The Rite of Coffee in Naples

If you visit the Amalfi Coast or the Sorrento Coast, you’re likely to plan a few day trips. Among the best destinations are the island of Capri, the archaeological park of Pompeii, the Royal Palace of Caserta, and the city of Naples. And if you’re in Naples, there’s one thing you absolutely must do: have a coffee.
Imagine sipping a strong espresso while your gaze drifts over the blue waters of the Gulf, with the profile of Mount Vesuvius in the background. But having a coffee in Naples is an experience that goes far beyond mere taste.

A Brief History of the Neapolitan Coffee

Coffee arrived in Naples in the 17th century, likely through trade routes from the Middle East and North Africa.
Initially, it was reserved for the wealthy elite, but it quickly became a city-wide passion. One reason is that, in the 18th century, Maria Carolina of Austria—wife of Ferdinand I of Bourbon—introduced this exotic beverage to intellectual salons outside the royal court. Coffeehouses began to appear throughout Naples, and coffee finally reached the common people. The rise of the Neapolitan cuccumella in the 19th century—a small, flip-style aluminum coffee pot—further deepened the city’s love for coffee.

Today, there isn’t a single bar or restaurant in Naples without an espresso machine. Even at home, moka pots and espresso machines are a must, although he cuccumella remains a cherished symbol of tradition.

What Makes Neapolitan Coffee Special?

Naples has some of the strongest, most flavorful coffee in Italy. Several elements contribute to this:

• The Blend: Neapolitan coffee often includes a higher percentage of Robusta beans than other Italian blends, giving it a stronger, bolder flavor and thicker crema.
• The Roast: Coffee beans are typically roasted darker, enhancing their intensity and bitterness.
• The Technique: Whether prepared at home or in a bar, Neapolitans are meticulous about temperature, timing, and serving. A proper espresso should be short, dense, and aromatic.

The result is a creamy espresso with a strong yet balanced taste that leaves a pleasant and lasting impression on the palate.
But more than the taste, it’s the ritual that matters.

How to Enjoy a Coffee in Naples

Coffee in Naples is not meant to be rushed. It’s usually enjoyed while standing at the bar, accompanied by lively conversation or a friendly nod from the barista.

It’s traditionally served in a thick, piping hot ceramic cup—the famous tazzulella—to retain all its warmth and aroma. Alongside it, a glass of water is served, meant to be drunk before the coffee to cleanse the palate and fully appreciate the flavor of the blend.

The Many Variations of Coffee

So far, we’ve talked only about espresso, but in Naples, coffee comes in countless forms. Here are some popular variations:

• Caffè lungo: A “long” espresso, made with more water than usual. It’s less intense but still rich in flavor, perfect for those who prefer a milder cup.
• Caffè ristretto: The opposite of lungo, this is a “short” espresso made with less water. It’s more concentrated, bolder, and has a thicker body.
• Caffè macchiato caldo o freddo: Espresso “stained” with a small amount of milk. Macchiato caldo is served with a dollop of hot, steamed milk. Macchiato freddo includes a splash of cold milk, often added directly at the bar counter.
• Caffè con panna montata: Espresso topped with a generous swirl of whipped cream. This version softens the bitterness of the coffee and adds a dessert-like touch.
• Caffè shakerato: A refreshing iced coffee made by shaking espresso with ice and sugar until it becomes frothy. It’s typically served in a chilled martini glass, especially popular in summer.
• Flavored variations:These are modern takes on the traditional espresso, often served in cafés and pastry shops. You can choose among Hazelnut coffee, Pistachio coffee and much more.

The “Caffè Sospeso”

One of the most heartwarming traditions in Naples is the “caffè sospeso” (suspended coffee). It’s a simple act of generosity: when someone buys a coffee, they pay for an extra one in advance for someone who cannot afford it. The tradition dates back to the early 20th century and has recently experienced a revival as a symbol of anonymous kindness and social solidarity.

Coffee as an Ingredient

The local cuisine of the Naples area is rich in aromas, from Sorrento lemons to milk from the Lattari Mountains, from tomatoes to fresh fish. Coffee is no exception: it’s a commen ingredient in many local desserts and artisanal products.
It is often infused into gelato, pastries, and creams, adding depth and intensity. It’s also the base for popular local liqueurs, such as liquore al caffè, a sweet and aromatic digestif often served chilled after meals. Small artisanal producers in the region use coffee to craft chocolates, filled bonbons, and even coffee-flavored spreads. These are all perfect souvenirs that capture the essence of Naples in a bite.