6 cups water
20 cardemom pods
9 tbsp coffee beans, medium roast
1/2 tsp cardemom seeds
Roast the cardemom pods until they slightly change color to light brown.
In a coffee grinder, pulse coffee beans and rosted cardemom pods 10 times, so you have very coarsly grinded coffee.
Into a big enough pot, pour water and add the freshly ground coffee with cardamom. Bring to boil over high feat and let boil for 5 minutes. Remove from heat, cover, and let rest for 30 minutes.
After 30 minutes drain the coffee into another, smaller pot, and bring to boil again.
Into a thermos, put 1 tsp cardemom seeds, pour over the coffee, and close tightly to keep it hot.
When its time to serve, pour about 1/4 of an inch of "qahwa sada" into the coffee cup and serve.