The devil's in the details, apparently, and not in my coffee.

This morning I smashed open a bunch of cardamom pods and then pried them open so I could grind the seeds with my mortar and pestle. The problem with having a marble mortar and pestle is that I need to add a bit of salt for friction. If I don't, the seeds stay whole and it's harder to break them down. I don't know if that's just my lack of physical prowess or if it's the fault of the material. Anyway, I didn't think twice about adding the salt to the cardamom because I've been mainly using it when roasting eggplant. But then -- THEN!!! -- as I was transfering the ground cardamom into a jar (oh my gosh, it smelled SO GOOD), I said, "Shit, I can't believe I did that again!" See, I've been wanting to add cardamom to my coffee for the longest time. I figure if I can't afford the trip to Morocco, I'll bring Morocco to me. Foiled again! So my solution will be to brew the coffee with whole pods, rather than sprinkling some of the ground seeds into the cup post-brew. To be continued.