ILSA Neapolitan Cuccumella Coffee Maker

Coffee made in the Neapolitan Moka "Cuccumella" has a particular flavour that is richer and more intense than the espresso. Instead, its aroma is less intense but more complex.

Unlike a moka express, a Cuccumella does not use the pressure of steam to force the water through the coffee, relying instead on gravity.

The Neapolitan coffee maker "Cuccumella" is formed by four elements that are all mounted together and interlock with one another:

• The tank with the handle and a small hole,
• The container for ground coffee,
• The metal filter
• The jug with which the coffee is poured with a handle that fits into the tank

Coarseness of coffee

The coffee must be medium-large ground, a little coarser than that used for the moka pot. To be precise, the particle size should be between 500 and 700 microns.

How to prepare coffee with the Cuccumella:

Neapolitan coffee takes longer to prepare, there is more commitment and dedication needed. The first thing you have to do is fill the water tank up to 4-5 mm from the hole located at the top. The container is filled with ground coffee with a larger grain size than the Moka pot.

Then screw on the filter and interlock the two tanks. Next, place the coffee pot on the stovetop until the water comes to a boil. You’ll know when it is boiling because you can see the puff steam being released from the hole. This means that the time has come to turn the coffee maker upside down, so that the water falls through the filter containing the coffee powder and trickles into the lower deposit. This descent lasts from 5 to 10 minutes. After allowing for the decent for some minutes, the coffee is now ready to be poured and enjoyed.

You can also heat the water in a pot or kettle, and then pour it through a cold filter directly into the jug. Wait a few minutes and the coffee is ready.