The Neapolitan coffee recipe is nothing exceptional, but this drink is famous all over the world and is considered unique. What makes it so is not the recipe, but the method of preparation. Neapolitan coffee cannot be made without a special coffee pot - a geyser coffee maker. Outwardly, it resembles two vessels connected to each other with a “layer” of a small container with filters in which coffee is placed. Passing through this container, the water is saturated with the taste and aroma of coffee. The result is a fairly strong drink with a delicate foam. It is served hot.
Features of the technology
As already mentioned, the main thing in Neapolitan coffee is the way it is prepared, but there are other secrets. If you want to get a truly tasty, aromatic drink, it is advisable to take into account all the little things.
- To make Neapolitan coffee, any type of coffee is suitable, but not too finely ground. If the grind is very fine, the coffee will end up in the main container, making the finished drink less pleasant to drink. For this reason, medium grind coffee is preferred. However, many people prefer to use finely ground coffee and take the time to strain it later. This is also acceptable.
- Coffee will have a richer aroma if it is ground before brewing and stored as beans.
You need to know how to use a geyser coffee maker correctly:
- Pour water into the lower container (without a spout) up to the mark (no more and no less, regardless of how many servings of the drink you want to brew).
- Pour the powder into a coffee container. The container should be full, but you cannot press the coffee in it too hard, otherwise the liquid will take too long to pass through it. But if the coffee is not compacted at all, there may be no foam; this also does not hurt to take into account.
- Screw the top tightly. Your safety depends on the reliability of the fastening.
- Place the coffee maker on the stove or turn it on if you have an electric one.
- After the characteristic hissing tells you that the drink is ready, remove the coffee pot from the heat and turn it over, wait until the coffee has filtered (this takes up to 15 minutes), then pour it into cups. In some modern geyser coffee makers, there is no need to turn over, since the liquid enters the upper part and remains there during brewing.
- It is advisable to pour coffee into heated cups. This will allow it to stay hot longer and exude a charming fragrance.
- The quality of water also matters for the taste of the drink and for the service life of the coffee maker. Therefore, before cooking, it is advisable to soften the liquid, for example, by passing it through a special filter.
Neapolitan coffee is often made black, but cappuccino or latte are also possible. However, they can only be cooked in a device with a special valve. In any case, Neapolitan coffee is a very strong drink, and it is not advisable for people with a tendency to hypertension to drink it.
Neapolitan coffee recipe
- finely ground coffee (preferably for brewing in a cup) – 18 g;
- medium ground coffee – 12 g;
- softened water – 0.2 l.
Cooking method:
- Fill the bottom of the coffee maker with water to the desired level. The capacity of the reservoir may vary; if your coffee maker holds more than 200 ml, then the amount of coffee should also be adjusted.
- Mix approximately equal parts of fine and medium grind coffee (2 teaspoons each). Set a teaspoon of finely ground coffee aside for now.
- Pour the mixed coffee through a special straw into the container provided, lightly compacting it.
- Attach the coffee filter to the top of the water container.
- Screw the top reservoir tightly.
- Turn on the device or put it on fire. After the signal that the drink is ready, turn the device over, if this is provided by the manufacturer (this information is contained in the operating instructions for your coffee maker).
- Warm up the cups and add half a teaspoon of finely ground coffee into it.
- Pour the prepared coffee into cups.
Serve Neapolitan coffee immediately after preparation. It takes quite a long time to prepare, and if you don’t serve it right away, it will turn out to be too cool and therefore less tasty.
If you want to make sweet coffee in Neapolitan style, the first small portion, about 20 ml, should be poured as soon as it is ready and whipped into foam with two tablespoons of sugar. This foam is used to decorate the drink after it has been poured into cups.
Neapolitan coffee almost always has a delicate foam, its rich taste and bright coffee aroma captivate. So it should not be surprising that the method of preparing a drink, once used only in one place, is now known throughout the world.
If you love coffee, then most likely you will like Italian coffee. There are many different types, including espresso and cappuccino, which are popular all over the world. All types of coffee are based on espresso. For example, cappuccino is espresso with steamed milk and milk foam.
