Since its creation in 1819 by French designer Morize, the cuccumella, otherwise known as the Neapolitan flip coffee maker, has called the south of Italy home. This vessel consists of several pieces: a bottom container for the hot water, a hopper with a screw-top filter to separate the coffee grounds from the water itself, and finally a topsy-turvy cap with its spout facing down. For those of you inside the U.S., the cuccumella is a vintage brew method making a comeback among the modern European citizens. So, if you are like us, and enjoy staying ahead of the trend setters, this is definitely a coffee contraption you are going to want to invest in.
Here is what you will need…
- 14g of finely ground coffee
- Hot water
- Favorite coffee mug
One of the things that we love about the cuccumella is that it only takes two steps to complete. But be forewarned, the flip can actually be pretty hard.
Step 1: Weigh and Grind
-Choosing a coffee for the cuccumella is fairly standard since there is not anything in particular that you need to look for. In fact, your entire decision can be based on whether you want to try to dial in your local roaster’s newly shelved bean, or if you wa
nt to kick it back to 1819 with Passalacqua (a personal favorite). After that, feel free to aim for a fine texture, almost like espresso, or coarsen it up for a milder taste. Keep in mind that this was originally invented for Italian (or perhaps French) consumers, which ultimately packs quite the taste.
-After selecting and grinding (if needed) your coffee, measure out between 12 and 16g of coffee. Typically, we use 14g because we feel that it stays true to the intended mouth-feel and truthfully that is how much fits in our hopper!
Step 2: Flip and Pour
-In case you are confused on how to construct your cuccumella, here is the order in which it needs to go. First, fill the bottom vessel with either preheated (for an expedited brew time) or room temperature water, and then insert the coffee hopper piece into it. At this point, you should add your grounds and then screw on the lid. [Hint- the lid is also the second half of the filter, which almost looks like a salt shaker.] Next, top off your brewer with the spouted half, and you will be ready to go.
-Now is the time that you will want to place your cuccumella on your heat source. At first, it might seem tricky to determine when the coffee is done brewing, but all you have to do is watch for the small thread of steam that will make its way out of the small hole in the side of the bottom hopper, or even out of the inverted spout.
-Once the steam has made its appearance, carefully but quickly, flip your cuccumella over, and give it a few minutes to filter into the top vessel. This should not take long.
How do you know you have successfully made a cuccumella?
-Great question! The cuccumella is ordinarily made with a medium roasted Italian coffee that should have a full-body feel. There will be what the Europeans call, “a pleasantly bitter” tasting profile. Please take note of the high intensity aromatics that you have going on. If you are using American styled craft coffee, you are going to want to adjust your expectations to that of a Moka pot, French press, or even a miniature siphon. By that, we mean that you should be prepared to encounter all of the rich oils.
We hope you have enjoyed this tutorial, and that perhaps one day you may find it helpful in your coffee journey. If you have any of your own soon-to-be trends, please feel free to comment in the box below. We would love to hear from you!