In a mortar and pestle, coarsely grind coffee beans until broken in half or into small pieces; do not grind into a fine powder (see Chef’s Tips).
In a medium heavy-bottomed saucepan, combine the water, the Redpath® Demerara Style Sugar, strips of lemon zest, and salt. Place onto medium-high heat and bring to a boil. Stir to dissolve sugar. Reduce heat to medium-low. Add in the ground coffee beans and simmer; 1 minute.
Remove from heat and allow to infuse and cool to room temperature. Place into the fridge to chill, stir every so often; 30 minutes.
Strain simple syrup using a fine-mesh sieve into an airtight container. Discard beans and lemon zest. Store simple syrup in the fridge until needed.
Place 2 martini glasses into the fridge to chill.
Pull 2 shots of espresso using an espresso machine into a small liquid measuring cup or heat-proof container (see Chef’s Tips). Place into the fridge or freezer to chill completely; do not freeze.