Caffè alla Napoletana (Italian Stovetop Coffee)
Rich and Bold. Caffè alla Napoletana is a traditional Neapolitan method of brewing coffee using a flip drip pot. Adapted for the donabe clay pot, this slow-brew technique produces an incredibly smooth, full-bodied coffee. The clay's porous nature subtly enhances the coffee's natural oils and aromatics.
Ingredients
- 4 tablespoons finely ground Italian espresso coffee
- 500ml (2 cups) cold filtered water
- Sugar to taste
- A strip of lemon peel (optional, traditional garnish)
Instructions
- Add water and coffee: Pour cold water into your donabe clay pot. Place the ground coffee in a fine mesh filter or muslin cloth bag and submerge it in the water.
- Slow heat: Place the donabe over the lowest heat setting. Allow the water to heat very slowly — this gradual extraction over 8-10 minutes is key to the smooth flavour.
- Watch for the simmer: As soon as you see tiny bubbles forming at the edges (just below a simmer), remove from heat. Never let it boil.
- Steep and strain: Let the coffee steep for 2 more minutes, then remove the filter bag. The clay pot will keep the coffee warm for serving.
- Serve: Pour into small espresso cups. Serve with sugar on the side and optionally rub the cup rim with lemon peel for an authentic Neapolitan touch.
Tip: The donabe's heat retention means your coffee stays at the perfect drinking temperature for much longer than glass or metal pots.