Neapolitan coffee

Neapolitan coffee, also known as “caffè alla napoletana” or “cuccumella”, is made with a unique infusion method that uses a special type of coffee pot, traditionally made of aluminum. This coffee maker consists of a lower part that holds the water, a filter where the ground coffee is placed, and an upper part that collects the coffee during percolation. Here’s how to prepare Neapolitan coffee.

Ingredients

• Water as needed to fill the lower part of the Neapolitan coffee pot
• Ground coffee, in the right amount for your coffee pot’s filter (generally about 20-30 grams)

Preparation

1. Fill the lower part of the coffee pot with water up to the indicated level or just below the safety valve.
2. Insert the filter into the lower part and fill it with ground coffee, leveling it off without pressing it down too much.
3. Screw the upper part of the coffee pot onto the base.
4. Place the Neapolitan coffee pot on the stove with the upper part facing downwards.
5. Heat over medium-low heat. There’s no need to bring the water to a full boil, just hot enough.
6. When you hear a gentle bubbling, carefully flip the coffee pot over. The hot water will percolate through the ground coffee, collecting in the upper part.
7. Once percolation is complete, serve the coffee.

Curiosity

Unlike espresso, Neapolitan coffee has a slower extraction and a distinctive aroma that recalls the ancient traditions of coffee drinking in Naples. This method emphasizes the sweetness and body of the coffee, reflecting the love of the Neapolitans for this time of day. Remember that the quality of the coffee and the moka are key elements for an excellent result.