While most coffee lovers know all about French presses and moka pots, the cuccuma remains one of Italy’s best-kept brewing secrets. This humble yet ingenious Neapolitan coffee pot holds centuries of Italian heritage within its distinctive design.
But what exactly is it, and how does it work?
Let’s dive into how this Italian brewer is connecting generations of modern coffee drinkers to old-school Neapolitan brewing.
Table of Contents
What Is a Cuccuma?
A cuccuma is a stovetop Neapolitan coffee pot that brews a full-bodied, pour-over-like Italian coffee. The name itself derives from the local Neapolitan dialect for a small pot or vessel.
Typically made of copper, and later, aluminium or stainless steel, this unique brewing pot features a water chamber, coffee basket (holding finely ground coffee), filter chambers (for holding brewed coffee) and a long, sometimes curved pouring spout near the base.
Unlike modern coffee makers, the cuccuma works through a simple yet effective process.
As heated water in the main chamber reaches boiling point, steam pressure escapes. On flipping it, gravity assists hot water to drip through the coffee grounds in the coffee basket, before flowing out into the brew chamber. You then pour out this brewed coffee through the spout.
Cuccuma coffee is smooth, full-bodied and flavorful, capturing the essence of traditional Italian brewing.
The Neapolitan Coffee Pot: A Brief History of the Cuccuma
Also spelled cucuma, and affectionately known as cuccumella or caffettiera napoletana, this coffee pot was actually an invention of Italy’s closest coffee rival, France.
There, Jean-Baptiste-Louis-Marie Sené, a Parisian tinsmith, first conceptualized it in 1815. Later, in 1819, Jean-Marie Morize, a Parisian lamp maker, popularized it as the morize. Neapolitans then adopted and adapted it into the cuccuma of the 1820s.
This was a pivotal period in the history of coffee in Europe. About this time, it began to find its way onto everyone’s breakfast table, not just those of intellectuals and the elite. This, despite the catastrophic effects the Napoleonic wars and ensuing British blockades had on coffee imports.
In reality, the cuccuma was a product of necessity. However, it offered something different. It extracted coffee’s rich flavors without the mess of having to use isinglass (made from fish swim bladders no less) to clarify the brew.
The cuccuma also improved upon existing brewers, including the débelloire (a French pot that brewed coffee without boiling water), the Biggins (a vacuum coffee pot) and Louis Bernard Rabaut’s pre-espresso machine steam brewer.
But this brewer really came into its own in the 19th and early 20th centuries. It was particularly beloved in working-class Naples households, where the ritual of brewing coffee became a cherished daily tradition. In fact, it was so culturally significant that it appeared in Neapolitan literature, songs, folklore and film, symbolizing home, family and southern Italian coffee culture.
At the advent of the Great Migration, countless Italians carried the cuccuma to the Americas and beyond. However, with Alfonso Bialetti’s invention of the moka pot in 1933, the popularity of this charming Neapolitan coffee pot began to wane. Doubtless inspired by the cucuma, the moka pot offered speed and convenience, something coffee lovers everywhere were chasing at the time.
Cuccuma vs Moka Pot: What’s the Difference?
At first glance, you may mistake this Neapolitan coffee pot for a moka pot, and you wouldn’t be entirely wrong. Both are quintessentially Italian, both brew full-bodied coffee, need no electricity and have an unmistakable vintage charm. But that’s where the similarities end.
The best moka pots have a distinctive octagonal shape and art deco flair. Cuccumas, on the other hand, are either straight or bulbous with straight or curved spouts.
Furthermore, these two coffee pots differ in function.
The moka pot uses steam pressure to force water up through tightly packed coffee grounds. This creates a signature bold, crema-packed, espresso-like brew in mere minutes. It’s quick, efficient and aggressive in its extraction. Literally, it encapsulates Italian coffee in a hurry.
In contrast, its counterpart uses a gentler, slower, gravity-assisted drip method.
