If it comes to espresso coffee and Italian moka coffee is impossible not to mention a particular method of preparation of this beverage from South Italy, precisely from Naples where the espresso coffee over the years has become much more than just a “close the meal” or hot drink bar.

In Naples, the espresso coffee makes the coffee culture and society and its method of preparation for school and envied throughout Italy and throughout the world where often when we speak of “espresso coffee” always refers to this precious drink of our nation.

But where lies the secret of the Neapolitan coffee? Simple: the Neapolitan coffee maker, designed to maintain long the aroma of the beverage. In preparation should pay attention to some:

* Very important thing is not to pay too much dust in the cargo tank
* With the teaspoon you must make a slight pressure on the powder included
* Again with the spoon, it is recommended to create small fossette in the dust

moka1When finished loading the mixture, roasted, you should replace the tank and fill the water to free coffee spout (up to about half by centimentro vent valve).

Then replace the bottom fitted with spout and put on the fire.

Once the water boils, remove the machine from the heat and capovolgetela to bring down the Neapolitan coffee in the filter and then into the tank with spout where it will be ready to be served after about 2-3 minutes.

A final measure dictated by tradition, and that you can achieve while the boiling water is to create a small cone of paper (usually paper newspaper) that will be applied to the spout before serving the coffee cup and takes the name “coppetiello”.

The latter measure is not relevant because it is necessary to preserve the taste of the flavoring and coffee in the Neapolitan coffee maker.