Brew the espresso.
Add sugar, espresso, and instant coffee to the bowl. Use a fork to stir all ingredients together until combined.
Add water and stir until combined.
Pour the mixture on top of a baking sheet. Press the sugar mixture with a spatula to create a firmly-packed rectangle.
Dry the batch in the sun until it is set and partially hardens. This should take half a day. Ensure it’s shielded from the elements.
Cut the batch into smaller cubes and spread them apart on the baking sheet. Allow the cubes to dry fully. Store in the kitchen in a mason jar away from sunlight.
