1. Brew two or three espressos (about 120 ml).
2. Immediately dissolve the sugar in the hot coffee.
3. Fill a cocktail shaker (or a tightly sealing jar) three-quarters full with ice cubes.
4. Pour in the sweetened coffee and close the lid tightly.
5. Shake vigorously for 20-30 seconds until the coffee is completely chilled and a thick, creamy foam forms on top.
6. Strain into chilled stemmed glasses, leaving the ice behind, and serve immediately.
Tip: A favourite of Italian bars in summer; it's even silkier with sugar syrup instead of sugar, and if you like it milkier, add a little cold milk to the glass.
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