In fact, the cuccuma has a hole at the water chamber fill line, which, unlike the moka pot, stops it from brewing at pressure. Hot water slowly percolates through fine coffee grounds, yielding a smoother, more nuanced, but still full-bodied cup.
Moka pot devotees love the speed and intensity of this brewing method. Got five minutes before work, and don’t have one of these home espresso machines? The moka pot delivers a morning caffeine punch without apology. It’s consistent, forgiving and yields a thick, syrupy coffee that’s perfect with milk or cream.
Cuccuma enthusiasts, on the other hand, are in it for the ritual. They swear it reveals subtler flavor notes the moka pot bulldozes over. In essence, it rewards patience with a less concentrated, but cleaner cup.
How to Use a Cuccuma
Manual brewing with any coffee maker, let alone this one, might seem intimidating at first. But once you understand the process, it’s beautifully straightforward.
Let’s take a look at how to master this Neapolitan coffee pot.
What You’ll Need:
Fresh-ground fine coffee grounds (slightly coarser than for a moka pot works best)
Cold, filtered water
Gas, electric, ceramic or induction-hob stovetop
Cuccuma (Neapolitan coffee pot)
Coffee mug, for serving
Step 1: Fill the Water Chamber
Start by unscrewing the cuccuma to access the metal filter, coffee basket and bottom water chamber.
Add cold water to the chamber up to the fill line.
The exact amount of water will depend on your cuccuma’s size. Most hold between 2-20 ounces (60-600 milliliters) of liquid.
Step 2: Add Coffee Grounds
Locate the filter (a small perforated section on top of the coffee basket) and set it aside.
Add finely ground coffee to the coffee basket. I recommend a 1:10 ratio of coffee to water.
Don’t pack your grounds like you would in an espresso machine portafilter; a gentle, level fill works best here.
Step 3: Assemble the Cuccuma
Carefully reassemble all the components.
First, gently lower the coffee basket into the water chamber (it’ll sit right in the water).
Then, place the filter over the coffee basket, screwing it into place to ensure a tight fit.
Now, screw in or place the top chamber onto the assembly. The spout should be facing downward at this point.
Step 4: Start the Brew
Place your brewer on the stovetop over a medium-low heat. This heat level is crucial: high heat will scorch the coffee, resulting in a bitter, over-extracted brew.
Step 5: Watch the Brew
As the water heats, steam pressure builds. You should hear a gentle gurgling sound, like when brewing with a moka pot.
The extraction should take 3-5 minutes, depending on the size of your Neapolitan coffee pot.
When the gurgling becomes more pronounced (and steam and water start escaping from where the filter meets the coffee basket), your coffee is nearly done.
This is your cue to cut the heat, remove your brewer from the stove and, while holding the handles, carefully flip the pot.
Your spout should now be facing upward. Immediately, place a conical paper hat (cuppetielloor coppetello) over the spout as they do in Naples to preserve the aroma.
Wait another 5-10 minutes for the brew to finalize.
As you wait, gravity will gently push hot water down through the coffee bed. Brewed coffee will filter through and collect in the filter chamber.
Step 6: Serve and Enjoy
Now, to serve.
Remove the conical paper hat from the spout. Then, gently remove the coffee basket and water chamber.
Place the brewer’s lid over the chamber with your brewed coffee, securing it.
Tilt your brewer over your cup and pour slowly.
In Naples, they believe that the first pour is the strongest. If you’re serving many people, pour a little in each cup, then go back for seconds to ensure everyone gets an equal-strength brew.
All that’s left is to sip and enjoy!
Pro Tips:
Fresh is best: Use beans roasted within the past 7-21 days and stored fresh.
Grind size matters: Too coarse and water will flow through too quickly, yielding weak coffee. Too fine and it’ll clog, creating a muddy, bitter brew.
Don’t walk away: This Neapolitan coffee pot rewards attention. Stay nearby to catch it at the perfect moment.