Please note that "espresso" is not an Italian term used throughout the world. What we call "espresso" is simply "coffee" in Italy (emphasis on the second syllable). On our page we use the more familiar term "espresso". Just remember that in Italy the correct term is coffee.
If you want to make true espresso, then be prepared to spend several hundred dollars on a high-quality espresso machine that you might see in restaurants or cappuccino bars. These machines use high pressure water (9 bar) to produce espresso. Home machines, even the $100 models available in stores and other places, do not produce enough pressure to create the kind of espresso you might drink at coffee bars. (Cheap models generally produce about 4 bar, while more expensive models can produce a pressure of 15 bar. Although, for espresso, 9 bar is enough).
A very smart alternative for home use is a Geyser coffee maker, called a moka in Italy. A moka is a simple device that uses steam pressure to force water through a filter to brew espresso. It won't be the same as the espresso you might enjoy in bars, but it will taste about the same. So, a Geyser coffee maker is an inexpensive and best alternative for making good coffee. Myself
A moka, or geyser coffee maker, is often mistakenly called an espresso coffee maker. This is incorrect, only espresso machines can make espresso. Another misconception is that water is brought to a boil. The result is a bitter drink. If you follow all the rules and recommendations, you can get a great drink.
Story
Moka was patented by Alfonso Bialetti in 1933 and sold under the name "Moka Express". It became popular only after the Second World War. It had a very recognizable design, which has not changed to this day, and was made of aluminum. (The Bialetti company has been a leader in the market for 50 years, introducing the famous Moka Express coffee maker. Thanks to some technological secrets, this coffee maker is an unrivaled device for obtaining real Italian coffee. The Moka Express Bialetti coffee maker is an original product , if it has a picture of a man with a mustache printed on it. Always ask for such an image.)
From a technical point of view, a geyser coffee maker operates on the same principle as a coffee percolator, which is the predecessor of a siphon and coffee makers where coffee is prepared under pressure. Coffee percolators worked on the principle of pushing water under steam pressure from the lower compartment into the second compartment, where the coffee is located, and then it seeps down into the third compartment, from where it is poured into cups. These units required virtually no human intervention, which was very convenient, considering that they first appeared in 1820.
Moka was different in that the water seeped upward rather than downward. The pressure in the upper part of the lower container with water promotes the movement of water into the compartment with coffee, and then through a special channel into the upper third compartment, where the ready-made coffee arrives. The first inventor of such a mechanism for producing coffee was the Englishman Samuel Parker in 1833. It was Bialetti's Moka Express that made him popular. Over 10 years, more than 20 million geyser coffee makers have been sold.
How to use a geyser coffee maker
If you use this coffee maker correctly, you can get very tasty coffee. However, this method has features that should be taken into account. Geyser coffee makers come in a variety of sizes, from tiny to prohibitively large. You need to be especially careful with large coffee makers. If your heat source is insufficient, the coffee will take longer to brew, which in turn will make it over-extracted. A large coffee maker requires a coarser grind and more time to brew the coffee, otherwise the astringency and expressiveness of the taste will be lost as a result of over-extraction. Some geyser coffee makers have a valve that allows water to flow upward when the desired pressure is reached. It is also recommended to brew coffee at the maximum volume at once. This is due to the fact that a small amount of water will be quickly pushed upward by steam, without having time to heat up to the desired temperature.
Making coffee in a geyser coffee maker is a kind of art; if everything is done correctly, the result will exceed all your expectations. Medium to dark roasted coffee is best suited for mocha; light roasted espresso beans can also be used.
Operating instructions for the Moka Express coffee maker from Bialetti
The Moka Express coffee maker from Bialetti is made of aluminum alloy and can be used on any heat source. There are 8 modifications of the product in different sizes: for 1, 2, 3, 4, 6, 9, 12 and 18 servings (cups).
Application
Fill the lower part (1) with water up to the safety valve (6), insert the funnel-shaped filter (2) and fill it with ground coffee without compacting it. Make sure that the filter plate and gasket fit into their respective slots, then screw the top part (3) tightly to the bottom part (1). Place the coffee maker on the fire and after about 4 minutes, coffee with a strong aromatic smell will begin to flow out of the column (4). When the coffee fills the upper part of the container (3), remove the coffee maker from the heat.
