I often grind some cardamom (elaichi) with my beans. It is something I read about, and which is not uncommon in the levant.  My local coffee shop once offered a “copperccino” , which claimed to be cardamom coffee, but I was disappointed to discover that they scattered a few pinches of powder on top of the milk foam. I say go big. Throw a few pods in the grinder…say 3 in a double shot, and taste the stuff. It gives it a warmth and smoothness which is difficult to describe. Warmth and smoothness is a fair description of the feeling