Auch spannend! Rein theoretisch kann man hier ja auch entsprechend die Temperarur besser regeln als bei einem Mokakännchen, welches unter Druck kochendes Wasser durch den Kaffee schießt. Mit etwas warten nachdem das Wasser aufgekocht ist, bis das Wasser sich wieder etwas abgekühlt hat, könnte man so eher in Richtung der 92-93 Grad für dunklere Röstungen kommen. Dann wiederum ist die Frage, warum nicht gleich einen Dripper nehmen…
Der Schmäh mit den ganz dunklen neapolitanischen Röstungen ist dass die richtig heißes Wasser brauchen um süß zu werden - da ist 95 oder sogar mehr perfekt. Geschmacklich ist die Moka Napoletana ganz was eigenes und anders als ein Dripper - intensiver und dichter
Hey Tim, I'm writing from Turin and on my web-app i can't translate right now but i handle a wee bit of German and if i get it right, you're then suggesting to get a drip pot - not this "flip-drip". Well, i'd suggest the flip-drip is a genius invention (originally by a Frenchman, hard to admit but yes :') but it got actual practise in Italy by the late '800s). Because it warms all the metal, and that reaches - and then keeps! - high temperature. A dripper is filled while cold (or it will be rinsed and then emptied, but it still has to filled with the coffee grounds etc). And that will affect the process temperatures. Many people say, just drop the boiling water (~100°C) and because the dripper is cold, the water will cool down some degrees so will make good coffee. BUT then, the flip-drip (here) is the best because it easily heats all the metal pot. Then you wait 60 good seconds off the stove, and then flip it. It will be at 95-96° degrees down to 92ish. Just perfect. To avoid burning the coffee, i boil water first in a kettle, and then do everything. It will take 1-2 minuted to boil then in the pot, and it's surprising it takes so long just warm the metal pot (and it's good it will wet the coffee, which expands in the tank and will be just ready for infusion). In some 3-4 minutes, 1 waiting, then some 5ish dripping, you get a fantastic brew, which will be good even cold (closed and in the fridge, for 7-8 days. Warmable easy still, but google how to). A dripper can't be as good and it's overkill. All this is a long exllanation but it's easier done than said. Some 10 minutes, even less. Ciao :)
hallo mein Freund! Bitte hör mal zu... water boils at 100° C (around 98 if you're on a high mountain, but...), coffe burns at that temp. It needs 96 down to 92 degrees. Then below that it still draws some aromatic compounds. Also, the metal is on superhigh temperature too. So you NEED to wait 1 minute around the clock, before flipping it. In fact, if you bring the water to a boil in a kettle, before doing everything, it will stay just the right time in the pot and the coffee will be much better. Last, it escapes me if you write it in the video but it's better to tune the grinding size to bigger than moka (and do several trials). Thank me later... ;)
Ps. Stainless steel is the best and also healt-wise safest ;) these are just friendly suggestions, nevermind the haters ;) maybe some viewers are brought to correct you because all tutorials are like public lessons so people can just feel urged to point to the right thing :) but nevermind that :)
Very interesting and we will try it right away. The way we do it in the video was shown to us in Napels by some of the roasters - but we love to try new things. The pot we are using is stainless steel (although the stories about aluminium in those coffeemakers have proofen to be wrong). About the grind size: you are right but we noticed that some coffees are amazing at Moka grind and some like it abit corser. The roasters from Napels, that we sell, actually grind for the Cuccumella (like Passalacqua)
