Pull 4 to 6 shots of fresh espresso (about 1 ounce each) directly into a heat-safe measuring cup or small bowl and let cool to room temperature, about 5 minutes.

Pour the vodka, coffee liqueur, and simple syrup into a large mixing pitcher using a jigger for precise measurement.

Add the cooled espresso to the pitcher and stir gently with a bar spoon to combine all ingredients evenly.

Add 2 cups of ice to the pitcher and stir continuously for about 60 seconds to rapidly chill the mixture and build a crema foundation.

Strain the mixture through a fine mesh strainer into a clean serving pitcher, leaving the ice behind to prevent dilution.

Fill coupe or martini glasses with fresh ice to chill, then remove the ice just before pouring if preferred.

Pour the chilled mixture into a cocktail shaker filled with fresh ice and shake vigorously for 10 to 15 seconds to aerate and create a velvety foam layer.

Strain the shaken mixture directly into the prepared glasses, pouring slowly to allow the foam to settle on top.

Garnish each drink with 3 coffee beans on the foam and serve immediately while the drink remains cold and the foam is at its peak.