Israel

Israel boasts a vibrant and diverse coffee culture, a fascinating blend of Middle Eastern traditions and European influences. You'll find everything from strong, unfiltered brews to modern espresso-based drinks.

Here are the different ways to order a coffee in Israel and what's in them:

Café Shahor (קפה שחור - "Black Coffee" / Turkish Coffee)

• What it is: This is the traditional, strong, unfiltered coffee, very similar to Turkish or Greek coffee. It's often referred to simply as "black coffee" or "Turkish coffee" in Israel.

• Ingredients:

• Finely ground dark-roasted coffee beans: Ground to a very fine, powdery consistency.

• Water

• Sugar (optional): Often added during the brewing process. You can specify:

• Bli sukar (בלי סוכר) - without sugar

• Im sukar (עם סוכר) - with sugar

• Chatzi sukar (חצי סוכר) - half sugar (medium sweet)

• Cardamom (optional): A common traditional addition, particularly if you want an "Arab-style" coffee, adding a distinct fragrant flavor.

• Preparation: Made in a "finjan" (or "cezve"), a small, long-handled pot. The coffee, water, and sugar/cardamom (if desired) are combined and slowly heated, often brought to a near-boil several times to develop a rich foam, without boiling over.

• Serving: Served in small demitasse cups, with the coffee grounds settling at the bottom. It's best to wait a minute or two before drinking to let the "mud" (botz) settle. Often accompanied by a glass of water.

How to order it: "Café Shahor" (kah-FEH shah-KHOR). Then specify your sugar preference. If you simply ask for "coffee" in some traditional settings, you might receive this by default.

Café Hafuch (קפה הפוך - "Upside-Down Coffee")

• What it is: This is Israel's beloved and ubiquitous version of a latte or cappuccino. It's essentially an espresso with steamed milk, but the name "upside-down" refers to the traditional preparation where steamed milk is poured into the cup before the espresso shot.

• Ingredients:

• Espresso shot(s): The base of the drink.

• Steamed milk

• Foamed milk: A layer of foam on top, similar to a cappuccino.

• Preparation: The steamed milk is poured into the cup first, then the espresso shot is added, creating a layered effect. The amount of foam can vary, often being more akin to a latte (less foam) than a traditional cappuccino (more foam).

• Serving: Typically served in a glass mug or a regular coffee cup.

How to order it: "Café Hafuch" (kah-FEH ha-FOOKH). You can specify size: "gadol" (large), "katán" (small), or "beinóni" (medium). You can also specify milk type (e.g., "almond milk").

Nes (נס - Instant Coffee)

• What it is: Instant coffee is popular in Israeli homes and often available in cafes, sometimes preferred by those who grew up with it or want a less expensive option. The name "Nes" comes from the brand Nescafé, which became a generic term.

• Ingredients:

• Instant coffee granules/powder

• Hot water

• Milk (optional)

• Sugar (optional)

• Preparation: The instant coffee is simply dissolved in hot water. Often prepared at home, but available in some establishments.

• Serving: In a mug, often with milk and sugar added to taste.

How to order it: "Nes" (nes). You might also hear "Nes al chalav" (nes al ha-LAV) for instant coffee with hot milk.

Café Kar (קפה קר - "Cold Coffee" / Iced Latte)

• What it is: This is what most Israelis mean when they ask for "iced coffee." It's essentially an iced latte.

• Ingredients:

• Espresso shot(s)

• Cold milk

• Ice

• Sugar syrup (optional): Often added for sweetness.

• Preparation: Espresso poured over ice and cold milk.

• Serving: In a tall glass.

How to order it: "Café Kar" (kah-FEH kar).

Ice Café (אייס קפה - "Ice Coffee")

• What it is: This refers to a blended, often sweet, frozen coffee drink, similar to a frappe or coffee slushie.

• Ingredients:

• Coffee (often instant or pre-made concentrate)

• Milk

• Sugar

• Ice

• Flavorings (optional): Like chocolate or caramel syrup.

• Preparation: All ingredients are blended together until smooth and slushy.

• Serving: In a tall glass, often with a straw.

How to order it: "Ice Café" (ice kah-FEH). Also sometimes called "Café Barad" (קפה ברד), meaning "hail coffee."

Espresso (אספרסו - Espresso)

• What it is: A strong, concentrated shot of coffee, similar to espresso found globally.

• Ingredients:

• Finely ground coffee beans

• Hot water, forced under pressure

• Preparation: Brewed using an espresso machine.

• Serving: In a small demitasse cup.

How to order it: "Espresso" (es-PRE-so). You can ask for "Espresso kaful" (double espresso) or "Espresso arokh" (long espresso - an espresso with more hot water, similar to a lungo).

Americano (אמריקנו - Americano)

• What it is: Espresso diluted with hot water, a common choice for those who prefer a less intense black coffee than café shachor.

• Ingredients:

• Espresso shot(s)

• Hot water

• Preparation: Hot water is added to espresso.

• Serving: In a standard coffee cup.

How to order it: "Americano" (a-meh-ree-KA-no).

Other Considerations:

• Milk options: Most modern cafes offer regular milk (chalav), soy milk (chalav sóya), and often oat milk (chalav shibolim) or almond milk (chalav shakadím).

• Sugar on the side: For most espresso-based drinks, sugar will be provided on the side.

• "Takeaway" (לקחת - Lakachat): If you want your coffee to go.

The Israeli coffee scene is very dynamic, and you'll find quality coffee everywhere, from roadside gas stations with espresso machines to trendy micro-roasteries in Tel Aviv and traditional spots in Jerusalem.

*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.