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In Italy, consumption of coffee is a real rite, for which each claims to have a secret to make the results incomparable; Today the bar is the temple where this ritual is celebrated with greater frequency, there is also a wide supply of equipment to achieve excellent domestic espresso but there is a persistent core of traditionalists who defend the domestic preparation of coffee with the traditional coffee makers.
This practice has now more than ever, students, admirers and careful preparation. The famous “tazzurella ‘e caffe” celebrated by the great Eduardo De Filippo is a monument of national food tradition.
Here you can really write a book on hundreds of measures, the level of compression of the ground water, the amount of heat used. There are also some people still engaged in house even roasting (often with questionable results) and this shows us what can be customized to the preparation of this unique beverage.
Sometimes happen to attend a real contest on who has the correct knowledge to prepare a “perfect” coffee in house. One of the most famous concerns is the controversy between supporters of coffee machine “napoletana”, where the coffee is made by dropping heated water through the filter and supporters of coffee machine “moka”, where the pressure of boiling water raises the water in through the filter.
Far from us to take a position in contention: we respect the sensitivities of consumers. Some coffee like lighter and fragrant, others more intense and full bodied. Both systems can make excellent coffee, respecting these differences in preferences, we stress the fact that the “napoletana” is not so common to find users instead of “moka” also because requires a longer waiting time, which is not necessarily a failure if the time is spent in good company.