- Coffee
- 28 g
- Water
- 200 g
- Ratio
- 1:7,1
- Grind
- Medium-coarse
- Water at
- 100 °C
- Time
- 8:00
The Neapolitan coffee maker that you turn upside down: the water boils at the bottom, you turn it over and the coffee drips out by gravity. It’s smoother and less bitter than moka coffee.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialNapoletana (cuccumella)La cafetera napolitana que se da la vuelta: el agua hierve abajo y, al girarla, gotea por gravedad sobre el café. Más suave que la moka.€25–45approx.
- RecommendedMolinillo manual de muelasMuelas cónicas y una manivela: molienda uniforme y ajustable por poco dinero. La mejor inversión para mejorar tu café.€60–300approx.
- OptionalBáscula de 0,1 gUna báscula con precisión de 0,1 g y temporizador. Pesar el café y el agua es la forma más sencilla de repetir una buena taza.€15–250approx.
No Napoletana (cuccumella)? This works too
Method
It fills with water the unbeaked part up just below the side hole: about 200 ml in a 3-cups napoletan.
Ech 28 g of medium-thick ground coffee in the basket, untight, close it with its perforated cap and place it inside.
It covers the part with a beak, upside down, with the beak looking down.
Put it on medium heat. When steam and a few drops of water come out of the hole, turn off the fire.
With a cloth and holding it by both handles, turn it around with decision: now the peak is up and the hot water is on top of the coffee.
The metal and water are boiling: do it slowly, on the stove and always with cloth.
Let it drip by gravity between 5 and 12 minutes. According to the Neapolitan tradition, the beak is covered with a cucurucho of paper, the "cuppetiello," so that the aroma does not escape.
8 min
When you stop dripping, remove the bottom, already empty, and serve.
Tips and warnings
- The Neapolitan playwright Eduardo De Filippo dedicated a well-remembered theatre scene to this ritual.
- The medium-thick milling prevents the drip from getting stuck; if it takes more than 12 minutes, it grabs thicker.
- No Napoletana: an Italian coffee maker gives a similar but more intense coffee; a drip cone with little water is closer to its softness.
One last thing
In Naples, they cover the top with a cone so the aroma doesn’t escape. We haven’t given up hope of a Ko‑Fi.