Napoletana (cuccumella)

The napoletana, or cuccumella, has two deposits and one basket in the middle. One of the tanks has a pitcher and the other one, a little hole. The water is heated in the tank without a boil and, when it boils, the whole coffee maker is turned to fall slowly, by gravity, through the coffee.

Fill the tank up just below the hole, put the medium-thick coffee in the basket without tightening and close with the pitcher tank on top, face down. When steam comes out of the hole, turn off, turn it around with a cloth and let 5-12 minutes drip. According to the Neapolitan tradition, the pitcher is covered with a paper cucurucho, the "cuppetiello," so that the aroma does not escape.

• In favor: coffee more round and less bitter than the moka.
• Please, no pressure or joints to change.
• Against: it's slow.
• Against: you have to turn it full of boiling water; use a cloth and do it calmly.

An ILSA type Napoletan costs €25-45. Steel lasts longer than aluminium and some are for induction. For 2-3 cups, the size of 3 is the most practical.

Cheapest alternative: a Melitta cone also gives a drip coffee by gravity; the moka, a more intense one.