Making Coffee with the Cuccuma at Home: 13 Steps + 1 Final Advice

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Making Coffee with the Cuccuma at Home: 13 Steps + 1 Final Advice

romcaffè: come fare il caffè con la cuccuma o caffettiera napoletana

“La Cuccuma”. Just mentioning it you can feel yourself already in Naples (even if it was invented in France in the early 1800s)…

But is it possible to make coffee with Cuccuma at home too? Of course it is!
Often underestimated and localized exclusively in Campania, the Cuccuma, or Neapolitan coffee maker, is instead an extraction system that makes a lot in terms of aroma, sweetness and body, obviously if done well.

In a period like this, where coffee consumption is growing all over the world, and different extraction systems are constantly being invented or re-proposed, I have no difficulty in believing that Cuccuma could have a bright future not only in Italy, where it is already widespread, but all over the world.

It is a simple method that gives the cup a coffee that is:

  • round
  • sweet
  • rich in aromas

Then do you want to compare Chemex, V60, Clever with “‘na tazzulella ‘e cafe, ‘a cuccuma co’ ‘ncoppa o’ cuppetiello”.

The Main Features of Cuccuma

The main peculiarity of the Cuccuma, which makes it unforgettable for anyone who experiences it, is having to turn it upside down to start the draw.

The traditional technique then provides that the Cuccuma, once assembled, inserted the water and the ground coffee, is put on the fire until it reaches boiling point, which is indicated by a puff of steam or a droplet coming out of a tiny hole more or less in the middle of the coffee maker.

When the boiling point is reached, the Cuccuma must be removed from the fire, wait a few seconds and turn. Leave for 4-8 minutes, depending on the size, and cover the spout with “o’cuppetiello”, a small paper cone that acts as a cork to preserve the dispersion of the aromas.

Cuccuma Preparation: all the essential steps

I have tried this extraction several times and, with the utmost respect for the Neapolitan tradition, I have the pleasure of illustrating my version in 13 Fundamental Phases:

  1. Take the lower part of the cuccuma (the one without the spout but with the hole), place it on the scale and fill it with water, up to a maximum of half a centimeter from the hole.
  2. Take note of the weight and calculate how much coffee you want to use, considering that for every 100 grams of water you will have to add:
    – 6 grams of coffee to obtain a balanced coffee following the international recipe
    – 7/8 grams of coffee to obtain a strong coffee following the Neapolitan recipe.
  3. Pour the weighed water into a saucepan and put it on the fire until it boils.
  4. In the meantime, place the tank on top of the scale with the perforated filter upwards, fill it with the desired amount of coffee, tight the top of the filter firmly to create an infusion chamber.
    You will probably notice some coffee powder on the scale falling from the filter, no problem, the extraction will not be affected.
  5. When the water reaches boiling point, put out the fire and pour it into the lower part of the cuccuma.
  6. Insert the tank carefully, making it adhere well.
  7. Close with force the upper part (the one with the spout) paying attention beacause probably the lower part will be very hot (it is definitely appropriate to the use of potholders!)
  8. The Cuccuma will result with the spout upside down, so turn it with a terse and firm movement
  9. Shake gently and briefly
  10. Insert “o’ cuppetiello” on the spout and wait 4-8 minutes, depending on the size.
  11. At half time you can shake it again to facilitate percolation
  12. At the end you can remove the upper part with the tank (using the potholders), mix with a teaspoon and insert the lid.
  13. Serve as desired, covering the spout with “o’ cuppetiello”.

An advice
Use Romcaffè Coffee in beans by grinding it at the moment (it is always the best choice). Also for
this extraction I suggest you to use the Romcaffè “Classic Moka”.

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