Do not use different extracts as they may clog the coffee maker filter. Check the condition of the coffee maker regularly by replacing wear parts (2.5). When the threaded parts (bottom part 1 and container top part 3) wear out, it is recommended to replace the coffee maker. Do not compact the coffee in the filter. Use soap and water to clean the coffee maker; other detergents may damage the aluminum surface. To maintain shine, liquid metal detergents can be used. Thoroughly clean the inside of the post (4) from time to time. Before using the coffee maker, check that the valve and all internal components are included and that they are installed correctly. The coffee maker is guaranteed for two years.
The new valve model will help avoid clogging with calcium from water: just move the piston protruding from the valve along its rod during normal washing of the coffee pot.
Some parts of the Geyser coffee maker are replaceable. After several months of use, you may need to replace the rubber gasket or the entire filter. When emptying the used coffee grounds screen, do not hit it. This may damage the mesh. Instead, rinse it under water.
Making coffee in a Geyser coffee maker
For cooking we need fine grinding.
- It is necessary to fill the bottom of the coffee pot up to the mark or to the safety valve. If your moka does not have a valve, you will need to boil the water first.
- Prepare ground coffee and place it in the filter. (I usually don't fill the filter all the way because it will be a very strong coffee for me.)
- Assemble the entire structure together.
- Place the coffee pot on the stove over medium heat. Open the lid and watch the preparation: the water will boil and the upper tank will begin to fill with coffee. You can control the process by lowering the heat, which will allow you to control the extraction process.
- As soon as bubbles begin to appear, this will mean that steam has begun to rise to the top, which means you need to remove the coffee from the heat.
- Quickly spray the outside of the coffee pot with water to stop the coffee brewing process.
- Pour the coffee and let it cool slightly.
Neapolitan method of making coffee in a Geyser coffee maker
Below is the method of Neapolitan coffee preparation. The foam, usually created by machine, is produced by hand in this method. Attention! 50 grams of espresso has about the same amount of caffeine as a 200 gram cup of regular coffee. Don't get into the habit of drinking a 200 gram cup of espresso during the day (but you can drink it if you don't want to sleep during the day).
To make Italian espresso you will need: good quality espresso (popular Italian brands are Illy and Kimbo), sugar, cold water, a Geyser coffee maker, an espresso mixing container and small cups (preferably ceramic espresso cups).
Step 1 Fill with cold water
Fill the Geyser coffee maker with cold water. There is usually a line marked inside the coffee maker indicating the water level. If not, fill it up to the safety valve located on the side of the tank. Water should not leak through the filter. This may affect the taste.
Step 2 Insert the filter into the water tank
Insert the filter into the water tank. (Alternatively, you can fill the filter with ground coffee first and then insert it. This is a matter of personal preference).
Step 3 Add coffee beans
Fill the filter with ground coffee. Make sure you do not spill the ground coffee onto the outer edge of the container. Everything must be perfectly screwed in, otherwise the water will come out as soon as it starts to boil. Before assembling the coffee maker, simply remove all excess particles. This is one reason why some people fill the filter first and then put it back in place.
Attention: do not compact the coffee! This may create unnecessary pressure. Although this is common for commercial machines, it is dangerous for these types of coffee makers.
This is what the ground coffee filled with the filter should look like. Collect the grounds in the shape of a mountain, as in the picture. This way you will enhance the aroma of the drink. You can assemble it to your liking if that amount of coffee is too strong for you.
Step 4 Assemble the coffee maker
Assemble the coffee maker. Make sure again that there are no grains on the outside. Screw the top to the bottom, using your hand to hold the coffee maker itself, not its handle. Handles can break easily (but are also replaceable).
Step 5 Place the coffee maker on the stove
Place the coffee maker over the stove over low heat. Low heat increases brewing time, which enhances flavor.
Step 6 Prepare sugar
While the espresso is brewing, add the sugar to another mixing container. You can start with a teaspoon per cup and then if you don't like it you can change the proportion to suit your taste. The coffee pot in this picture is a 10 cup pot, so we added a little over ten teaspoons. With some practice, you will be able to simply and easily add the right amount of sugar to the container without measuring it. Remember that espresso is an art, not a science.
