A Taste of Tel Aviv: How to Make Israeli Coffee

Quick answer

• Use a fine grind, almost powder-like, for your coffee.
• Employ a small pot, like a finjan or a small saucepan.
• Boil water first, then add coffee and sugar.
• Stir just once after adding coffee and sugar.
• Let it boil up, then remove from heat. Repeat 2-3 times.
• Serve immediately, allowing grounds to settle.

Who this is for

• Anyone craving a strong, sweet, and aromatic coffee experience.
• Home baristas looking to explore unique brewing methods beyond the usual pour-over or espresso.
• Those who appreciate a bit of ritual and tradition with their morning cup.

What to check first

Brewer type and filter type

Israeli coffee traditionally uses a finjan, a small, long-handled pot. If you don’t have one, a small saucepan with a similar shape works. No filters are used here; the grounds are meant to be in the final cup.

Israeli coffee traditionally uses a finjan, a small, long-handled pot. If you don’t have one, a small saucepan with a similar shape works, but you can find authentic finjan pots online if you want the real deal.

Water quality and temperature

Start with good water. Tap water is usually fine, but if yours has a strong taste, filtered water is better. You’ll bring this water to a boil before adding coffee.

Grind size and coffee freshness

This is crucial. You need a super-fine grind, like powder. Think Turkish coffee grind. Freshly ground beans are always best for flavor. Stale coffee won’t give you that rich aroma.

This is crucial. You need a super-fine grind, like powder. Think Turkish coffee grind. Freshly ground beans are always best for flavor, so consider picking up some finely ground coffee specifically for this method.

Coffee-to-water ratio

A good starting point is about 1-2 tablespoons of coffee for every 4-6 oz of water. Adjust to your taste for strength. This isn’t a precise science; it’s about finding what you like.

Cleanliness/descale status

Make sure your finjan or pot is clean. Any old residue can mess with the flavor. Descaling isn’t really a thing for these small pots, just a good scrub.

Step-by-step (brew workflow)

1. Boil the water. Fill your finjan or small pot with the desired amount of water (e.g., 4-6 oz). Place it on medium heat and bring it to a rolling boil.

• What “good” looks like: Vigorous bubbles and steam.
• Common mistake: Not letting the water fully boil. This affects extraction. Avoid by waiting for those big bubbles.

2. Add sugar (optional). If you like sweet coffee, add your sugar now. A common amount is 1-2 teaspoons per cup, but adjust to your preference.

• What “good” looks like: Sugar dissolving into the hot water.
• Common mistake: Adding sugar too late, or not enough. Stir it in while the water is hot.

If you like sweet coffee, add your sugar now. A common amount is 1-2 teaspoons per cup, but adjust to your preference. You can find specific coffee sugar blends that dissolve easily.

3. Add coffee grounds. Spoon in your finely ground coffee. For 4-6 oz of water, start with 1-2 tablespoons.

• What “good” looks like: The grounds floating on top of the water.
• Common mistake: Using the wrong grind size. Too coarse, and it won’t brew properly. Too fine can lead to over-extraction or clumping. Stick to powder.

4. Stir once. Give the mixture a single, gentle stir to combine the coffee and sugar with the water.

• What “good” looks like: All ingredients are just mixed.
• Common mistake: Over-stirring. This can make the coffee bitter and prevent the grounds from settling later. Just one quick stir is all you need.

5. Bring to a boil. Return the pot to medium heat. Watch it closely.

• What “good” looks like: The coffee mixture will start to foam up towards the rim.
• Common mistake: Leaving it unattended. This is how you get a messy boil-over. Stay right there.

6. Remove from heat. As soon as the foam reaches the brim, lift the pot off the heat.

• What “good” looks like: The foam subsides quickly.
• Common mistake: Letting it boil over. This wastes coffee and makes a mess. Pull it back just as it starts to rise.

7. Repeat boiling (2-3 times). Place the pot back on the heat and let it foam up again. Remove it just before it boils over. Repeat this process 2 to 3 times in total.

• What “good” looks like: Each boil brings out more aroma and flavor. The coffee gets darker.
• Common mistake: Not repeating the boil. This is what gives Israeli coffee its unique depth and strength. Don’t skip it.

8. Let grounds settle. After the final boil, let the pot sit for a minute or two. This allows most of the grounds to settle at the bottom.

• What “good” looks like: A clear-ish liquid with a distinct layer of sediment at the bottom.
• Common mistake: Pouring too quickly. You’ll end up with a mouth full of grounds. Patience is key.

