It's been awhile since we last talked over coffee, and I am feeling the need to share. ;) Not only about my little coffee pot, but how I have been playing with a light box. Though I think I need more than just the blue background.
This handy little pot is known as a "La Napoletana" or "Cuccumella" in the Napoletano dialect.
Yes, Naples is also the home of Pizza Margherita and Limoncello. So you KNOW that any coffee brewing method that hails from the home of "Pizza Zen" and "Lemon Nirvana" is going to be a transcendental experience. Oh yes, my friends, it truly is.
Though technically a form of drip-o-lator, a flip-drip if you will, this little pot packs a powerful punch when it comes to the sacred brew that issues forth. This little home brewer was the precursor to the, now very popular, Moka Pot. Though I find the resulting elixir to be more richer and robust than that of the Moka Pot. The grind of the coffee should be kind of in between an espresso grind and your standard "drip" grind.
First you have to take it apart by removing the filter basket from the boiler.
Fill the bottom reservoir with water, up to the vent. (That is the little hole in the side)
Insert the filter.
Spoon in the coffee grounds and level with a demitasse spoon (do NOT press down)
Screw on the Filter cap.
Invert the actual pot and press it into place.
Place the pot on the stove over low heat.
Make sure that neither the pot's spout nor the handles are over the heat source, that is why I move mine to the edge of the burner.
When the little vent hole (Green Circle) begins to spurt steam and/or a little water, then it is ready.
Grab both handles and remove the pot from the heat, then flip the pot over, letting the hot water drain through the grounds. (this takes about 3-5 minutes)
Remove the boiler. (You can make it more authentic by stirring in a large spoonful of Sugar at this point, but I like my coffee unsweetened)
Place the lid on top.
Serve to your guests in Demitasse cups (cause it's a potent brew)
And clean up is a snap, as the pot is designed to gain a "patina" on the inside like a Moka Pot, so simply wash with hot water (no soap), making sure the holes of the filter are cleared out. Then allow to air dry.
Cin Cin!!
~~
Oh, for those who are curious.... The Demitasse is Bone China by Hammersley (now part of the Spode Group). The cup is shaped like a thistle head, however I have not been able to track down the actual pattern name or number.
This handy little pot is known as a "La Napoletana" or "Cuccumella" in the Napoletano dialect.
Yes, Naples is also the home of Pizza Margherita and Limoncello. So you KNOW that any coffee brewing method that hails from the home of "Pizza Zen" and "Lemon Nirvana" is going to be a transcendental experience. Oh yes, my friends, it truly is.Though technically a form of drip-o-lator, a flip-drip if you will, this little pot packs a powerful punch when it comes to the sacred brew that issues forth. This little home brewer was the precursor to the, now very popular, Moka Pot. Though I find the resulting elixir to be more richer and robust than that of the Moka Pot. The grind of the coffee should be kind of in between an espresso grind and your standard "drip" grind.
Caffè alla Napoletana
First you have to take it apart by removing the filter basket from the boiler.
Fill the bottom reservoir with water, up to the vent. (That is the little hole in the side)
Insert the filter.
Spoon in the coffee grounds and level with a demitasse spoon (do NOT press down)
Screw on the Filter cap.
Invert the actual pot and press it into place.
Place the pot on the stove over low heat.
Make sure that neither the pot's spout nor the handles are over the heat source, that is why I move mine to the edge of the burner.
When the little vent hole (Green Circle) begins to spurt steam and/or a little water, then it is ready.
Grab both handles and remove the pot from the heat, then flip the pot over, letting the hot water drain through the grounds. (this takes about 3-5 minutes)
Remove the boiler. (You can make it more authentic by stirring in a large spoonful of Sugar at this point, but I like my coffee unsweetened)
Place the lid on top.
Serve to your guests in Demitasse cups (cause it's a potent brew)
And clean up is a snap, as the pot is designed to gain a "patina" on the inside like a Moka Pot, so simply wash with hot water (no soap), making sure the holes of the filter are cleared out. Then allow to air dry.
Cin Cin!!~~
Oh, for those who are curious.... The Demitasse is Bone China by Hammersley (now part of the Spode Group). The cup is shaped like a thistle head, however I have not been able to track down the actual pattern name or number.
First of all, I love seeing your collection of coffee cups, it so reminds me of my grandmother. She used to buy sets of only 2 coffee cups and she had some really beautiful and unique examples. I wish I had inherited those.
ReplyDeleteSecond, although I live in Italy, I envy you, because I've never really touched one of these pots or drank coffee made with one. I certainly hope I will one day.
Oooo, I bet that coffee is the bomb. I wish I had space for a non regular drip coffee pot. Not that I expect my girlfriend would try a different kind of brew. Heh.
ReplyDeleteWhere were you lucky enough to get the La Napoletana pot from? I just love these kinds of post. I have never seen or heard of this but it was so interesting to read about it. I also enjoy seeing your different cups and saucers. I had to look again and yep, I see the resemblance to a thistle head. Thanks for being such a great teacher in sooooooo many things.
ReplyDeletei'm not sure what I like best....the coffee, the coffee maker or the coffee cup!
ReplyDeleteI am blown away I have one of these I have been trying to sell but I thought it was a vintage cream a sugar but it’s like this never notice the whole on the side.Thanks so much for the information.Mine has a silver pourer on coffee pot
ReplyDelete