Step 7 Pour coffee and mix with sugar
This step is critical and may require some experience to get it right. As soon as the coffee starts pouring out, remove the coffee maker from the stove and pour some of the drink into a mixing container with sugar.
It's better to add less coffee than to add too much, so be conservative. After pouring the coffee and sugar, start mixing them. The end result will be a liquid solution. If it is too thick, continue adding coffee little by little until you get the right consistency.
If you run out of coffee, put it back under the heat until more is available. You should use the first shot from the coffee maker as it is the strongest. Don't try to brew the whole pot of coffee and then add it to the sugar. This won't give you the desired taste.
It's about having the right consistency. If you accidentally add too much liquid, you can then add more sugar (not recommended unless you have a sweet tooth) or simply add the remaining coffee at the end of the brew. It won't have a lot of foam on top, but it will still be drinkable.
By the end of brewing, the coffee comes out mostly as steam. The version of the coffee maker shown here has a wand designed to minimize splashing during the brewing process. The lid can remain open during cooking. Other models may have two holes in the side and will spray coffee all over the kitchen when the lid is lifted.
Step 8 Pour more
When the coffee has finished brewing, pour about half of it into the mixing container.
Step 9 Stir, add the remaining coffee and stir again.
Stir vigorously to aerate the mixture and create a lot of foam. Once thoroughly mixed, add the remaining coffee to the container and stir again.
Final result. The amount of foam produced depends on the technique and the amount of sugar used. With a little practice, you can make perfect coffee every time, just like a Neapolitan.
Step 10 Serve and enjoy
The best part. Pour coffee into small ceramic cups. You can use a spoon to add foam to the cups if needed.
Since the cups are small, the espresso can get cold quickly. To keep cups warm, place them in hot water immediately before drinking coffee from them. When you pour coffee into hot cups, they will retain heat, allowing you and your friends to enjoy a hot, delicious drink.
Coffee specialist Sergei Reminny talks about the coffee culture that comes from Italian Naples.
""Caffetiera Napoletana". Behind it is a whole layer of culture of the vibrant and original southern Italian region of the province of Campania - Naples. The "new city" of Neapolis or elegantly sounding in the local dialect as "Napule" is a region with a full-fledged coffee history, worthy of a separate book I will return to this wonderful city in my stories, and today - a story about a GREAT, but almost a thing of the past coffee maker - “Caffetiera Napoletana”.
This Neapolitan lady is not from these parts. In fact, she is French. Yes, yes, it was there that its prototype was born almost two centuries ago, and it was called “French filter coffee maker” (“Caffettiera Francese a filtro”), sometimes adding the definition “two-story” (“a due piani”).
How this French creation came to Naples is not known for certain, but since the influence of French kings has always been strong in these parts (since the times of the Kingdom of Sicily), then, in general, there is nothing surprising in such assimilation.
Every third after words "traditional Neapolitan coffee maker" tried to show me a moca (most often Bialetti), being in full confidence that this was the famous “caffetiera Napoletana”. Oops... Here, with sadness (or maybe not with sadness), we must admit that in Neapolitan houses, where Bialetti moca began to penetrate in the second half of the last century, the latter won an almost unconditional victory. Moreover, Neapolitans (like many Italians in general) believe that only Bialetti can be a moka - the image of this brand is so strong...
There are reasons for this - traditional moka is more convenient in almost all aspects, but there is such a thing as TRADITION. It is thanks to her that the “Neapolitan woman” is still alive. Although memories of her are increasingly becoming the lot of older generations...
Almost all families that have caffettiera Napoletana also have moca. One Neapolitan taxi driver defined the purpose of their use as follows: “In moka we make coffee when we want to make a small amount of coffee - just for ourselves or at most for ourselves and one other person. And from “napoletana” - when company comes, or simply when a lot of people drink coffee. But, for example, my wife, who drinks 7-8 cups of coffee a day, makes it from Napoletana only for herself.
And since “Napoletana” is usually large, she prepares a full coffee maker, pours part of it for herself, sugars it and drinks it, and leaves the rest and drinks it little by little during the day, straight cold” (here I note that other narrators still reheat this coffee, although they prepare it in the same way “in reserve”).
