Policy
Sourcing and methodology
Two kinds of sourcing meet on this site: where the writing comes from, and where the coffee will. Both are unfinished, and this page is the honest state of each. The editorial policy sets out the rules; this is what they currently produce.
How a claim gets onto a page
Every cultural or factual statement published here is written into an internal register before it appears, with the exact sentence, the source, the URL and the date the source was read. A claim sits in one of three states: cleared, meaning a named source supports the sentence as written; quarantined, meaning somebody researched it and the sources found were below standard; or not researched, meaning nobody has looked. Only cleared claims may be published.
The register also records what a source does not support, which turns out to be the part that does the work. UNESCO’s description of Turkish coffee supports that the coffee is ground to a fine powder, and that cold water and sugar go into the pot before the heat. It gives no dose, no ratio, no temperature and no time, and it does not use the word cezve at all. So we do not cite it for any of those.
What is currently quarantined
Several things a coffee site would normally state without a second thought. The etymology of the word this brand is named after is one: the versions circulating online contradict each other and trace back to retailers rather than to any dictionary of record. Six further terms are listed as unsourced in the glossary rather than defined confidently, and pronunciations are absent site-wide because respelling another language’s word in English letters is a claim in itself.
Photography
The images on this site are placeholders and will be replaced with photographs of real objects. We do not caption an image with a cultural label it cannot carry — a pot is not evidence of a tradition, and naming one by the apparent origin of the people around it is not documentation. Where a photograph shows a specific pot, the caption will say what that pot is and where it came from, or it will say nothing.
Where the coffee will come from
One US roaster is being evaluated. Nothing is signed, no terms are settled and nothing has been ordered, so the roaster is not named here: naming a supplier implies a relationship that does not exist, and the announcement would not be ours to make.
The open question is grind. This method needs a grind finer than espresso, and it is not yet established that one can be supplied on the terms a pre-launch brand can commit to. That single answer decides whether the coffee range launches in its current form at all.
Not decided yet Which roaster supplies the coffee, in what grind, at what weight and price.
No supplier is contracted. Until one is, no grind, origin, roast, weight, price or availability appears anywhere on this site.
Where the pot will come from
Harder. The obvious wholesale routes either require minimums a pre-launch brand cannot commit to, or sell only through appointed distributors. Whichever route wins, one requirement is not negotiable: any copper pot must be lined, because unlined copper reacts with acidic food and is restricted for that use under the US food code. We wrote the guide to that question before we had anything to sell, and the standard in it is the one any supplier will be held to.
What gets published when this changes
The supplier, once contracted. The lining, the capacity and the hob compatibility of any pot, before it is listed. The grind, weight and price of any coffee, from the supplier’s own documentation. And the date each of those was confirmed, so you can see how old the fact is. Until then these pages stay as they are, which is incomplete on purpose.