How to make Neapolitan Espresso Coffee

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Neapolitan Espresso or Caffe Napoletano. There is no other thing like. This unique coffee in its purity can only be found in one place: Naples, Italy. It’s taste, odor, and texture cannot be described with words. When it hits your mouth, you instantly feel the thick and creamy texture and notice that this isn’t your normal espresso. It’s dark roast and strength instantly gives you a jolt of energy a regular cup of coffee cannot. And that’s it, you drink your coffee and head out. No BS. No hanging out in a coffee shop writing your life story or book. Just get your coffee and go. That is the Neapolitan coffee shop or bar experience.

Neapolitan coffee is relatively easy to make. It doesn’t take more than 10 minutes of your day and uses relatively little coffee. For Neapolitan coffee, you will need a stove top Moka. I find that the best Moka is made Bialetti. The Bialetti Moka is the premium Italian brand and the original maker of the Moka so I highly recommend Bialetti. For the coffee, I used the premier coffee made right in Naples Caffe Kimbo. There are many other Neapolitan coffee brands but for me, Kimbo is the best. So, without further ado, here is the recipe:

Neapolitan Espresso Coffee

The one and only Neapolitan Espresso. The delicious and creamy original that cant be mimicked anywhere else.
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Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine Italian, Neapolitan
Servings 6 cups
Calories 100 kcal

Equipment

  • Bialetti Moka (6 cup capacity)

Ingredients
  

  • 4 tsp sugar
  • Water as needed
  • Kimbo Ground Espresso Coffee

Instructions
 

  • Unscrew the bottom of the Moka and add water up the steam valve.
  • Place the coffee grinds hold on top of the water. Pile on coffee into the holder until it forms sort of a little mountain. Do not pack the coffee.
  • Screw on the top of the Moka and make a tight fit.
  • Place Moka on a stove on a medium high heat.
  • While the Moka is being heated, place 4 tsp of sugar into a normal sized cup.
  • Watch the Moka carefully and wait for the first sign of coffee leaving the internal spout.
  • Once coffee starts coming out, immediately pour about a tbsp full of it into the sugar.
  • Place the Moka back on the stove and begin to vigorously mix the sugar and coffee with a spoon until brown thick cream or crema forms.
  • Monitor your Moka until the coffee reaches the top and then remove it from the stove. Add the coffee into the cup and mix it with the paste. You will see a beautiful crema form on top of the coffee.
  • Pour back the coffee into the Moka and serve in an espresso cup.
Keyword caffe, Classic Italian, coffee, creamy, espresso, Kimbo, Naples, Neapolitan

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