Policy
Editorial policy
Jezwa publishes nothing it cannot support. Every company says something like that, so this page sets out what it means concretely: the specific facts we refuse to invent, what we accept as a source, who writes these pages, who has not yet checked them, and what happens when we get something wrong.
The rule everything else follows from
No price, weight, grind, origin, roast level, tasting note, supplier, stock figure, shipping estimate, return window, review, rating, award or press mention appears on this site before it is verified in writing. Where a fact does not exist yet, the page says so in the place the fact would have gone. We would rather show you a visible gap than an invisible guess.
This is not caution for its own sake. An early version of this site was rejected internally for two specific failures: it advertised a wholesale capability nobody had arranged, and it published an etymology that no source supported. Both read as entirely ordinary marketing copy. That is the problem with inventing things — it does not feel like inventing at the time.
What counts as a source
For any claim about a culture, a language, a tradition or a piece of equipment, we use a dictionary of record, a museum or archive, an academically published work, an intergovernmental register such as UNESCO, a government regulator, or a named contributor from the tradition being described.
We do not use a merchant selling the object, a brand blog, a content farm, or a user-editable encyclopaedia. That is where most coffee writing on the internet comes from, which is why so much of it repeats the same unsourced sentence.
Every source we rely on is listed at the foot of the page it supports, with the date somebody actually opened and read it. On longer guides a numbered marker sits beside the claim itself, so you can check one specific sentence rather than the whole page.
Methods connect; cultures do not collapse
Cezve, briki and rakwe name a similar pot in Turkish, Greek and Arabic, and the traditions around them are related without being the same story. We do not treat those words as synonyms, we do not write “Middle Eastern coffee” as though it were a single practice, and we do not use crescents, lanterns, arches or mosaic patterns as decoration. Where we know a distinction exists but have not sourced it properly, it is named as a gap rather than smoothed over — the glossary is mostly gaps for exactly this reason.
Who writes this, and who has not checked it
Every guide carries a byline with a real name, a role, and a disclosure that the person writing it has a commercial interest in what you buy. That disclosure is a required field on the component that renders the byline, so a page cannot quietly ship without one.
No guide on this site has been read by a contributor from the traditions it describes. Each one says so, in the same place a reader would look for the opposite claim. There is no “expert reviewed” badge here, because there is no reviewer yet. When there is, they will be paid and credited by name, and the page will say what they checked.
Brewing numbers
We publish no dose, ratio, temperature, grind setting or brew time. Not because they are unknowable, but because we have not run the tests ourselves, and the numbers we could copy trace back to sources that do not say where they got them either. When we publish one, the equipment, the method and the date will be published with it.
Corrections
If something here is wrong, tell us at hello@jezwa.com and we will fix it and say that we did. Corrections are genuinely wanted; a company this new, writing about traditions it did not grow up in, should expect to be corrected. See also how we source and check and the about page.