{"id":7083,"date":"2019-11-11T20:52:07","date_gmt":"2019-11-11T19:52:07","guid":{"rendered":"https:\/\/grancaffegambrinus.com\/10-modi-napoletani-di-dire-sul-caffe\/"},"modified":"2022-07-04T15:00:57","modified_gmt":"2022-07-04T13:00:57","slug":"10-modi-napoletani-di-dire-sul-caffe","status":"publish","type":"post","link":"https:\/\/grancaffegambrinus.com\/en\/10-modi-napoletani-di-dire-sul-caffe\/","title":{"rendered":"10 Neapolitan ways of saying about coffee"},"content":{"rendered":"

Article written by Michele Sergio and published in Rome on 27 October 2019<\/strong><\/p>\n

Terms and phrases of the Neapolitan language that today are used by baristas from all over Italy<\/p>\n

Everyone knows that Naples is the coffee capital. But few know how the tradition of Neapolitan coffee has influenced the vocabulary of baristas throughout Italy. Here are some expressions now belonging to the coffee makers of the entire nation.<\/p>\n

1) Questo caff\u00e8 \u00e8 \u2018na ciofeca:<\/em> <\/span><\/strong>\u201c this coffee is crap \u201d\u009d- Ciofeca is a word coined by Tot\u00f2 and often used by him to brand a bad coffee.<\/p>\n

2) Comm ‘cazz’ coce: \u201clike c *** o scotta\u201d\u009d – It is the classic phrase pronounced in the bars by the customers after having burned their lips with the hot cup. Our tradition, in fact, wants that not only coffee but also the cup in Naples must be very hot, like freshly extracted coffee. Only in this way does the drink not suffer a thermal shock that could alter its aroma and taste. For this reason it is not uncommon to hear a customer ask for a coffee with the “three C’s”.<\/p>\n

3) ‘O \u2018ccaf\u00e8 a \u2018dda scennere a coda \u2018e zoccola<\/em><\/span>:<\/strong> “the coffee must come down like the tail of a mouse” – One of the ways to understand if the coffee is made in a workmanlike manner is to observe the extraction of the same, from the bar machine, which must take place in 25-30 seconds: in the first seconds the coffee must fall in drops; subsequently the coffee must come out forming a sort of thread that resembles the tail of a mouse.<\/p>\n

4) Ah, che bellu \u2018ccaf\u00e8, sulo a Napule \u2018o sanno fa’ e nisciuno se spiega pecch\u00e9 \u00e8 \u2018na vera specialit\u00e0\u00a0<\/em>\u201d\u009d<\/span>“<\/strong>:” Ah, what a nice coffee, only in Naples can do it and nobody explains why it is a real specialty \u201d\u009d- Phrase taken from the song\u201c O ccaf\u00e8 \u201d\u009dsung by the unforgettable Domenico Modugno (text by Riccardo Pazzaglia) where Neapolitan coffee is praised but nobody has ever understood why it is so good!<\/p>\n

5) A manto \u2018e monaco<\/em>: \u201ccome il manto di un monaco\u201d\u009d<\/span><\/strong> – One of the elements to establish the success of coffee is the color that must be brown like a monk’s cloak. Eduardo De Filippo used to use this expression in his works. Repeated then by Sophia Loren in the cinematographic transposition of “These Fantasms” of 1967.<\/p>\n

6) Aggia pav\u00e0\u00a0 nu suspeso<\/em><\/span> <\/strong>“I want to pay for a suspended coffee” – In the second half of the nineteenth century the custom of leaving a coffee paid to a stranger was born in Naples. This tradition constitutes an act of generosity towards less fortunate people.<\/p>\n

7) A tazzulella \u2018e caf\u00e8<\/em><\/span>:<\/strong>\u201c the cup of coffee \u201d\u009d- It is a way to indicate, almost with affection, a cup of coffee (better if Neapolitan). The expression gave the title to one of the most popular songs of the great Pino Daniele.<\/p>\n

8) O’ \u2018ccaf\u00e8 sape e scarrafone<\/em><\/span>:<\/strong> \u201cthe coffee tastes like a cockroach\u201d\u009d – An expression used by Eduardo De Filippo in \u201cChristmas in the Cupiello house\u201d\u009d to qualify, obviously negatively, the coffee of his wife.<\/p>\n

9)<\/strong>\u2018A cuccumella<\/strong>:<\/span>\u00a0the Neapolitan coffee maker – Machine for the preparation of homemade coffee in use until the second half of the ‘900 but, still, used, in the more traditionalist houses. It is towards the first half of the nineteenth century that the Cuccumella Napoletana, called the “Neapolitan” is affirmed because it was invented in Naples by the French Morize in 1819. Originally in copper, then in aluminum, the use of the new machine completely changes the way to prepare the drink. The coffee powder, minced in coarser grit, is no longer boiled in the water which, instead, brought to the boil in the boiler, turning the machine upside down, passes through a fall through the filter containing the coffee and then into the collector.<\/p>\n

10) Sotto tenite \u2018o zuccaro e \u2018ncoppa amara site<\/em> <\/span><\/strong> – “under there is sugar and above you are bitter” – In the Neapolitan song “‘A tazzulella’ e caf\u00e8” Brigida does not match the love for the author, yes it shows bitter, bitter and, therefore, it compares it to the cup of coffee (which it has under the sugar and above is bitter).<\/p>\n","protected":false},"excerpt":{"rendered":"

Article written by Michele Sergio and published in Rome on 27 October 2019 Terms and phrases of the Neapolitan language that today are used by baristas from all over Italy Everyone knows that Naples is the coffee capital. But few know how the tradition of Neapolitan coffee has influenced the vocabulary of baristas throughout Italy. […]<\/p>\n","protected":false},"author":2,"featured_media":9859,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[358,239],"tags":[],"class_list":["post-7083","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffe-column-by-michele-sergio","category-news"],"acf":[],"yoast_head":"\n10 Neapolitan ways of saying about coffee - Gambrinus<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grancaffegambrinus.com\/en\/10-modi-napoletani-di-dire-sul-caffe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"10 Neapolitan ways of saying about coffee - Gambrinus\" \/>\n<meta property=\"og:description\" content=\"Article written by Michele Sergio and published in Rome on 27 October 2019 Terms and phrases of the Neapolitan language that today are used by baristas from all over Italy Everyone knows that Naples is the coffee capital. But few know how the tradition of Neapolitan coffee has influenced the vocabulary of baristas throughout Italy. 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