If using espresso: pull a double shot (about 2-3 oz) and let it cool slightly (30–60 seconds) so it is hot but not scalding. If using strong cold-brew concentrate, measure 3 oz. If using instant espresso, dissolve 1 tsp in 1 oz hot water and cool briefly.

Sweeteners & balance

Combine the brewed espresso (3 oz) with 0.75 oz rich simple syrup, 0.5 oz non-alcoholic coffee liqueur alternative, and 0.25 tsp vanilla extract in a mixing glass or directly in the cocktail shaker. Stir briefly to integrate.

Body & texture

If using aquafaba or egg white for foam, add 0.75 oz into the shaker. If using cream for a silkier mouthfeel, add 0.5 oz cold heavy cream or oat cream. For a thicker, more stable foam with aquafaba/egg white, perform a dry shake as described next.

Shake & chill

Dry shake

Close the shaker and shake vigorously without ice for 10–15 seconds (this emulsifies the aquafaba/egg white or cream and creates foam).

Wet shake

Add 6 ice cubes to the shaker. Shake vigorously for 12–18 seconds until the shaker is well chilled and you feel it become cold to the touch. The shaking both chills the drink and aerates the foam.

Serve & garnish

Double-strain the mixture into a chilled coupe or martini glass through a fine mesh strainer to remove ice shards and achieve a smooth texture. Let the foam settle on top for a few seconds.

Garnish with 3 coffee beans placed on the foam. Optionally dust a light pinch (about 1/4 tsp) of cocoa powder or finely grated dark chocolate over the foam for extra aroma.

Serve immediately. Stirring is not required; the layers should stay integrated with a glossy foam on top.