The Neapolitan coffee pot


Neapolitan coffee is famous for its peculiar coffee machine and preparation method. So much so that the famous playwright Eduardo De Filippo described its preparation in the acclaimed comedy Questi Fantasmi. Italian Traditions will tell you all about its characteristics and the preparation methods of this antique machine.

The Neapolitan coffee pot, also known as cuccumella in Naples, was invented before the mocha was developed by Alfonso Bialetti. It was the Frenchman Morize who invented it in 1819, and for a very long time it was the only tool used in Italy for preparing coffee. Although today there are several coffee makers on the market, traditionalists still prefer this type of machine because the coffee made in the cuccumella has a particular flavor that is richer and more intense than the espresso. Instead, its aroma is less intense but more complex.

The Neapolitan coffee machine is formed by four elements that are all mounted together and interlock with one another.

- The cylinder coffee container has a hollow form, opened on one side and perforated on the other side, so as to allow the passage of boiling water

- The filter that holds the coffee powder

- The beverage tank which retains the final product itself

- The water tank equipped with a straight or a curved handle and a small hole

- The lid to close the coffee

Neapolitan coffee takes longer to prepare, there is more commitment and dedication needed. The first thing you have to do is fill the water tank up to 4-5mm from the hole located at the top. Then screw on the filter and interlock the two tanks. Next, place the coffee pot on the stovetop until the water comes to a boil. You’ll know when it is boiling because you can see the puff steam being released from the hole. Once the water is boiling, remove it from the heat and turn it upside down with a bang, so that the water falls through the filter containing the coffee powder and trickles into the lower deposit. This descent lasts from 5 to 10 minutes. In addition, according to Neapolitan tradition, there is an important element that can help keep the drink’s aroma during this final phase: adding the “coppitello”, or a small paper cone at the end of the spout. After allowing for the decent for some minutes, the drink is now ready to be poured and enjoyed.

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