In fact, the “napoletana” is one of the variations of filter coffee makers and uses the physics of boiling water and gravity. By the way, within the Napoletana species there are a huge number of subspecies of coffee makers.
The outstanding Neapolitan film actor Eduardo de Filippo in the comedy “Questi fantasmi” (“Ghosts”) in the famous scene with coffee, he sits on the balcony and the most colorful describes the poetry of the Neapolitan coffee maker, with "cuppetiello" on her nose.
I watched this episode at least ten times in a row. And periodically I watch it again and again. Because, my God, with what love De Filippo talks about making coffee! And in general, in my opinion, this scene is the BEST episode dedicated to coffee in ALL world cinema. I am 100% sure of this... Of course, to fully understand it you need to know Italian and hear the Neapolitan specificity of speech, but even without this, the episode is permeated with a love for coffee that is impossible not to feel...
Apparently, this is because, as the Neapolitans say: “A che bellu cafe sol a napl o san fa!” –
One Neapolitan guy told me that he remembers from childhood how his grandmother, when she made coffee for herself, would give him a piece of bread (crust) with a drop of coffee and a little sugar on it, and for many years this was a kind of lunch treat for him.. . Well, where else can you find such memories?.."
Step 1: Grind the coffee beans.
One of the secrets of making this amazing coffee. This is a special device - a coffee maker, which consists of two vessels, between which there is 2 mesh filters, where finely ground Neapolitan coffee is poured and, unfortunately, without this device, it is impossible to brew real Neapolitan coffee. But don’t worry, you can buy such a coffee maker in supermarkets and online stores.
To begin, take a package of real Neapolitan coffee and open it with scissors. Take a bean grinder and grind the beans to a fine powder. 
And the second secret, in order for the coffee to be a success, grind the coffee through a coffee grinder twice, first the grains and then the resulting mass. Step 2: prepare a cup for Neapolitan coffee.
Take a cup with thick walls. Why thick walls? Because the coffee in such a cup will cool down more slowly, and you will be able to prolong your pleasure from drinking it. And one more secret - dial half a teaspoon freshly ground coffee and pour it into a clean, dry cup. Step 3: brew coffee.
Separate the two halves of the coffee pot, the bottom without a spout from the bottom with a spout. Pull out the filter. Unscrew the filter cap and pour into it 2 tablespoons fresh finely ground coffee and close the filter lid. Pour into the bottom cup without spout 200 milliliters of water. Do not fill the bowl above the vent level! Place the filter back into the container filled with water. Screw the bowl with the spout onto the bowl filled with water. In this case, the nose should look down. Turn the stove on high and place the coffee maker on it. Bring the water to a boil; when it boils, you will hear it by a characteristic gurgling sound. Remove the coffee maker from the stove. Once the steam has escaped from the vent, which will happen in about 30 – 40 seconds, turn the coffee maker upside down and let the coffee pass through the filters, drop by drop, for 7 – 10 minutes. Remove the top block and pour yourself a cup of aromatic coffee through a sieve. The raw coffee that remains at the bottom of the cup will rise to the top, stir the resulting aromatic mass with a teaspoon and wait 1 moment, until the fresh coffee settles to the bottom of the cup. The fresh aroma of brewed coffee and the light but quite perceptible aroma of freshly ground coffee combine and you will feel an indescribable fan of the smells of real Neapolitan coffee. Step 4: Serve coffee Neapolitan style.
Neapolitan coffee served hot. It is poured into cups with thick walls so that it maintains its temperature and can infuse for 1 minute with fresh ground Neapolitan coffee beans. This type of coffee is served without sugar. Jam, sugar, crackers or anything sweet is placed separately in plates or vases. A pleasant drink for the morning to invigorate and fill up with strength. Bon appetit! - − Sometimes, for those who like it sweeter, sugar is allowed in Neapolitan coffee, but it is not added to the cup of coffee after preparing the drink. Sugar is poured into a bowl with water, the water is brought to a boil and passed through filters with coffee. It turns out very sweet and tasty coffee.
- − In order to brew Neapolitan coffee, you do not have to use Neapolitan coffee. If you have a Neapolitan coffee maker, this drink can be brewed with any very high-quality type of coffee.
