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Grind cardamom seeds and coffee together and store in an airtight container.
Brew the coffee using your regular method, or make traditional cooked coffee: Grind beans and cardamom very finely; bring 1 1/2 cups water to boil in a small pan (traditionally a long-handled cup-like pot called a finjan is used) and stir in 1/4 cup coffee-cardamom mixture and sugar to taste.
Cook over medium-low heat until liquid simmers around the edges and coffee grinds begin to sink, 2 to 3 minutes.
Remove from heat and let set 1 minute.
Pour coffee carefully into small cups, leaving most of the grounds behind in the pan.