Pour the coffee into a heatproof glass or mug. Stir in the liqueur, rum and sugar and mix until the sugar has dissolved.

Put a handful of ice in a cocktail shaker and add the cream. Shake a few times, just until the outside of the shaker feels a little frosty, then slowly strain the cream on top of the liqueur coffee – use a bar spoon or pour over the back of a teaspoon to help you slow down the pour and ensure the cream floats.

Garnish with a coffee bean and serve.