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