Neapolitan coffee is much more than just a drink: it is an art, a tradition, a symbol of culture and passion. With its bold flavour, rich in unique aromatic notes and its meticulous preparation, Neapolitan coffee has won the hearts of millions around the world.
Let’s discover its history, its distinctive characteristics, and the secrets that make it so special.
The history of Neapolitan coffee
The origins of Neapolitan coffee date back to the 18th century, a period in which Naples was under Spanish rule and, later, the clergy, who initially opposed the spread of the drink. The Church, in fact, considered coffee a “diabolical drink” due to its dark color and stimulating effects on the mind.
However, the arrival of Maria Carolina of Austria, wife of King Ferdinand of Bourbon, radically changed the situation. The Austrian princess, a great coffee enthusiast, introduced the custom of drinking coffee to the court, ensuring that the drink became popular even among the upper classes. This marked the beginning of the spread of coffee in Naples.
Others maintain that the drink was already known in Naples in 1450, when it was introduced to the University of Salerno, although the true explosion of Neapolitan coffee did not occur until 1800, with the arrival of the first itinerant coffee vendors on the city streets.
The difference between Italian and Neapolitan coffee
Neapolitan coffee differs significantly from classic Italian coffee, not only in the blend, but also for the brewing method and the ingredients used. Here are some of the main differences:
- Blend and roasting: The Neapolitan blend is composed of Arabica and Robusta beans, which are roasted at higher temperatures and for a longer time. This roasting gives the coffee a more intense, almost caramelized flavor.
- Water: Neapolitan coffee is prepared with water from the crystal-clear Serino springs, located in the Irpinia mountains. This water is recognized as one of the purest in the world and plays a key role in balancing the flavor.
- Cup and service: Neapolitan coffee is served in a rounded cup, which keeps the coffee warmer for longer. Traditionally, it is accompanied by a glass of water, which helps cleanse the palate between shots.
- Cream on the top: Thanks to the Robusta blend, Neapolitan coffee has a dense cream on the top. This crema should be stirred with a teaspoon before drinking to ensure a uniform flavor.
The Neapolitan coffee ritual
In Naples, coffee is not just a drink, but a true ritual that accompanies daily life. The average Neapolitan drinks five coffees a day, often shared with friends and coworkers. There is even a tradition called “caffè sospeso” (suspended coffee), which involves paying for a coffee in advance for an unknown customer who needs it.
Unlike other Italian cities, where coffee is mainly consumed in the morning, in Naples coffee is drunk at any time of the day: after lunch, during a stroll through the city center, or as a break during a meeting.
How to brew Neapolitan coffee: the cuccuma
One of the most fascinating secrets of Neapolitan coffee is the cuccuma, the traditional coffee pot used to prepare it. This device, invented by Frenchman Jean-Louis Morize in 1819, consists of two separate reservoirs: one for water and the other for coffee. The preparation process involves placing the pot over the stove with the spout facing downward. Once the water begins to boil, the coffee is extracted and slowly flows into the upper reservoir.
Even though modern machines exist today, the cuccuma remains a symbol of Neapolitan tradition, used by those who want to enjoy authentic coffee, just like it was once made.
Neapolitan coffee is more than just a drink: it’s a symbol of tradition, passion, and culture. Its fascinating history, unique characteristics, and the ritual that accompanies it make it one of the most authentic experiences you can have in Italy. If you want to savor a true Neapolitan coffee, get the right blend, choose the right coffee machine, and immerse yourself in the ritual that has conquered the world.
