Learn

Start with one good question.

Jezwa is new and has no coffee to sell yet. What it does have is the method, and an obligation to describe it accurately. These guides say what their sources support, name their sources, and are specific about where they stop.

• Method

  How is coffee made in a cezve?

  Fine coffee, cold water and sugar meet in the pot before the heat. Then slow heat, foam, and small cups.

• Terminology

  Are cezve, briki and rakwe the same thing?

  The same kind of pot, three names, and three sets of customs that are not interchangeable.

How we write these

• A cultural claim needs a source we can link to, and the source is on the page. A retailer selling the pot is not a source.
• Where we have not sourced something, the page says so in the place where the answer would have been. We would rather have a visible gap than an invisible guess.
• Neither guide has been read by a contributor from the traditions it names. Both say so. We are looking for those readers, and they will be credited.
• No brewing numbers until we have run the test ourselves and can publish the equipment and the date.
• Corrections go to hello@jezwa.com and are genuinely wanted.