Upside-Down Coffee
There are many urban myths that have circulated throughout the years to explain why Israelis refer to cappuccinos as “café hafooch” (קפה הפוך), which literally translates to “upside-down coffee.” We did some digging and gathered all the explanations we could find to answer this question once and for all: Why do Israelis order upside-down coffee?
The Ratio Myth
According to this myth, the name “hafooch” was coined because of how cappuccinos differ from the coffee Israelis were used to drinking previously. At the time, Israelis were accustomed to coffee with more water, more espresso, and just a drop of milk. With the emergence of the cappuccino, the ratio of coffee, water, and milk “flipped upside down” (in a cappuccino there’s less coffee and water but more milk), which is why Israelis began calling cappuccinos קפה הפוך.
The Preparation Myth
According to another urban legend (full disclosure: the one I believe in), the name “hafooch” actually refers to the way the coffee is prepared. The claim is that the popular method of coffee preparation in Israel before the “hafooch” involved pouring milk into a cup first, followed by espresso. The cappuccino, on the other hand, required the espresso to be poured first and the milk added afterward. Hence, it became known as café “hafooch,” since it literally flipped the old preparation style upside down.
The “Hafooch Isn’t a Cappuccino” Myth
This urban myth may be hard to prove, but some people go as far as to say that the “hafooch” is not even a cappuccino and is actually an original Israeli invention that predates the cappuccino’s arrival in Israel. The claim is that the classic Italian cappuccino is prepared by first pouring foamed milk into a cup and then adding espresso, while it was the Israelis who began pouring the espresso first and then adding the foamed milk. The Israelis then started referring to their unique concoction as “café hafooch”. This theory may be a bit far-fetched, we know, but isn’t it nice to dream that we originated this technique?
Enough Talk—Where Can I Get a Hafooch Already?
- WayCup Coffee
At Waycup (pun intended), you’ll feel right at home. As a casual visitor, you’ll receive an in-depth explanation of the café’s coffee philosophy, guidance in selecting a bean variety that suits your taste, and a professionally brewed drink that delivers the perfect cup. If you’re a regular, there’s no need for many words—the baristas already know exactly what you like to drink. This popular café has two branches in the city: simple and elegant at 17 Mikve Israel Street, or rustic and cozy at 23 Yohanan HaSandlar Street, which is also one of the most delightful spots for people-watching in the neighborhood. - Mela
Here I’ve had the hands-down best scone I’ve ever had in Tel Aviv, and I’ve tried a couple. Why is that important? Because Mela is a café that takes itself seriously: the coffee is great, the pastries are delicious and fresh, and there is always a variety of savory and sweet delicacies. Mela has three spots around the city, and although they are relatively new – they’re catching on very quickly. Check out the one that’s nearest to you when you visit: 20 Ashtori HaParhi Street, 23 Mikve Israel Street, and 164 Dizengoff Street. - Chez Chantal
This French café is a gem. I know it sounds corny, but it’s true. Fairly unknown in the city (not even many Tel Avivians know about it), it’s the place I go to when I want to sit quietly by myself and write, or have a chat with my best friend. The design is chic and beautiful, from the small round tables to the little saucers and cups, and the pastries—divine. Another thing that stands out about this place is the warm, welcoming staff who make you want to come back again and again. The address is 3 Mikve Israel Street, and right across from it is an amazing independent bookstore named “HaMigdalor”—that you simply cannot miss.
