Italy has a long and rich coffee tradition but Naples has a whole tradition of its own, steeped in a 17th-century innovation called the cuccumella which remains the city’s signature preparation method; a slow and delightful ritual, celebrated daily.

The cuccumella is more commonly known as the Napoletana or the Neapolitan Flip-Drip which is one of the most unique stove top coffee making devices available. Coffee is placed inside a metal filter located in the middle between the water reservoir and the collection tank, and then placed on the stove. When the water reaches a boil, the Napoletana is removed from the stove. After the water cools for a few seconds, it is flipped over, and the hot water slowly drips through into the collection tank. The resulting brew is generally quite mild and very smooth cup. Although the coffee blend used is typically very dark roasted and finely ground. It yields a coffee that has definitely more robust flavor than a filter/drip method. This is one of the most common ways Italians drink coffee at home.

To Prepare a Stupefying Neapolitan:

• Measure 5-6 grams of medium/coarse ground coffee for about every 100-150 ml (about 3.3-5 oz.) of water. The amount of coffee can be adjusted to your individual taste.
• Place coffee in the metal filter and screw on the filter.
• Add the required amount of water at the bottom of the Napoletana, not higher than the small hole. Insert the collection tank with the filter containing ground coffee, and screw the two parts of the Napoletana together.
• Place the Napoletana on the stove with its spout downwards, and bring the water to a boil.
• Remove the Napoletana from the heat once steam starts to release from the hole, while holding both handles tightly.
• Wait a few seconds and then turn the unit upside down, striking it firmly against the counter, so that the water begin passing through the filter, allowing the liquid brew to collect in the lower portion over a few minutes.
• Serve and enjoy as soon as all of the coffee collects.
• Wash all of the Napoletana parts thoroughly in warm water and dry thoroughly.