The traditional “Caffettiera Napoletana” is still one of the long-standing authentic Italian symbols around the world. Before the invention of the Moka pot which has made coffee preparation quicker, the popular black drink was brewed with a drip coffee maker, initially made of copper and but lately, they are made of aluminum or stainless steel.
This is the stainless steel version. A lovely modern style of the classic machine.
The preparation method is not too different from that of filtered coffee, but a series of precise details make it a unique product, definitely one of its kind. The Caffettiera Napoletana is composed of an upper and a lower part, a double body. When the water comes to a boil the coffee does not actually rise up, but it seeps down thanks to the overturning of the coffee pot, producing a filter-style coffee, not as concentrated as espresso.
- The machine is in two parts. Take the bottom part (without spout), remove the inner filter that sits inside, and put cold water in, to about 2cm from the top.
- Put the coffee in the inside filter and place it on top of the water. There is a little hole in the side of the bottom part and a little dent in the side of the inner filter lining them up.
- With the spout facing downwards place the top part of the machine on top of the bottom part (with water and coffee) and put it on the cooker.
- When the water boils, and steam is being released from the hole in the side take the pot off the heat and carefully turn the machine upside down.
- The water filters through the coffee, and is then ready to pour!
3 Cup - 18cm H x 8cm W
6 Cup - 20cm H x 8.7cm W