- Israeli coffee and understanding why it is almost a philosophy
- The untold story of Israeli coffee
- How to prepare Israeli coffee without breaking the ritual (or the foam)
- How to make israeli coffee
- Where did I get the inspiration to make this delicious Israeli coffee?
- How to make Israeli coffee in 2 versions as a gift !
Israeli coffee and understanding why it is almost a philosophy
Before we get into How to make Israeli coffee… I should tell you that it’s not just a hot drink that wakes you up in the morning. No way! It’s much more than that. It’s almost a symbol of tradition… and in Israel, it’s a declaration of principles.
It not only wakes you up, it also tells you something.
Because it’s not just about the taste or the aroma that envelops you in the morning. Nor is it just the energy boost it gives you to get to work. No. What really gets us hooked on coffee is everything it represents. It has something almost poetic about it… or rather, symbolic.
Charming rudeness
Much more than drinking coffee. It is an attitude. A way of being in the world. A very personal experience, with character and grit.
And, if we get to philosophize a bit, he has something that we could call “masculine”. Not to exclude anyone, but because he has that charming rudeness, that roughness that, like a grumpy old sage, ends up earning your respect.
Although.
Israeli black coffee doesn’t win you over at the first try
Let’s face it. I don’t know many people who have tried black coffee for the first time.
Most don’t say “Mmm, yummy!”. They are more likely to frown. They are also likely to feel a scratchy feeling in their throat.
Maybe you thought it was a joke. Like beer or wine, it’s a taste that develops over time. One of those difficult loves that, once they get you, they don’t let go.
The untold story of Israeli coffee
In Israel, black coffee is not just coffee… it’s practically a secret language between men. But not one of those languages with weird grammatical rules, but one that is spoken with complicit glances and steaming cups.
Sips that speak of camaraderie
It all starts in military service, where sleep is almost a myth and staying awake is a matter of survival (and coffee, lots of coffee).
When duty calls… and coffee responds
There, in the middle of the night, everyone tries not to sleep. The dark hero appears: The black coffee. It is the faithful companion of the long watches and chats.
The aroma stays with you, as if your nose also has an emotional memory. Because when you share a cup in these circumstances, you not only wake up… you also connect with others.
Smells like home and adventure
Black coffee still accompanies the average Israeli, like an old friend. It is in the family kitchens, perfuming the mornings. It is at every stop during a trip through Israel, in some corner with a nice view, cup in hand and smile in the soul.
There is no more Israeli experience than making coffee over a campfire at sunrise. This can be next to the tent or on those lazy afternoons. These evenings invite you to watch and drink slowly.
How to prepare Israeli coffee without breaking the ritual (or the foam)
All this has created a true Israeli black coffee culture, with its unwritten rules and sacred rituals. Because here it’s not just about drinking coffee, it’s about drinking it in style!
Do you have the right finjan? metal? small? long or short handle?
What about the cups – are they real glass or disposable?
Preparation as a ceremony
Not to mention the art of preparing it… Because yes, making a good black coffee is almost like a ceremony, but with caffeine. There is a whole protocol: how long to heat, when to stir, when to add the sugar, if it has any. And so the list goes on…
How to make israeli coffee
Equipment
- 1 Coffee maker type cezve or ibrik A small copper or brass pot with a long handle, ideal for preparing Turkish or Arabic coffee.
- 1 Small espresso cups Preferably glass or ceramic, for serving coffee.
- 1 Spice grinder (optional) To grind the spices if you have them whole
- 1 Spoon For measuring and stirring the ingredients.
Ingredients
- 100 ml Water Purified or Mineral
- 1 Tablespoon Very finely ground coffee You can use Turkish or Arabic coffee
- ¼ Tablespoon Ground cardamom
- 1 Tablespoon Sugar: To taste
- ¼ Pinch Additional spices cinnamon, ground cloves or nutmeg, according to your preference
Instructions
- Mix the ingredients with care:In your trusty cezve or ibrik, combine fresh water, finely ground coffee, cardamom and sugar to taste. If you're feeling adventurous, add other spices that inspire you. Stir gently so that all the flavours embrace.
- Patiently heat the mixture:Place over medium-low heat. Let the mixture heat up slowly, without stirring, allowing the aromas to develop and intertwine.
- Watch the magic of the foam:When the mixture starts to form a tantalising foam and is close to boiling (but not quite boiling!), remove the coffee pot from the heat.