@@vettore.coffee just quick: 1) aluminum to start with, requires more care when handling it (no scratching) and apparently manufacturers apply a protective layer on them and say within 10 years they must be replaced anyway (same manufacturers sell steel ones that are virtually eternal, so not just marketing). Also, we commonly say aluminum has its own "flavour" in a coffee, whereas steel is totally 'basent' from the brew... it may actually taste a bit different, but then that's the actual pure coffee taste. At first i switched to steel for safety and easiness of looking after it, then i still have an alu coffee now and then but now prefer steel also for the taste. Maybe it's a matter of being accustomed... 2) Naples has a great tradition but don't be misled, Turin and its region Piedmont are the oldest and, for production, biggest area for coffee. In Naples they use pots made in Turin or near (check Ilsa and Martinazzi and they're not the only ones). I LOVE Naples and its GREAT tradition but don't limit yourselves to that. In some things I get the impression they have their own little fancies and just think it's the best - but this is actually a limit. 3) and here i come to the last point: most my Neapolitan very dear friends, just get tins of ground coffee (for moka) and use it in the cuccu's. It will, imho, still taste better than moka - but... just do some research and you'll see, it's not technically proper. Also the fact that most don't grind it on the spot (and i'm one that takes it really easy and ground my basic coffee once in few days). Same for turning it without waiting that 1 minute break. Compared to this, putting a "cuppetiello" doesnt improve aroma and taste by so much, it actually hinders the flow of air out of (and drink in) the lower pot. Same for montagnella too. Cuccumella is basically a filter coffee. Then yes sure different coffee grains (quality, robusta vs arabica, roasting grade etc.) will want some griding size adjustment. I only suggest, check around any source you possibly can, it can't do any harm, does it :) your coffees are very good, and good to chat :) vielen Dank to you
Funnily the cuccu we are selling is made by Ilsa ;-) but when it comes to the Moka Pots I like the flavour of the aluminium ones more as the heat distribution really affects the final taste a lot more (also with more elegant northern Italian coffees - like Piansa) - but that’s just personal preference
@@vettore.coffeevery understandable. Just sorry for having typed fast (and typos like 'basent' for 'absent' flavour - lol), i sure did *not* imply you know less than me on coffee, mine was just an add-on. Like about Ilsa, I was only reminding Turin has its own tradition, another example are the Martinazzi pots made in Omegna (still Piedmont, hometown of Lavazza I seem to remember?...anyway), I've been testing and... tasting with a small 1-2 cups of theirs which are, in fact, the pots then stamped and sold by Passalacqua (so they say... and look). (Round handles, sort of old Victorian style. They require some their own little handling tricks ( =absolutely use the serving lid before pouring in the cup, which is advisable always really) but well... i like them a lot. Have tried only the small one so far :) ). Thanks for chatting... good times to you!
As we wrote in the title: it’s called cuccumella ;-) but the product is also sold as a Moka Napoletana (also called Caffettiera Napoletana) - lots of names and even more confusing in German as we have a coffee drink called Mokka - luckily the only important thing is: it needs to taste good ;-)
@@vettore.coffee *Anche il parmesan americano è vero!* Solo che i fessi americani, credono di mangiare un prodotto che rispecchi i tipici sapori dei cibi italiani, quando in realtà è un prodotto finto, falso come un biglietto da 3 euri. Ma a loro stà bene uguale. Come quelli che pensano che la moka sia uguale alla cuccumella. La moka (inventata da un italiano Bialetti) funziona *per pressione.* La cuccumella (inventata da un francese) *per colata!* Percui *NON SONO* la stessa cosa!
@@vettore.coffee Una ultima nota: *Questa È la moka!* it.m.wikipedia.org/wiki/Moka E questa altra è la cuccumella. Quella usata da te! it.m.wikipedia.org/wiki/Napoletana Per concludere, *c'è da precisare soprattutto* che *il sapore del caffè* fatto con entrambe le caffettiere *cambia!* Sarebbe come dire che il formaggio gorgonzola ha lo stesso gusto del formaggio provolone!
