Blend the ground coffee with the tempered chocolate and pour the preparation into the cones; after a few moments, turn them over to remove the excess chocolate. 

Refine the sugar with the peel and add the juice, mix into the meringue and add a part of the mixture to the softened gelatine. Cover and add to the semi-whipped cream.

Fill the cones with the prepared foams and garnish them with coffee beans.