Cuccuma Naples’ Traditional Coffee Brewing Method

If you want to learn about the coffee traditions of Naplesand discover the secrets of Neapolitan coffee, one of the most important things you need to know is cuccuma, or cuccumella. Cuccuma is not a type of coffee, it’s not a type of roasting, it’s a coffee brewing tool. In fact, Morize is French who invented this brewing method, but because it is intertwined with the traditions of Naples, it is known all over the world as a method attributed to Naples. In Neapolitan dialect, copper or terra cotta means pot, this is because the first cuccuma made in the early 1800s were made of copper. In the late 1800s, cuccuma started to be made of aluminum and now they are made of stainless steel.

It looks like an inverted mocha pot – that’s why it’s sometimes referred to as a ‘Neapolitan flip coffee pot‘. But because of the difference in mechanism, it gives a completely different flavor than a moka pot. While the moka pot uses the increasing pressure of heated water, the cuccuma uses gravity to brew coffee by drip.

The Cuccuma has three parts: a bottom part that is filled with water, a filter part that is filled with ground coffee (the finer the grind, the more intense the aroma) and an inverted pot that is placed on top. When the water boils, these three parts are turned upside down so that the water passes through the coffee beans. When the initially empty pot is full of coffee, the cuccuma is served at the table. The pot is covered with a cuppetielo (a paper cone) to preserve the aroma of the coffee during the drip.

As can be seen in the works of Eduardo de Filippo, cuccuma was traditionally present in all Neapolitan homes as a symbol of Neapolitan hospitality and festive atmosphere. This tradition is still practiced in many homes, although some prefer the moka pot because of the time it takes to brew. Brewing coffee with a cuccuma is not just a tradition; it’s a ritual that brings pleasure and peace at every step.