Macchinetta Napoletana
Ian Callahan, from South Australia’s Bar 9, explores various brewing methods
This timeless little brewer originally found its home on many a Parisian’s breakfast table, and still the odd one can be found hiding itself in France. However it is in Naples, Italy, where it has found its real home.
The Neapolitan flip coffee pot hails an all inclusive three part design, usually manufactured in aluminium, though you can find some particularly great looking copper and stainless steel versions.
The flip coffee pot is by no means the world’s greatest coffee brewer. It does however carry with itself a timeless quality and great, ritualistic morning feel. There’s something very comforting about setting up a pot, placing it on the stovetop, flipping it round and waiting for the brew to filter through while you peer through your morning paper.
It is also a very consistent and simple brewing device. You can be assured that the coffee you had today will be pretty well the same as the coffee you have tomorrow and so on. This sense of comfort also adds to its appeal.
I will say that the steps included here are not necessarily the way I best enjoy using this device, but they are true to the old world style and I do recommend brewing in this way to at least get a sense of what the device was originally all about.
What you’ll need:
1 Neapolitan Flip Coffee Pot
A heat source
Freshly ground, freshly roasted coffee
 Step 1
Grind your coffee med/fine somewhere between an espresso and drip filter coffee.
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 Step 2
Measure out 7 grams of coffee per 100mls of water being used and lightly pack into the middle chamber.
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 Step 3
Fill the bottom chamber with water to around a centimetre below the little opening which acts as a steam release hole.
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 Step 4
Place the filter into the water reservoir.
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 Step 5
Attach top chamber.
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 Step 6
Place on top of heat source. If possible, make sure the flames or heat isn’t larger than the diameter of the coffee pot.
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 Step 7
The very second you see steam or water escape from the brewer remove it from the heat source.
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 Step 8
Wait a few seconds for the water to settle, and using both hands flip the unit upside down.
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 Step 9
Wait for all the water to pass through and enjoy your brew.
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Probably the only area you can go wrong with this unit is with the amount of coffee. Add too much and the pot will stall, not allowing any water to pass. Don’t add enough and the brew will gush through created a watery, sour and underdeveloped brew. Unfortunately as these come in many different sizes (1 cup, 8 cup etc.) there is no hard and fast rule. If yours comes with a manual always follow that as a guide. If it doesn’t, lightly pack the middle chamber with ground coffee and take a note of how many grams were used. Now divide that number by 7 and multiply that resulting number by 100 to find out how much water to add. If all is well your water level should be between one and three cm’s of the steam release hole.
If your coffee comes out tasting extraordinarily bitter watch the temperature which you brew at (the temperature when you flip the pot). If it’s too hot the coffee will burn leaving a nasty flavour in your cup. Just a wait a few more seconds after the water boils and then flip if this is the case.
Sediment is a significant problem with this brewer and better designed Flip Pots will have a long spout that starts deep, so as to catch most of the fines. Be sure to pour slowly and don’t expect to drink the brew all the way to the very bottom. Don’t be afraid to pour the last few millilitres onto the garden.
Traditionally the brewer loves a dark roasted coffee, finely ground and this is what I have presented in this article. The end result should be thick and intense with a classic Italian flavour profile. The texture should be somewhat creamy when brewed in this manner, and makes a beautiful French style Café au lait when topped up with 50% warm milk.
Having said that, I personally prefer a brew of a lighter roast style and a medium/coarse grind, around half way between metal filter and plunger/French press. The result is a mellow and rounded cup with a clean and very present acidity. I wouldn’t add milk to a coffee brewed in this manner.
Enjoy the ritual and happy brewing!
