Cardamom Spiced Coffee
This is how you bring life to a standard morning cup. The heat of the coffee coaxes the floral, resinous scent out of the cardamom pods, transforming a simple brew into something grounding.
Freshness determines the reach of the spice.
Use green cardamom pods rather than pre-ground powder; the powder loses its edge within days of being opened. Aim for a medium-fine grind, similar to what you would use for a standard drip machine.
- small heavy-bottomed saucepan
- mortar and pestle
- long-handled spoon
What goes in.
- 2 cupscold filtered water
- 4 tbspmedium-ground dark roast coffee
- 4green cardamom pods
Breaching the Pod
Use the mortar and pestle to lightly crack the green shells just enough to expose the black seeds inside. Do not pulverize them, or you will end up with woody grit in your drink.
The method.
Prepare the spice
Place the pods in the mortar and give them a firm tap. You want the shell to split open, exposing the inner seeds.
Combine
Add the water, ground coffee, and cracked pods to the saucepan. Stir once to ensure no dry pockets remain.
Heat
Place over medium heat. Watch for the edges to start shivering and a ring of foam to form on the surface. Before it hits a rolling boil, pull it off the heat.
Steep
Let the pot sit undisturbed for 4 minutes. The coffee grounds and pods will sink to the bottom as the temperature drops slightly.
Pour
Tilt the pot gently and pour slowly into cups. Stop pouring just before the sediment at the bottom enters the spout.
Other turns to take.
Sweetened Version
Stir in a half-teaspoon of honey or raw sugar while the coffee is still hot to highlight the floral notes of the cardamom.
Creamy Finish
Add a splash of heavy cream after pouring; the fat binds to the spice oils and rounds out the strength of the roast.
When it doesn't go to plan.
If you lack a mortar and pestle, place the pods on a cutting board and press down firmly with the flat side of a chef's knife.
The longer you let the pot sit before pouring, the clearer the liquid will be, though it will also be slightly cooler.
Do not discard the pods; they can be added to a second, smaller pour of water to extract a lighter, tea-like infusion.
The ones that keep coming up.
Can I use ground cardamom instead of whole pods?
You can, but use only a small pinch—about 1/8 teaspoon. It lacks the aromatic oils found in the fresh seeds and can easily overpower the coffee.
Is it supposed to be gritty?
The goal is for the grounds to settle at the bottom. If you pour slowly and leave the last mouthful in the pot, you should have a clean, sediment-free cup.
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