Now for the cup.
I used Panama Elida.... I have to say what a waste. Too sweet and a hair bitter. I think maybe an Africa coffee might be better suited for this brew method.
Next round will be without sugar too.
I stopped at Chad's favorite spice store after work and picked up some whole seed cardamom
http://www.thespicehouse.com. The clerk said to use 5-10 whole seeds for about 14 oz of coffee, cracking them, and dropping pod and seeds into the pot with the coffee. No grinding, no mortar and pestle, no grating. Pour off coffee, leaving pods and coffee behind in pot.
Editorial insert - sugar would gag me.
B|Java
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