Brewing vessel

A rounded clay pot with a narrow neck, traditionally used in Ethiopia and Eritrea to brew coffee over heat as part of the coffee ceremony — a genuinely different vessel from the Gulf Arabic dallah or the Turkish/Balkan cezve, despite all three being small traditional coffee pots (see CoffeeHQ's terminology register for the distinction). Two forms exist and the difference is functional rather than decorative: the pot usually described for Ethiopia has a separate side spout for pouring, while the form described for Eritrea, Tigray and Sudan more often has a single opening at the top that both fills and pours. With one opening the pour itself has to hold the grounds back, which is why the coffee is poured from a height in a single unbroken stream, sometimes through a plug of horsehair or plant fibre set in the neck.