For the champagne with coffee espuma, prepare 10 Nespresso coffees of Volluto Grand Cru as espresso (10 x 40 ml).
Pour the coffee into a pitcher and add the gelatin leaves.
Stir until the gelatin leaves are completely dissolved in the coffee.
Pour the syrup and sugar cane syrup into the pitcher, mix well.
Pour the preparation into the stand mixer, and after mixing, refrigerate for about 4 hours – this will later become the espuma.
Half fill a lungo cup with the champagne and pour the espuma on top – Serve the champagne with coffee espuma immediately.
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