Passalacqua Napoli Blend - Coffee Beans - 1 Kilogram

A Neapolitan espresso such as Passalacqua Miscela Napoli is roasted darker and longer, with more body and hardly any acidity. Northern Italian blends usually get a shorter roast and often contain more Arabica, which makes them finer, fruitier and a little brighter.

Miscela Napoli is made up of eighty percent Arabica and twenty percent Robusta. That Robusta delivers the sturdy body, a thick and stable crema and the slightly sweet, chocolatey character you taste in every bar in Naples. The cup is intense and round, with little bitterness despite the dark roast. If you are used to a light northern blend, this is a real step towards strength and warmth, and exactly why enthusiasts keep coming back to it.

Passalacqua Miscela Napoli suits any machine that works with whole beans: a bean to cup machine with a built in grinder, or an espresso machine with a portafilter combined with a separate grinder. These are unground beans in a 1 kilo bag, so they cannot be used in pod or capsule machines.

In a bean to cup machine this blend performs very well. Set the grind a little finer and the strength a little higher for a truly Neapolitan cup. On a manual espresso machine it shows its best side, with a thick and stable crema. No espresso machine at home? It also works in a moka pot, in which case you grind the beans a bit coarser.

Grind fine and use roughly 7 to 9 grams for a single espresso or 16 to 18 grams for a double. Aim for an extraction time of 25 to 30 seconds and about 25 to 30 ml of coffee in the cup.

If your espresso runs through too quickly and the crema stays thin, grind one step finer. If it only drips and tastes sharp or burnt, grind slightly coarser. Water at around 92 degrees and grinding just before brewing make all the difference. This dark Neapolitan roast needs little help beyond that, it brings plenty of body and a sturdy crema by itself, also when you add milk for a cappuccino.

Store the beans cool, dark and airtight, ideally simply in the original bag with its aroma valve. Push the air out after every use and close the bag properly, because oxygen is the biggest enemy of freshly roasted coffee.

A kilo lasts an average household several weeks and that is perfectly fine. If you want to do it neatly, scoop a week of beans into a small airtight tin for daily use and keep the rest sealed. Do not put the bag in the fridge, where coffee picks up moisture and smells. The freezer does work for the longer term, but let the beans come back to room temperature while still sealed before you grind them.