Why Neapolitan coffee tastes different
By the Siag team ·
Ask anyone from Naples to describe their espresso and the words are always the same: strong, thick, creamy. Behind that taste there are three simple things: the beans, the roast and the ritual.
Arabica and Robusta
Arabica is sweeter and more aromatic, with more acidity. Robusta has about twice as much caffeine as Arabica, more body, a slightly bitter edge and it gives a thicker, longer-lasting crema. Many Neapolitan blends use a good share of Robusta, and this is a big part of the Neapolitan taste.
A darker roast
Neapolitan roasts are generally darker. A darker roast brings out body and toasted, chocolatey notes and reduces acidity, which is what makes the cup feel round and full.
How we build our blends
- Oro Blend: 60% Robusta, 40% Arabica. Smooth and full-bodied.
- Miscela Nera: 80% Robusta, 20% Arabica. Strong and creamy.
- Blu Mediterranea: 50% Robusta, 50% Arabica. Round and sweet, with hazelnut and dark chocolate notes.
The ritual
In Naples, coffee is not a break. It is a ritual, a small moment you share. It is usually drunk quickly, standing at the bar, and often comes with a glass of water. That is why the Napoli Experience kit includes a bottle of Acqua di Napoli: sip the water first, then the coffee.
