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1
Toast coffee beans with brown sugar in a 2-quart heavy saucepan over moderately low heat, stirring constantly to evenly toast beans, until sugar is melted and beans are color of almond skins, 12 to 15 minutes.
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2
Add coconut milk and simmer (mixture will bubble up and steam, and sugar will harden), stirring occasionally, until sugar is dissolved, about 5 minutes.
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3
Pour through a sieve into a metal bowl and stir in cream.
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4
Set metal bowl in a larger bowl of ice and cold water to chill, stirring occasionally.
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5
Transfer sauce to siphon and screw on top tightly.
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6
Unscrew charge holder from head and put in a charger.
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7
Reattach charge holder and screw on tightly.
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8
Gas will be released into siphon (with a whooshing sound) within a few seconds.
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9
Chill filled siphon at least 1 hour to produce a stiffer foam.
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10
Remove and discard first charger.
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11
(As you unscrew charge holder, youll hear a brief hissing sound.)
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12
If fitting from holder comes out attached to charger, just remove charger and reattach fitting.
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13
Screw on second charger and chill at least 15 minutes (longer if a test of foam is not thick enough).
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14
Preheat oven to 400F.
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15
Butter and flour 8 (4-oz) ramekins, knocking out excess flour, and put on a baking sheet.
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16
Whisk together whole eggs, yolks, and sugar until combined well.
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17
Melt chocolate and butter in a double boiler or a metal bowl set over a saucepan of simmering water, stirring.
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18
Remove top of double boiler or bowl from heat and whisk egg mixture into it.
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19
Sift flour evenly over chocolate mixture and fold in until just combined.
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20
Divide among ramekins and bake in middle of oven until cakes begin to puff but centers are not set, 12 to 13 minutes.
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21
Shake siphon well, about 1 minute.
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22
Turn upside down and press lever to fill a bowl with coffee foam.
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23
Serve cakes in ramekins with coffee foam on the side.
