by Aromesso
The Taste of Shabath
Samuel Klein, NY
“"The 'Shabbat headache' was my weekly routine until I found this solution. It’s a total game-changer. I no longer have to choose between my religious observance and a proper caffeine fix. It’s the first time Shabbat morning actually tastes like a gourmet experience."."
Moshe Dahan, Jerusalem
I’d rather skip coffee entirely than drink 'urn water.' For years, Saturday was a culinary compromise. This manual extraction is a revelation—it proves you don't have to settle for burnt, bitter coffee to keep Halakha. Finally, the best day of the week has the best coffee to match.
Shira Touitou, Tel Aviv
I love meeting friends in the hotel lobby on Shabbat afternoon, but the coffee was always the 'weak link.' We’d be dressed in our best, yet drinking instant coffee from paper cups. Having a real, elegant espresso at the bar finally makes the Shabbat atmosphere feel as sophisticated as it should be.
Hotels Partnership
There is indeed a very real frustration among guests of kosher hotels in Israel and around the world regarding the quality of coffee during Shabbat. This issue is at the heart of both halakhic (Jewish law) and technical debates. Here are the main points of dissatisfaction and the factors explaining this situation: 1. The "Quality vs. Halakha" Dilemma In a 5-star hotel, guests expect high-quality espresso (freshly ground beans, high pressure, milk froth). However, the use of standard electric machines is prohibited on Shabbat. "Urn Coffee": Most hotels serve instant coffee or filter coffee kept warm in large metal urns. Guests often complain that this coffee is "burnt," "tasteless," or "lukewarm." The Lobby Bar Experience: Guests are frustrated that they cannot order a "real" coffee at the bar, even if a barista is present (often a non-Jewish employee). This is because preparing it specifically for a Jewish guest would pose issues regarding Bishul Akum (food cooked by a non-Jew) or the prohibition of asking a non-Jew to perform a forbidden labor on Shabbat. Lobby Atmosphere: In 5-star Jerusalem hotels (such as the King David or the Waldorf Astoria), the absence of "real" coffee is often cited as the only downside of an otherwise luxury stay. . It gives people access to all the info they need, while keeping your layout clean. Link your text to anything, or set your text box to expand on click. Write your text here...
"Breakfast is incredible on Friday, but by Saturday morning, you go from a professional barista to a hot water urn with instant coffee."
"At a $500-a-night hotel in Jerusalem, not being able to have a real espresso on Saturday morning is frustrating."
"Some hotels are reportedly losing customers to non-kosher establishments (such as the American Colony) just for a cup of coffee, as these venues are able to operate their machines on Saturdays."
The Coffee Storm in Hotels on Shabbat Following the ynet Report: Thousands of Israelis responded across various ynet platforms to the story of Dafna Talmon, who launched a "coffee rebellion" when she prepared a cappuccino on Shabbat using a covered machine in the dining room of the hotel where she was staying.Online reactions ranged from enthusiastic support to contempt and disgust, and a dispute was also recorded among senior officials in Israel's hotel industry.
Developed by the Israeli company Aromesso
the Shabespresso system is the leading solution for coffee lovers who want a "real" espresso on Shabbat without compromising Halakhic standards.
The BARYTON (The Professional Choice): This is a high-end, manual lever machine. It is designed to be a centerpiece in a Jewish home, made from premium materials. It uses ground coffee and relies entirely on manual pressure to create an authentic espresso with crema.
The SOPRANO (The Compact/Travel Choice): A much smaller, portable device. It is versatile because it works with both Nespresso-compatible capsules and ground coffee. It is popular for people who travel or spend Shabbat away from home.
How it works (The Shabbat Method)
The genius of the Shabespresso for home use is that it completely bypasses the need for electricity during the extraction process:
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No Electricity: The machines have no heating elements or pumps.
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External Hot Water: You use water from your Shabbat urn (Kumkum) that was heated before Shabbat. You pour the hot water into the machine's cylinder.
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Manual Pressure: You pull the lever (Baryton) or press the manual pump (Soprano) to force the water through the coffee. Since no electrical circuit is closed, it is permitted to use.
Why it is popular in Israel and abroad
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Quality over Instant Coffee: Most observant families used to settle for instant coffee (Nes) on Shabbat. This allows them to enjoy a gourmet "Barista" experience.
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Halakhic Certification: These devices are certified by the Institute for Science and Halacha (Jerusalem), ensuring that they do not violate the melachot of Borer, Bishul (cooking) or Uvdin d'Chol (weekday activities).
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Aesthetic Appeal: The wood and metal finish of the Baryton model s designed to look like a luxury appliance, making it a popular wedding or housewarming gift.
