Do I need to grind Ceylon Cinnamon sticks for coffee/tea, or can I add them whole? I got some Ceylon Cinnamon  sticks, but I haven't purchased the coffee grinder yet. I was wondering if I could add the sticks whole when I brew coffee or tea.
If so, how much per cup?
Do I need to boil the stick for prolonged period of time, or can I just put it with the coffee grindings and pour boiling water over it?
Also, would it be wasteful compared to grinding the stick into powder before brewing first? I.e., will a stick release its compounds fully, or will a lot of them remain inside the stick?
Most people just use ready-ground cinnamon.
It's much cheaper &amp; just stirs in with no chewy, twiggy bits.
Of course, it looks a whole lot better with en entire stick of cinnamon bark sticking out of a tall, elegant glass/mug, but the amount of flavour you're going to get from it is going to be minimal in comparison.
If you're cooking with cinnamon, it will simmer for several hours, after which you pick out the bits &amp; throw them away. You could see how much flavour you get from one steeped in hot water for 15 minutes or so &amp; it might be enough, but I'd save the sticks for a long-cook, or for when you need the look, rather than when you just need a hint of cinnamon in a tea or coffee.
I have never actually tried it myself [I keep both in the cupboard, ground &amp; sticks], but I doubt you'll get a smooth-enough powder from any home-grinder if you try to DIY.