Coffee Classics: Israeli Café Hafuch (Israel)
Café Hafuch, meaning “upside down,” is one of Israel’s most beloved modern coffee styles. At first glance it looks similar to a latte, yet the character is entirely its own. The milk is the foundation, the espresso is poured over it rather than beneath it, and the result is a cup that feels soft, layered, and almost airy. It is a drink shaped by the Mediterranean rhythm of long conversations, bustling mornings, and a café culture that values warmth and presence.
The name describes the preparation. Milk first, coffee second. This reversal creates a gentler flavour that blends gradually rather than sharply. The drink is especially popular in Tel Aviv, Jerusalem, and Haifa, where cafés open onto sidewalks and late-morning light spills across tables. You can find a similar calm brightness in places like Glasshouse Coffee at the Palace Gardener, where the atmosphere softens each sip and invites you to linger.
Café Hafuch is often made with a combination of steamed milk and a thin layer of foam, though the exact textures vary from café to café. Some use heavier milk for richness. Others use lighter versions to keep the drink silky. Modern coffee guides such as How to Choose the Right Brewing Method offer insight into how milk temperature and texture shift the flavour. Hafuch tends to live somewhere between elegance and comfort, a coffee shaped by the café tables where it is most often enjoyed.
In Israel, Hafuch is a social drink. It is ordered during brunch, carried to outdoor patios, shared among friends on quiet afternoons. Its character echoes the thoughtful pace found in Tealeaves Olinda, where light, atmosphere, and gentle movement shape the mood of the space. Hafuch is simple, steady, and welcoming.
Warm milk settling.
Espresso floating downward.
A cup turned upside down on purpose.
Ingredients
For one serving:
1 double shot of espresso (about 40 to 50 ml)
180 to 220 ml milk
Whole milk for richness
Low-fat milk for a lighter, cleaner profile
Oat milk or soy milk as non-dairy alternatives
Optional:
A thin dusting of cocoa powder
Sugar to taste
Equipment Needed
Essential
Espresso machine
Produces the concentrated shot that contrasts with the milk.
Milk steaming wand
Needed to create the signature soft foam that defines Hafuch.
Milk pitcher
Its spout gives control over layering.
Optional
Thermometer
Helps maintain milk temperature between 55 and 65°C for ideal sweetness.
Fine strainer
For achieving microfoam free of larger bubbles.
Method
1. Steam the Milk
Fill a milk pitcher with 180 to 220 ml of milk.
Steam until the temperature reaches about 60°C.
Aim for a silky texture with a thin layer of foam on top.
Milk should feel warm, not hot, and should taste slightly sweet from proper aeration.
2. Pour Milk into the Cup
Fill the cup two-thirds to three-quarters full with steamed milk.
Leave a soft foam layer on the surface.
This base will gently support the espresso as it settles beneath the foam.
3. Pull the Espresso Shot
Pull a double shot of espresso using freshly ground beans.
A medium roast works well, but Israeli cafés often prefer beans with mild citrus and caramel notes.
4. Invert the Structure
Pour the espresso slowly into the centre of the milk.
You will see the coffee descend through the foam, creating a layered gradient.
This is the “upside-down” moment that defines the drink.
5. Finish and Serve
Add cocoa powder lightly if desired.
Serve immediately before the layers fully blend.
Notes
Milk quality matters. High-protein milks create finer foam and a more luxurious texture.
Pouring too quickly causes the espresso to break the foam, losing the layered look.
For insight into flavour development, the gentle explanations in A Beginner’s Guide to Specialty Coffee are helpful.
Café Hafuch pairs beautifully with pastries, morning sunlight, and unhurried conversation.
If you’re curious how cafés balance ambience with flavour, explore the atmosphere at Golden Mug Café Melbourne.
