible with my spoon. If you’ve never tried this before, it may make your coffees taste completely different!

    P.S, I’m one of the baristas of Deli Chicchi. Thanks for the shoutout!

    1. Wow thank you so much for taking the time to write this! A testament to why the coffee is always good at Deli Chicchi. I will let the coffee sit next time and see its difference 🙂

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