Hot Drinks on Shabbat: Part Two

In the last post, I spoke about the issues involved with making tea on Shabbat, and in this post I want to talk about coffee -- specifically the French press.

The major concerns about coffee and tea on Shabbat that Mr. T and I considered were borer (separating) and bishul (cooking). The latter is forbidden on Shabbat and the former is allowed only when you're removing the good from the bad, or the desirable from the undesirable. That is, you can pick cashews out of a bowl of mixed nuts, but you can't remove all the mixed nuts to get to the cashews.

Instant coffee is the no-brainer of coffee drinking on Shabbat, because it's already cooked and in Judaism there is a law of "no cooking after cooking" (ein bishul acher bishul), which means that once something is cooked, you're never "recooking" it on Shabbat. Instant coffee is just hot water from the urn in a cup plus instant coffee (for more, see Mishneh Berurah 318:39).

When thinking about the French press, my initial thought was that by pushing the plunger down, you're  removing the bad from the good. Mr. T, in all of his genius, pointed out that you're really just moving it out of the way, like if you push around the peanuts and almonds to find more cashews to pick out of the bowl. Pushing the coffee grounds downward in a French press is completely allowed, and when you're pouring the coffee out of the French press into a cup, you're actually taking the good away from the bad. So borer isn't an issue, is bishul?

Much like instant coffee, regular old coffee grounds used in a French press are roasted, and if you apply "no cooking after cooking," then there also should be no issue, right? There's a concept that is mentioned in the Shulchan Aruch (318:5) that "there is cooking after baking" (yesh bishul achar afiyah), and some consider "roasting" to be baking and not cooking. Even if you want to hold to this more stringent opinion, just make sure you pour the hot water from your urn or hot water pot into the French press before you add the coffee, making the French press a kli sheni (second vessel), and all is right in the world since there is no cooking in a kli sheni (ein bishul bekli sheini).

So I shall enjoy my coffee on Shabbat, my quality coffee on Shabbat, in the giant Bodum French press that Mr. T has even though he doesn't drink coffee. 

Hot Drinks on Shabbat: Part One

Mr. T and I were on our way to pick up iBoy from school when we got into an in-depth conversation about the use of loose-leaf teas and French presses on Shabbat. (Don't ask me why, but this is our life -- halacha, kashrut, movies, jokes, bliss!)

I'm a big coffee drinker, and Mr. T is a big tea drinker. The main things that can come up with tea and coffee on Shabbat are borer (separating) and bishul (cooking). Let's start with tea, and I want to mention that all of these "rules" are for Shabbat only and are not necessary to observe on holidays where cooking is allowed.

There are varying opinions about tea on Shabbat, and the Star-K takes the most hard line approach to tea on Shabbat, saying,

One should not use tea/herbal bags or loose teas on Shabbos. This is because tea is part of that group of foods known as kaley habishul, or easily cooked foods. These foods are considered so sensitive to heat since they will cook in circumstances that other foods will not.

Why? Because from picking to factory processing, tea isn't cooked, but rather dried and then packaged in tea bags or sold loose-leaf style. Thus, there are problems with bishul because the water that comes out of your standard urn or hot water pot on Shabbat is hot enough to "cook" the tea leaves, which is forbidden on Shabbat. The way that we avoid this problem is by using multiple kelim or vessels to make the tea. Essentially you have your hot water pot (this is your kli rishon or first vessel), a kli sheni (second vessel), and a kli shlishi (third vessel).  

Tea-Making Choreography: The hot water goes from the hot water pot into the kli sheni after which you pour it into the kli shilishi where you put your tea bag. 

Why? The idea here comes from Rav Moshe Feinstein z"l, who ruled that by the time the water goes from your hot water pot (kli rishon) to the cup for your tea (kli shlishi), the water is no longer at a temperature that can cook tea leaves. 

That being said, you also have to worry about borer (separating) once you've steeped your tea bag and your tea has hit the perfect color/flavor. Why? On Shabbat, borer is forbidden, but only when you're removing bad from good. What does this mean? It means that if I have a bowl of mixed nuts and only want the cashews, I am absolutely forbidden from sitting and removing every nut so only cashews are left in the bowl. I can, however, sit and pick out the cashews as much as I want. So when we apply this to tea, removing the tea bag would be removing the bad -- or what we don't want -- from the good, which is the tea we wish to drink. If the tea bag in your cup is annoying you to no end, you can go ahead and remove it, but only with a spoon and you have to make sure not to squeeze the tea bag as you take it out (that also being a Shabbat prohibition). If you're feeling wary about even this, go ahead and pour your tea into another cup, because in this instance you'll be taking the good from the bad and all is well in the world (except for your sink, which will quickly fill with tons of cups). 

For the super paranoid/strict, tea essence seems to be the rule of the road. Mr. T prefers to do tea essence, not because he's super crazy religious, but because it tends to be a bit easier. It took me a long time to really get what "tea essence" was, but if you think of it more as "tea concentrate," you'll be in a good place. 

Essentially, you brew tea very strongly before Shabbat, then use the concentrate/essence on Shabbat mixed with water to dilute it to the strength of a normal cup of tea. (Some people also do this with a French press for coffee, but that will be the next installment.) The problem here is how to keep your essence hot over Shabbat if you want hot tea, which would require you to put it on a blech or hot plate throughout Shabbat without removing it because you can't put liquids on to heat up on Shabbat. Oh the problems!

My advice? Learn the choreography, drink your tea fast so the tea bag doesn't bitter your tea, and do it often enough that it becomes old hat!

Stay tuned for the next installment, which is on the use of the French press on Shabbat!

A Halachic Inquiry

Tap tap ... this thing on?

Ahem.

Hello out there in listener/reader land! If you can find me halachos on mezuzah for "pocket doors," I will owe you one delicious coffee beverage of your choice upon our next chance encounter.

Ready?

Set?

GO!

Oh, and in case you have no idea what a pocket door is, it's that door that is a door but it slides INTO the wall. So it's not exactly a sliding door, because for all intents and purposes it disappears into the wall and makes it look as if there is no door to begin with.

Okay, okay ... so you want to know why I'm asking? The local Jewish museum (which is awesome, by the way) has several pocket doors without mezuzot on them, which struck me as odd because I, myself, at home (where there is, in fact, a pocket door leading to my bedroom) have placed a mezuzah. Thus I was left wondering if there's something the Mizel Museum knows that I don't. Someone said that because the door pulls across to become a wall, it doesn't need a mezuzah because walls don't ... get ... mezuzahs. Yeah. But it has all the trappings of a typical doorway! So what gives!?

Onward!