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cooles video! das ist also die 3 tassen version - wie viele ml Kaffee kann man mit dieser größe kochen? ☕️
so um die 120ml habe ich soeben nachgewogen (schwank je nach Kaffee leicht aber das passt recht gut)
Auch spannend! Rein theoretisch kann man hier ja auch entsprechend die Temperarur besser regeln als bei einem Mokakännchen, welches unter Druck kochendes Wasser durch den Kaffee schießt. Mit etwas warten nachdem das Wasser aufgekocht ist, bis das Wasser sich wieder etwas abgekühlt hat, könnte man so eher in Richtung der 92-93 Grad für dunklere Röstungen kommen. Dann wiederum ist die Frage, warum nicht gleich einen Dripper nehmen…
Der Schmäh mit den ganz dunklen neapolitanischen Röstungen ist dass die richtig heißes Wasser brauchen um süß zu werden - da ist 95 oder sogar mehr perfekt.
Geschmacklich ist die Moka Napoletana ganz was eigenes und anders als ein Dripper - intensiver und dichter
Hey Tim, I'm writing from Turin and on my web-app i can't translate right now but i handle a wee bit of German and if i get it right, you're then suggesting to get a drip pot - not this "flip-drip". Well, i'd suggest the flip-drip is a genius invention (originally by a Frenchman, hard to admit but yes :') but it got actual practise in Italy by the late '800s). Because it warms all the metal, and that reaches - and then keeps! - high temperature.
A dripper is filled while cold (or it will be rinsed and then emptied, but it still has to filled with the coffee grounds etc). And that will affect the process temperatures. Many people say, just drop the boiling water (~100°C) and because the dripper is cold, the water will cool down some degrees so will make good coffee.
BUT then, the flip-drip (here) is the best because it easily heats all the metal pot. Then you wait 60 good seconds off the stove, and then flip it. It will be at 95-96° degrees down to 92ish. Just perfect. To avoid burning the coffee, i boil water first in a kettle, and then do everything. It will take 1-2 minuted to boil then in the pot, and it's surprising it takes so long just warm the metal pot (and it's good it will wet the coffee, which expands in the tank and will be just ready for infusion). In some 3-4 minutes, 1 waiting, then some 5ish dripping, you get a fantastic brew, which will be good even cold (closed and in the fridge, for 7-8 days. Warmable easy still, but google how to). A dripper can't be as good and it's overkill. All this is a long exllanation but it's easier done than said. Some 10 minutes, even less. Ciao :)
hallo mein Freund! Bitte hör mal zu... water boils at 100° C (around 98 if you're on a high mountain, but...), coffe burns at that temp. It needs 96 down to 92 degrees. Then below that it still draws some aromatic compounds. Also, the metal is on superhigh temperature too. So you NEED to wait 1 minute around the clock, before flipping it. In fact, if you bring the water to a boil in a kettle, before doing everything, it will stay just the right time in the pot and the coffee will be much better. Last, it escapes me if you write it in the video but it's better to tune the grinding size to bigger than moka (and do several trials). Thank me later... ;)
Ps. Stainless steel is the best and also healt-wise safest ;) these are just friendly suggestions, nevermind the haters ;) maybe some viewers are brought to correct you because all tutorials are like public lessons so people can just feel urged to point to the right thing :) but nevermind that :)
Very interesting and we will try it right away. The way we do it in the video was shown to us in Napels by some of the roasters - but we love to try new things.
The pot we are using is stainless steel (although the stories about aluminium in those coffeemakers have proofen to be wrong).
About the grind size: you are right but we noticed that some coffees are amazing at Moka grind and some like it abit corser. The roasters from Napels, that we sell, actually grind for the Cuccumella (like Passalacqua)
@@vettore.coffee just quick:
1) aluminum to start with, requires more care when handling it (no scratching) and apparently manufacturers apply a protective layer on them and say within 10 years they must be replaced anyway (same manufacturers sell steel ones that are virtually eternal, so not just marketing). Also, we commonly say aluminum has its own "flavour" in a coffee, whereas steel is totally 'basent' from the brew... it may actually taste a bit different, but then that's the actual pure coffee taste. At first i switched to steel for safety and easiness of looking after it, then i still have an alu coffee now and then but now prefer steel also for the taste. Maybe it's a matter of being accustomed...
