Place 20g instant coffeein a container, pour in 70ml of hot water, and stir until fully dissolved.

Let it cool, and set aside. Use 12g of the coffee liquid for the recipe.

Soften the butter until you can press it lightly with a finger and leave an indentation. Place it in a large bowl.

Add powdered sugar and mix with a whisk (or spatula) until fully combined. The mixture should become lighter in color and smooth.

Add the egg yolk and continue mixing until it's fully absorbed, creating a smoother texture.

Pour the 12g of cooled coffee liquid into the butter mixture and mix thoroughly. Ensure the coffee liquid is evenly incorporated.

In another bowl, combine cake flour and cocoa powder, then sift the mixture into the butter mixture.

Using a spatula, gently fold the flour mixture into the butter mixture. Avoid overmixing to prevent the dough from becoming tough.

Once the dough is mostly combined, knead it gently by hand until the dough becomes smooth.

Note: If the dough feels dry, add a few drops of milk or coffee liquid. If it's sticky, sprinkle a small amount of cake flour.

Divide the dough into small portions, about 10-15g each, depending on your desired size.

Roll each portion into an oval ball resembling a coffee bean.

Tip: If the dough is too soft to handle, chill it in the refrigerator for a few minutes.

Place the shaped balls onto a baking tray lined with parchment paper.

Use a small knife to gently press a line into the center of each ball to mimic the appearance of a coffee bean. Be careful not to press too hard.

Preheat the oven to 170°C (340°F).

Place the baking tray in the middle rack of the oven. Bake the cookies at 170°C for 20 minutes.

Keep an eye on the cookies while baking. When the surface turns golden brown and the aroma of coffee and cocoa fills the air, they're ready.

Tip: If the cookies brown too quickly, cover them with aluminum foil during the last few minutes to prevent overbrowning.

Remove the cookies from the oven and allow them to cool before serving.