What can be wrong with a plain black coffee? Apparently it isn’t that simple. R’ Sholem Fishbane, Director of Kashrus for the Chicago Rabbinical Council and Executive Director of AKO gives us guidance in this second installment of the Starbucks series.
I don’t understand how an espresso is free of doubt. Isn’t a portafilter used? Don’t we need to know how the portafilter is cleaned?
With regard CIP brew basket. Don’t we need to know that the brew basket is new and was never Hobarted?
Am I missing something?
Does Starbucks only have one brewing basket, or to they alternate between a few? If they have more than one shouldn't the rule of stam keilim apply?
Being that I live in Eretz Yisroel and am not familiar with the American restaurant scene
you keep mentioning that Starbucks is a treife restaurant, so why is this different than McDonalds or any other treife resturant where no one would ever think of going in to just get a black coffee?