Clean thoroughly: After each use, disassemble and rinse all parts with warm water. Let everything air dry before reassembly.
Best Coffee Beans for a Cuccuma
Traditionally, Italians have used coffee beans with a dark roast profile in their cuccuma. What’s more, blends containing significant amounts of Robusta are commonly preferred.
With that said, I encourage you to experiment with medium roast coffee beans and even light roast single origins. If you’re looking for a complex brew with notes of chocolate and hazelnut, consider picking up a bag of my very own Coffeeness Signature Espresso Roast. I’m convinced you’ll enjoy its low acidity and long, satisfying finish.
Coffeeness Medium Roast Espresso
Well-balanced with chocolate & hazelnut notes
Freshly roasted in Brooklyn
Very low acidity
Buying the Best Neapolitan Coffee Pot: What to Look For
Like with any other coffee brewer, the cuccuma comes in a wide range of styles, sizes and price ranges.
Here are a few features to look for when scouting for one to ensure you get the very best:
Materials
Copper and aluminium are the traditional finishes for these Neapolitan coffee brewers. These materials are excellent for heat distribution and durability. However, they also need special care and attention to slow down their degradation over time.
If you’re a newbie, opt for a 18/10 stainless steel model like this 10-cup Lindy Stovetop Coffee Maker. It’s rust-resistant, dishwasher-safe and, importantly, won’t leave your coffee with a metallic taste.
Size
Size is another essential consideration. Will you mostly be brewing for one? If that’s the case, this 2-cup Ilsa Stovetop Coffee Maker will be right up your alley.
Or will you be entertaining a crowd? A larger 6 or 10-cup model might suit you better.
Quality Design
A well-fitted lid, sturdy handles and a drip-free spout, like in this classic Alessi Officina, makes a real difference when it comes to these brewers.
Poor seals let dangerous steam (and coffee aroma) escape. Ultimately, this will affect your brew strength and temperature. An ill-designed spout will make pours cumbersome, increasing the risk of spills and burns.
Lastly, check for a tight-fitting, fine-mesh filter. It not only keeps coffee grounds out of your cup but also ensures a flavorful brew. These are also easier to clean and replace.
Heat source compatibility
Most Neapolitan coffee pots work on gas, electric and ceramic stoves. But not all work on induction hobs. Make sure to check for this detail before purchasing.
Final Thoughts
Like the karlsbader, the cuccuma isn’t just a nod to nostalgic coffee times past or a sign of being a coffee snob (though there’s nothing wrong with either).
This brewer yields genuinely full-bodied but smooth, aromatic Italian coffee. But while it rewards the attention of experienced coffee lovers, it’s not that beginner friendly. The possibility of ending up with muddy brew is a very real one!
Still, in our age of instant everything, this Neapolitan coffee pot stands as a beautiful rebellion. It asks you to slow down, to participate in the ritual, to actually be present for eight to ten minutes while your coffee brews. And honestly? I think that’s exactly what most of us need right now.
Ready to brew like, as Tony Soprano would say, a “Napolitan”? Hunt down a vintage cuccuma at an antique shop or check out our handy Amazon recommendations above!
FAQs
The difference lies in the brew method. A moka pot forces pressurized steam upward through fine coffee grounds to yield a strong, espresso-like brew in minutes. A Neapolitan coffee pot uses a gentler inverse drip/percolation method. Assisted by gravity, it allows hot water to slowly flow through coffee grounds for a smoother, more nuanced cup.
Neapolitan-style coffee refers to a traditional southern Italian brew. It’s a slower, drip-based extraction that uses a flip coffee pot to yield a smooth, clear but full-bodied coffee.
Italians primarily use the moka pot (caffettiera) to brew coffee at home. Traditional Neapolitan coffee makers like the cuccuma are popular in southern Italy. Drip coffee makers and single-serve pod machines are increasingly popular among younger Italians. Espresso machines are common in cafes but less so in homes due to cost and complexity.
