You don’t need to be in Naples to drink Neapolitan-style. You need the right blend. Here’s what to look for, and which blends aim straight at the city’s taste.

What makes a blend “Neapolitan”

Three ingredients:

  • Dark roast — body, chocolate, low acidity.
  • A bit of robusta — lingering crema, body, and a kick.
  • Balance — intense but not just bitter: sweetness and roundness too.

Blends to try

  • Kimbo Espresso Napoletano (80/20) — the classic Neapolitan “bar” blend, chocolatey and reliable.
  • Passalacqua Mexico — the elegant choice: dark but soft, low acidity.
  • Borbone (Rossa or Blu) — body and crema; Rossa more intense, Blu more balanced.

By method

  • Espresso/machine: look for “espresso,” whole beans, dark roast.
  • Moka: ground “for moka,” or beans ground medium.
  • Cuccumella: Neapolitan roast, medium-coarse grind. → The right coffee for the cuccumella.

A tip from enthusiasts

Buy whole beans and grind right before brewing whenever you can: with dark roasts, the difference freshness makes is very noticeable. → The Neapolitan roast profile.

Frequently asked questions

What should I look for in a Neapolitan blend? A dark roast, some robusta, chocolate notes, and good balance.

What’s a good Neapolitan blend to start with? Kimbo Espresso Napoletano is an excellent starting point.

Beans or ground? Beans to grind fresh, whenever possible, for more aroma.