Coffee is deeply ingrained in the fabric of this vibrant city. Naples holds a special place in the archives of coffee history, and its coffee culture is a blend of tradition, passion, and creative brewing methods.
Coffee arrived in Naples during the 17th century, introduced by traders from the Middle East. By the 18th century, coffeehouses began to proliferate, becoming crucial hubs for social interaction, discussion, and intellectual exchange.
Cuccuma or “Napoletana” (Neapolitan Coffee Pot)
When folks think of making Italian coffee at home, what often comes to mind is the Moka coffee pot. You know it as the Bialetti, the aluminum chassis, octaganal shaped brewer. Invented in the 1930s in Northern Italy, it is the quintessential at-home method that conveniently brews great, strong coffee from the stovetop.
What most folks don’t realize, is there was a coffee pot before the Moka dating back to the 18th century in Naples, by the name of “Cuccuma” or “Napoletana” (see picture above). Unlike the steam method of the Moka, the Cuccuma operates on a flip brewing method. Consisting of two chambers, one for water and one for ground coffee. The pot is flipped during the brewing process to allow the water to drip through the coffee grounds. Think of a cross-breed between the Moka and a french press. This method is a bit slower then the Moka which came after. Click here for a video of the process.
In modern day, the Moka has largely replaced the Cuccuma method, as it produces a consistent, quality result in less time and with less complexity.
Espresso
Naples is widely recognized as one of the birthplaces of espresso. In the early 20th century, the first espresso machine, “Caffe Espresso” was invented in Naples. This innovation revolutionized coffee consumption globally and remains a cornerstone of Italian coffee culture.
The Neapolitan-blend espresso is a hallmark of Naples’ coffee culture. It’s characterized by intense flavor and a thick, creamy crema on top. The beans are a blend of robusto and arabica and are often roasted to a dark profile, contributing to the espresso’s bold flavor. The Neapolitan blends tend to have a relatively high caffeine content, a feature due to the higher ratio of robusto beans verse arabica.
Some of the most popular brands from Naples are Kimbo, Passalacqua, Caffe’ Borbone, Moreno, and Toraldo.
Caffe’ Bar Tradition
Naples is renowned for its caffe’ bar culture, where coffee isn’t merely a beverage but an experience. A necessity. Locals often stand at the counter, sipping their espresso swiftly, engaging in animated conversations with baristas or fellow patrons.
The preparation of coffee in Naples is an art form. Baristas, often referred to as caffeieri, are skilled craftsmen who meticulously craft each espresso, ensuring that the flavor and consistency meet the highest standards of Neapolitan caffe’.
In the morning, you will find locals taking a coffee and a graffa (Italian donut) or cornetto (Italian version of a croissant usually filled with jelly, various creams, or chocolate) to start their day. And in the south of Italy, a glass of water comes complimentary with your coffee… do you want still or sparkling?
It is common practice to leave a coin, 10 or 20 cents, as a tip for the barista, usually placed down as a paperweight to your receipt on the bar when ordering.
Caffe’ Sospeso
You may have also heard of “Caffe’ Sospeso,” which translates to suspended coffee. It is said that this term came from the World War 2 era in Naples, when a priviledged patron entered a bar and purchased two coffees, 1 for himself and a 2nd to be suspended and gifted to a future client who may be less priviledged. This act of kindness caught on around Naples, and beyond, and became a way for individuals to help those who couldn’t afford a cup of coffee, especially during difficult times. The gesture has grown globally in popularity and has transcended to food, pastries or even a meal at a restaurant. The beauty of the caffe’ sospeso is the anonymity of the gift in which one gives with no expectation of anything in return. It is an act of solidarity and a reminder of the importance of kindness and giving in our society.
Coffee drink varieties
While espresso, or simply un caffe’, is the main staple at the bar, various coffee drinks are offered in Naples. A ‘ristretto’ is a short pulled espresso making it even more dense and flavorful than the ‘caffe’ normale.’ ‘Caffe’ lungo’ is the opposite, as the barista allows more water to pass for a larger and less intense shot of espresso. A ‘macchiato’ is a shot of espresso with a tiny bit of frothy milk served in the same little espresso cup (forget about the sugary Starbucks drink!) And everyone knows a Cappuccino, but be sure to have it in the morning, as here it is frowned upon to drink this delicious beverage after 12PM.
In the summertime, a popular option is a thick, cold, milky coffee from the spinning machine behind the bar. They call this delight a ‘caffe del nonno’ and it is the cross between a coffee and a gelato. Add of shot of espresso to it and you the have the ultimate Neapolitan summer pick-me-up.
You may notice that some bars have a bowl of sugary cream sitting near the espresso machine, which is a blend of sugar mixed with espresso. For the Neapolitan espresso purists, a dollop of this cream to compliment your coffee will send you buzzing into coffee nirvana.
Coffee bars often promote the coffee they use outside the bar as customers will often select a cafe’ based on the coffee served there. With this attention to detail, it is no surprise that Naples has some of the best coffee in all of Italy. The Neapolitans know the value of their coffee and are not bashful about its superiority.
Breakfast culture in Naples
Left to right: Graffa, Sfogliatella, Cornetto
An Italian breakfast is typically light and sweet. Many people eat crunchy biscuits with milk, a cornetto or brioche with jelly or nutella. For a breakfast treat, Neapolitans will take a stroll to get a graffa (doughnut) or sfogliatella, a sweet ricotta/cream filled pastry that may be the embodiment of the Neapolitan pastry. The sfogliatella comes in 2 varieties “riccia,” which is crunchy/flaky or “frolla” a traditional pastry dough. The ricotta/cream filling is the same between the two, only the texture of the outside changes.
American breakfast/brunch has slowly been gaining steam thanks to the influence of the international brunch culture, which has permeated most cities in the modern world.
HelpmeNapoli’s recommended breakfast & coffee spots
- Pitera’ – Chiaia (Via San Pasquale) – Coffee and pastries.
- Chalet Ciro 1952 – Mergellina – The best graffa. Period.
- Sfogliatelle calde Attanasio – Piazza Garibaldi -Arguably the best sfogliatelle in Naples near the central train station
- Exitus Cafe’ – Pozzuoli (Piazza della Repubblica) – Excellent coffee drinks to take away
- Lazzarelle Bistrot – Centro Storico (Galleria Principe) – great vibes, great coffee and food inside a nice galleria
- The Florist Bar – Sanita’ (via Michele Tenore) – cute outdoor environment, homemade quality, garden
- Gambrinus – Piazza Plebliscito – The most famous and most luxurious cafe’ in Naples.
Brunch Spots – While brunch hasn’t been mastered in Naples, here are some spots that can help scratch the itch…
- Birdy’s Bakery – Chiaia
- Stairs – Vomero
- Officina Ba-Bar – Santa Lucia (Chiaia)
- It’s : Coffee & Wine Bistrot – Centro Storico
Craving an alternative breakfast or brunch? Try ‘Bowl Napoli’ for an Acai Bowl in the Historic Center of Naples.
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