How is a long black prepared?

A long black is prepared by adding a double shot of espresso to a measured amount of hot water, typically around 100 ml. This method preserves the crema (the golden frothy layer on top of the espresso) better than adding water to espresso, resulting in a rich and aromatic beverage. When prepared correctly, the long black exhibits a strong coffee flavor that can be enjoyed without the bitterness that a straight espresso might deliver.

The other options describe different coffee preparations but do not align with how a long black is made. For instance, a long black is not simply two shots of espresso without water, as this would not produce the desired diluted beverage. Similarly, pouring coffee over cold milk is characteristic of an iced coffee or café au lait, and topping coffee with chocolate refers to a mocha, which is entirely different.