Pull it like Napoli.

Espresso (machine)

Too sour or thin? Grind finer or let it run a little longer. Too bitter or harsh? Grind coarser or stop the shot earlier. For a shorter, more intense Neapolitan-style shot, try 18 g in and about 27 g out.

Moka pot

1. Fill the bottom chamber with hot water up to the safety valve.
2. Fill the basket with ground coffee, level it with a finger — do not press.
3. Close it with a towel (it will be hot) and place it on medium-low heat with the lid open.
4. When the coffee turns pale and starts to gurgle, take it off the heat and cool the base under running water to stop extraction.

Cappuccino & latte

Pull a double shot (18 g in, about 36 g out). Steam cold whole milk to about 60–65 °C — around 150 ml for a cappuccino, 240 ml for a latte. Espresso Dolce is built for milk drinks: its milk-chocolate and caramel notes come through the foam.

Which roast should I choose?

• Espresso Napoletano — our flagship: bold, full-bodied, intense aroma. The everyday shot.
• Espresso Dolce — sweeter and rounder, milk chocolate, caramel, honey. Best with milk.
• Espresso Tradizionale — the classic bar shot: dark chocolate, cacao, hazelnut, dense crema.