Israelis Drink Millions of Cups of Coffee Daily, Experts Share Brewing Tips

International Coffee Day, observed annually on October 1st, highlights the global coffee industry, fair trade practices, and the working conditions of coffee farmers. In Israel, coffee consumption is remarkably high, with 93% of individuals aged 18-65 drinking coffee, averaging 3.6 cups per day. This equates to approximately 3 billion cups consumed annually in Israel, a figure comparable to Italy.

According to coffee professional Dan Lapid, Israelis generally prefer a medium-dark Italian roast, with "Mauro Deluxe" being a popular choice in many cafes. Cappuccino, or "cafe hafuch" in Israeli parlance, accounts for 50% of cafe orders, followed by Americano (30%) and espresso (15%). The trend of home coffee consumption is also growing, with one in three Israeli households now owning a home coffee machine.

Ido Keidar, manager of Cafelix branches in Tel Aviv, emphasizes that the "best cup of coffee" is subjective, but professionally, it depends on a meticulous process from farming and harvesting to roasting and preparation. He notes that the most common mistake Israelis make is buying pre-ground coffee, stressing that grinding beans just before brewing makes a significant difference. Keidar also advises that while home preparation should be simple, it requires attention to cleanliness, precision, and consistency.

Keidar further explains the distinction between Arabica and Robusta coffee beans, with Arabica offering a wider flavor profile and Robusta being more bitter and easier to cultivate. Cafelix exclusively uses Arabica beans sourced from countries like El Salvador, Colombia, and Ethiopia. He observes that Israelis favor strong, bitter flavors with a long aftertaste and prefer their hot coffee served very hot, often opting for American-sized drinks with Italian flavor profiles.

Regarding milk alternatives, Keidar notes that oat milk maintains good frothing quality without breaking down, unlike almond milk which reacts poorly with coffee's acidity. He suggests that those seeking to taste coffee's complex flavors more clearly should try espresso-based drinks with water, such as Americano or cold brew, rather than adding milk.