Pull one fresh shot of espresso (about 30 ml). If you don't have an espresso machine, brew a very strong 30–45 ml of coffee. Allow the espresso to rest for 30–60 seconds so it is hot but not boiling; this helps create crema when shaken.

Chill glass

Place your martini or coupe glass in the freezer or fill it with ice water while you prepare the cocktail so it's nicely chilled.

Measure ingredients

Using a jigger, measure 2 oz vodka, 1 oz coffee liqueur, 0.5 oz simple syrup, and the freshly pulled espresso shot. Have about 1 cup of ice available for the shaker.

Combine in shaker

Add the ice to the cocktail shaker first, then pour in the vodka, coffee liqueur, simple syrup, and the hot espresso. The temperature contrast helps build foam.

Dry shake (optional for extra foam)

If you want a thicker, creamier foam, seal the shaker and shake vigorously without ice for 10 seconds to emulsify the espresso and liqueur.

Wet shake

Add the ice if you haven't already (or continue if you did the dry shake) and shake hard for 12–20 seconds until the outside of the shaker is very cold and slightly frosted. This chills the drink and creates a glossy foam (crema).

Strain

Discard the ice or water from the chilled glass. Use a cocktail strainer (and a fine strainer if you want no small ice chips) to double-strain the mixture into the chilled martini or coupe glass, aiming to preserve the foam on top.

Garnish and serve

Garnish with three coffee beans on the foam, spaced evenly. Serve immediately while the foam is fresh.

Equipment

Use the espresso machine or strong coffee maker to produce the espresso. Use the jigger to measure spirits and syrup. Chill the glass in the freezer or with ice water. Use the shaker and strainers as described above.