Black coffee in Israel from local traditions to the third wave
How did “cafe shachor” (“black coffee”), an everyday and ceremonial drink deeply rooted into Arab culture become one of the most distinct symbols of Israeliness? When did cardamom, hawaij, and even geranium join the pot? And what’s driving the rise of “cafe shachor” in the third wave coffee scene?
We asked Noa Berger, who studies the coffee market and coffee expert Lior Essel (who auditioned for “Master Chef” with black coffee) to dig deep into “cafe shachor.” They returned with a tight menu of several roasts that express the regional traditions of this drink.
Join us Thursday, November 10 for a special tasting at 16:30 or 18:30. Enjoy the coffee with sweet and savory treats from Hussein Shakra, a pharmacist by day and baker behind cake_lab at night, plus a glass of Philokalia arak to close things out. Make sure to reserve, since spots will sell out.
At 18:00, Berger will give a talk about the history and anthropology of “cafe shachor” in the region starting from the 16th century, through Nakhly and Elite, coffee starter, and “Master Chef.” Admission to the lecture is free, seating is subject to availability.
Menu
Coffee
Nakhly vs. Elite
Talek Cafe vs. Cafe Haifa
Geranium vs. Hawaij
Specialty black coffee with and without a fermented starter
Treats by Hossein Shakra:
Dates stuffed with halva and dipped in chocolate
Ka’ak al eid
Karamel and pistachio cookie
Cheese stick
Rinat Tzadok’s marzipan
Philokalia Arak
About the expert guests
Noa Berger
Noa Berger is a doctoral student in the sociology of coffee at the School of Advanced Studies in Social Sciences in Paris, France. Her research follows the quality revolution in the coffee market in Brazil and France. Her writing has appeared in Haaretz, HaShulchan, Le Monde, Gastronomica and she’s spoken at the coffee festivals in Paris and Tel Aviv. “Coffee: East and West,” which she edited along with Yahal Shafer, was recently published by the Museum of Islamic Art in Jerusalem.
Lior Essel
Lior Essel has been working in the coffee industry for over 10 years. Formerly a barista at Roasters and House of Coffee, he currently runs coffee events in Tel Aviv, conducts workshops and trainings for individuals and companies and supplies them with roasted coffee and equipment. During the summer of 2020 he worked on a coffee farm in Colombia.