9. Serve. Carefully pour the coffee into small cups. Don’t fill them all the way to the top.

• What “good” looks like: Rich, dark coffee with a bit of foam on top, and a clear separation from the grounds.
• Common mistake: Pouring the last bit with all the grounds. Leave that sediment behind.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using too coarse a grind	Weak, under-extracted coffee; muddy flavor	Use a powder-fine grind, like for Turkish coffee.
Not boiling water first	Poor extraction; coffee won’t bloom properly	Ensure water is at a rolling boil before adding coffee and sugar.
Over-stirring the coffee	Bitter taste; grounds don’t settle well	Stir only once after adding coffee and sugar.
Letting the coffee boil over	Messy kitchen; loss of coffee; burnt flavor	Watch the pot constantly and remove from heat as foam rises.
Not repeating the boil process	Weak flavor; not characteristic of Israeli coffee	Repeat the boil-and-remove cycle 2-3 times.
Pouring too quickly after brewing	Drinking grounds; gritty coffee	Let the pot sit for 1-2 minutes to allow grounds to settle.
Using stale coffee beans	Flat, uninteresting flavor; lack of aroma	Use freshly roasted beans and grind them just before brewing.
Using too much or too little sugar	Overly sweet or not sweet enough	Start with 1-2 tsp per cup and adjust to your personal preference.
Using a pot that’s too large	Inconsistent heating; difficult to manage foam	Use a small, narrow-mouthed pot like a <em>finjan</em> or small saucepan.
Not cleaning the brewing pot properly	Off-flavors; metallic taste	Wash the pot thoroughly after each use.

Decision rules (simple if/then)

• If your coffee tastes weak, then increase the coffee-to-water ratio because you might not be using enough grounds.
• If your coffee tastes bitter, then reduce the amount of coffee or shorten the boiling time because you might be over-extracting.
• If you see a lot of grounds in your cup, then let the pot sit longer before pouring because the grounds didn’t have enough time to settle.
• If the foam overflows easily, then use a slightly smaller amount of water or a narrower pot because the surface area affects how quickly it rises.
• If you’re unsure about sugar, then start with a small amount and add more to your cup because you can always add more, but you can’t take it away.
• If your coffee has an off-flavor, then thoroughly clean your brewing pot because residue can impact taste.
• If you want a stronger brew, then ensure your grind is consistently powder-fine because this maximizes surface area for extraction.
• If the coffee seems too acidic, then try a slightly darker roast or ensure your water is fully boiling before adding grounds because these factors can influence perceived acidity.
• If you’re new to this method, then stick to the recommended 1-2 tablespoons of coffee per 4-6 oz of water initially because it’s a good baseline.
• If you enjoy a thicker texture, then a slightly finer grind can contribute to this, but be careful not to overdo it.

FAQ

What is a finjan?

A finjan is a traditional small, long-handled pot used for brewing coffee, especially in Middle Eastern and North African cultures. It’s designed for direct heat and allows for the characteristic boil-up method.

Can I use pre-ground coffee?

Yes, but it needs to be very finely ground, similar to what you’d use for Turkish coffee. If your pre-ground coffee is too coarse, the results won’t be the same.

How much sugar should I use?

This is totally to your taste. A common starting point is 1-2 teaspoons of sugar for every 4-6 oz of water. You can always add more sugar directly to your cup if you prefer it sweeter.

What if I don’t have a finjan?

No worries. A small saucepan with a narrow opening and a long handle will work just fine. The key is the size and shape that allows the coffee to foam up effectively.

Why do you boil it multiple times?

Repeating the boil-and-remove process helps to extract more flavor and aroma from the coffee grounds. It also contributes to the characteristic strong, rich body of Israeli coffee.

How do I avoid drinking the grounds?

The trick is patience. After the final boil, let the coffee sit undisturbed for a minute or two. Then, pour slowly and carefully, leaving the settled grounds behind in the pot.

Can I make iced Israeli coffee?

Absolutely. Brew it hot as usual, let it cool slightly, then pour it over ice. You might want to brew it a little stronger initially, as the ice will dilute it.

What kind of coffee beans are best?

Medium to dark roasts generally work well, offering a rich, bold flavor that stands up to the brewing method. Freshly roasted beans will always give you the best aroma and taste.

What this page does NOT cover (and where to go next)

• Specific brand recommendations for coffee beans or brewing pots.
• Detailed chemical analysis of the brewing process.
• Advanced techniques for latte art with Israeli coffee.

Where to go next:

• Explore different coffee bean origins and roast profiles.
• Research the history of coffee brewing traditions around the world.
• Experiment with adding spices like cardamom to your brew.