Heat the oven to 350°. In a food processor, combine 6 tablespoons butter with the cashews, Brown Sugar, nutmeg, and salt and chop it finely.

In a small saucepan, combine the granulated sugar, add water add the cardamom powder and the pod skin. Bring to a boil and cook, stirring, until the sugar dissolves, about 2 minutes. Continue to boil for a min. Remove the syrup from the heat, add coffee decoction and let cool; discard the cardamom skins.

Grease an 8-inch square metal baking pan with some of the remaining melted butter.

On a board, lay 1 sheet of phyllo dough so the short sides are parallel to you. Brush the sheet with some butter and place the second sheet over the first. Brush the phyllo with butter and cover with the third sheet. Brush the last phyllo sheet with butter.

Cut the phyllo stack in half lengthwise, and then cut each rectangle crosswise into 5 equal small rectangles. Put about 2 tablespoons of the nut filling in a line along the long edge of 1 of the phyllo rectangles. Roll the phyllo around the filling into a roll and place the roll in the prepared baking pan. Repeat with the remaining filling and phyllo rectangles to make 9 more rolls. Make sure the rolls fit snugly in the pan so they don't open while baking and the filling does not ooze out

Brush the remaining melted butter over the top of the rolls and bake until light brown and crisp, about 35 minutes.

Remove the baking pan from the oven, pour the cooled coffee syrup over the baklava logs, and let cool to room temperature.

Turn each log over and let stand for 15 minutes to allow the syrup distribute itself through the rolls