- − When preparing this type of coffee, do not change the above recipe, as you may end up with a drink that is too bitter or too bland.
- Why do you need to strain coffee after it has been brewed? This process is necessary to ensure that there is less unnecessary sediment in the cup. The old brewed coffee is removed and the decoction itself is poured into the bowl, it is infused for 1 minute with fresh ground coffee, which eventually settles as sediment at the bottom of the cup, but at the same time gives the freshness and tart aroma of coffee beans.
For millions of Italians, coffee - be it espresso, macchiato, cappuccino, at home or in a bar, at breakfast or after meals - is an inseparable companion every day.
History of coffee
Espresso / Shutterstock.comThe Italian word "caffè" comes from the Turkish "kahve", which in turn comes from the Arabic "qahwa". The first variety of plant whose grains were used to make a drink was Coffea arabica (Arabian coffee tree); Today, along with it, Coffea robusta (Robusta Coffee) is also used.
The Italian gastronomer Pellegrino Artusi, in his famous work “The Science of Nutrition and the Art of Cooking Delicious Food” (1891), argued that the best coffee is made in the Yemeni city of Moha, so Yemen began to be considered the place of origin of the coffee tree. From Arabia, the custom of drinking coffee quickly spread throughout Egypt and the Ottoman Empire, and then throughout Italy - through the mediation of merchants of the Venetian Republic.
The first Italian coffee shop opened in 1683 in Venice, on Piazza San Marco, and a century later there were more than two hundred similar establishments throughout the country. Some - they were called “Philosophical Coffee Houses” - acquired an intellectual component: outstanding thinkers and philosophers gathered there.
However, very soon from Italy, the fashion for coffee spread to the rest of Europe, as well as America, and in many countries establishments called “cafes” or “coffee houses” began to appear, where intellectuals and wealthy representatives of the bourgeoisie often gathered. So now it seems difficult to imagine that at first many Europeans did not particularly like the new oriental product: in Italy, for example, this drink of Muslims caused some rejection. The situation changed only in 1600, when Pope Clement VIII declared coffee suitable for Christian consumption.
Naples and coffee
“Let's have some coffee!” This is the most common sentence heard throughout Italy. But it is especially popular in Naples, where the tradition of espresso has taken root, turning into a real ritual that is observed every day, in free time or at work.
Coffee was brought to Naples by Maria Carolina of Austria: when she married King Ferdinand IV in 1768, she brought with her a widespread Viennese custom to the city.
The most important milestone in the history of Neapolitan coffee was the invention in 1819 of the so-called “cuccumella” - a Neapolitan coffee pot, which, thanks to a double filter system, made it possible to alternate the Turkish method of preparation (cooking) with the Venetian one (infusion). With this coffee maker it is now possible to make coffee at home; in the 20th century, when the Neapolitans managed to successfully master the bar espresso machine (invented in Turin in 1884), the “cuccumella” was replaced by a more modern version - “moka”.
Perfect coffee recipe
What is the secret of Neapolitan coffee? The real secret is in the Neapolitan coffee blend and its special roasting, which gives the beans a slightly darker color than in other regions of Italy and the world. A couple of days after such roasting, the essential oils contained in the grains are felt much brighter, and the grains themselves better impart their aroma to the drink.
Naples has a lot of stories and traditions related to coffee. One of the most widespread is the tradition of “hanging coffee”, which testifies to the generous nature of the local residents. Its essence is that a person, entering a bar, pays for two cups of coffee at once: he drinks one himself, and the second is intended for anyone who asks.
Cafe Gambrinus
Gran Caffè Gambrinus is an old Neapolitan cafe on Via Chiaia. It is named after the legendary King of Flanders, Gambrinus, who is considered the inventor of beer. Gran Caffè Gambrinus is one of the first ten cafes in Italy and is part of the national association of ancient cafes.
The English writer Oscar Wilde frequented this cafe. And in the era of fascism, its importance in public life was so great that Gambrinus, along with other institutions popular among left-wing intellectuals, was completely closed. Today, the coffee and pastries are as delicious as in ancient times, and the setting retains its wonderful atmosphere.