- Repeat the ritual:Let the foam subside and place the coffee pot back on the stove. Repeat this process 2 or 3 times to intensify the flavour and obtain a rich and seductive foam.
- Serve in style:Pour the coffee slowly into small cups, making sure the foam remains on the surface. Let it sit for a minute to allow the grounds to settle before enjoying.
Video
Notes
How to serve it?
Israeli style coffee is served in small espresso cups. These cups are adorable and allow the light foam to show through. This fluffy foam crowns the drink as if it were the queen of breakfast.
Where did I get the inspiration to make this delicious Israeli coffee?
It wasn’t until a recent trip to Israel that I tasted the most delicious black coffee of my life. I have had several coffees, but this was the best.
I found it in a coffee shop hidden inside a Jewish Quarter. There, the owner -a true coffee enthusiast- told me all about the preparation with cardamom. Although I had already tasted Turkish and Greek versions (sometimes also spiced), I had never felt that special and aromatic blend that I discovered that day.
Experimentation at home:
When I asked how to make Israeli coffee on youtube? to help me replicate it at home, it left me more lost than a tourist without a map. So I decided to experiment on my own and, after playing alchemist with some spices, eureka! I found a combination that tastes just like the coffee I fell in love with that day.
Creative adaptation and result:
I followed the traditional method as best I could, although I also took some licenses along the way. For example, I used a large mug instead of the small ones and honestly, I wanted my big morning ritual.
The result? A marvel. Because, when coffee is made with love (and a little bit of cardamom and cinnamon), it always tastes great.
How to make Israeli coffee in 2 versions as a gift !
Israeli coffee in aeropress
Let’s prepare a homemade version of the famous harfuch coffee, that Israeli coffee that sounds complicated but feels like a warm hug. The star of the show? The versatile and underrated AeroPress.
Ingredients and equipment (don’t worry, you don’t need a chemistry lab)
- 15 grams of ground coffee
- 225 ml of very hot water (about 98 °C, just before it starts to bubble )
- AeroPress with two paper filters (yes, two. It’s not an exaggeration, it’s technical).
- Coffee grinder, scales and kettle (or your home “barista’s eye” type measuring system)
Step by step
- Place two paper filters in the lid of the AeroPress and rinse them with hot water. This is not witchcraft, it’s so it doesn’t taste like cellulose right out of the notebook.
- Pour the 15 g of ground coffee into the AeroPress chamber.
- Pour the 225 ml of hot water over the coffee. Do it decisively, but without aggressiveness.
- Insert the plunger just enough to create a vacuum. This prevents the coffee from escaping prematurely.
- After 60 seconds, remove the plunger and gently break the top layer of coffee using a spoon. You’ll feel like a flavor scientist.
- Replace the plunger and, after 4 minutes, press slowly until you hear a hissing sound. This is the sigh of the coffee saying “ready”.
- Serve and enjoy. Preferably with good company or at least a good playlist.
Do you like to experiment? Give it a twist with cardamom
Israelis sometimes put cardamom in their coffee, and the result is an explosion of flavor you didn’t know you needed. Just a pinch before brewing and voila: exotic aroma unlocked.
Israeli iced coffee
And if it’s your turn in the summer! That time of the year when a hot cup of coffee seems crazy. But don’t worry, here’s the perfect solution to survive the heat without giving up your caffeine fix: the famous Israeli ice coffee. It’s like the beach cousin of the latte… but with more style and less sweat.
What do you need?
- Ice cubes made with milk (yes, milk! Not water, we came here to enjoy). It can be cow’s milk, almond milk, soy milk or whatever suits you best.
- 2 tablespoons of ground coffee dissolved in 2 tablespoons of water (concentrated, just the way we like it!).
- Up to ½ cup of liquid sweetener, depending on your taste and level of craving. The most typical is silan, which is a date nectar. But if you don’t have it on hand, honey, maple syrup or agave can also be used.
What’s next?
- Put the milk cubes, the dissolved coffee and the sweetener in the blender.
- Give it a good kick until it’s smooth, frothy and has that “irresistible!” look.
- Serve immediately. There’s no time to waste when it comes to liquid happiness.
A little advice from a modern grandmother:
The trick is to make sure the coffee is cold before whipping it. Nothing ruins the moment like a lukewarm coffee disguised as a soft drink. And those milk cubes… bless them! They are responsible for that creamy texture that makes you close your eyes at the first sip as if you were in a café by the Mediterranean.