2) Naples has a great tradition but don't be misled, Turin and its region Piedmont are the oldest and, for production, biggest area for coffee. In Naples they use pots made in Turin or near (check Ilsa and Martinazzi and they're not the only ones). I LOVE Naples and its GREAT tradition but don't limit yourselves to that. In some things I get the impression they have their own little fancies and just think it's the best - but this is actually a limit.
3) and here i come to the last point: most my Neapolitan very dear friends, just get tins of ground coffee (for moka) and use it in the cuccu's. It will, imho, still taste better than moka - but... just do some research and you'll see, it's not technically proper. Also the fact that most don't grind it on the spot (and i'm one that takes it really easy and ground my basic coffee once in few days). Same for turning it without waiting that 1 minute break. Compared to this, putting a "cuppetiello" doesnt improve aroma and taste by so much, it actually hinders the flow of air out of (and drink in) the lower pot. Same for montagnella too.
Cuccumella is basically a filter coffee. Then yes sure different coffee grains (quality, robusta vs arabica, roasting grade etc.) will want some griding size adjustment.
I only suggest, check around any source you possibly can, it can't do any harm, does it :) your coffees are very good, and good to chat :) vielen Dank to you
Funnily the cuccu we are selling is made by Ilsa ;-) but when it comes to the Moka Pots I like the flavour of the aluminium ones more as the heat distribution really affects the final taste a lot more (also with more elegant northern Italian coffees - like Piansa) - but that’s just personal preference
@@vettore.coffeevery understandable. Just sorry for having typed fast (and typos like 'basent' for 'absent' flavour - lol), i sure did *not* imply you know less than me on coffee, mine was just an add-on. Like about Ilsa, I was only reminding Turin has its own tradition, another example are the Martinazzi pots made in Omegna (still Piedmont, hometown of Lavazza I seem to remember?...anyway), I've been testing and... tasting with a small 1-2 cups of theirs which are, in fact, the pots then stamped and sold by Passalacqua (so they say... and look). (Round handles, sort of old Victorian style. They require some their own little handling tricks ( =absolutely use the serving lid before pouring in the cup, which is advisable always really) but well... i like them a lot. Have tried only the small one so far :) ). Thanks for chatting... good times to you!
Amico, *Non si chiama moka!*
Il suo nome è cuccumella o caffettiera napoletana!
La moka è un altro tipo di caffettiera.
As we wrote in the title: it’s called cuccumella ;-) but the product is also sold as a Moka Napoletana (also called Caffettiera Napoletana) - lots of names and even more confusing in German as we have a coffee drink called Mokka - luckily the only important thing is: it needs to taste good ;-)
@@vettore.coffee Come il parmesan statunitense...
@@diogene3913 luckily the cuccumella is real
@@vettore.coffee *Anche il parmesan americano è vero!* Solo che i fessi americani, credono di mangiare un prodotto che rispecchi i tipici sapori dei cibi italiani, quando in realtà è un prodotto finto, falso come un biglietto da 3 euri. Ma a loro stà bene uguale.
Come quelli che pensano che la moka sia uguale alla cuccumella. La moka (inventata da un italiano Bialetti) funziona *per pressione.* La cuccumella (inventata da un francese) *per colata!*
Percui *NON SONO* la stessa cosa!
@@vettore.coffee
Una ultima nota: *Questa È la moka!* it.m.wikipedia.org/wiki/Moka
E questa altra è la cuccumella. Quella usata da te!
it.m.wikipedia.org/wiki/Napoletana
Per concludere, *c'è da precisare soprattutto* che *il sapore del caffè* fatto con entrambe le caffettiere *cambia!*
Sarebbe come dire che il formaggio gorgonzola ha lo stesso gusto del formaggio provolone!