Which would be the best way to extract coffee, whole bean or ground? I am new to this so any help would be appreciated.
Try it both ways and find out for yourself. We're all making this up as we go along.
I haven't tried whole roasted beans, but I'm inclined to think that green beans (unroasted) would be a bust. I did an extraction using Sidamo Guji home-roasted fresh beans using an espresso grind, and the results were a bit disappointing, although months of steeping the extract have brought it around somewhat. I had better success using freeze-dried instant coffee, specifically Medaglia d'Oro Espresso and Bustelo Supreme Coffee, both imported from Italy.
Still, nothing in my limited experience provides a definitive answer to your question, and I seriously doubt that anyone on this thread can claim authoritative status. You'll have to find out by doing.