Slice the ripe Hachiya persimmon in half and scoop the flesh into a small saucepan. Discard the skin and any seeds.

Add the water, brown sugar, cinnamon, cardamom, grated ginger, vanilla extract, and salt to the pan.

Warm the pan over medium-low heat. Stir and cook for about 30 seconds until the spices are fragrant, then reduce to low.

Simmer gently for 6 to 8 minutes, stirring occasionally, until the mixture is soft and thick enough to coat the back of a spoon.

Remove from heat and transfer to a blender or use an immersion blender to puree until completely smooth. Press through a fine-mesh sieve into a small bowl, pressing firmly with a spoon to extract all the pulp. Discard the stringy solids left in the sieve.

Taste the base and add another 1/2 tsp of brown sugar if the persimmon was on the tart side.

Pull two double shots of espresso, about 60 ml each. If using a moka pot or strong drip coffee, brew 80 ml per serving and let it sit for 1 minute to settle.

Steam the milk to around 60 C / 140 F - it should feel hot but not scalding on the back of your hand through the pitcher. Froth to a smooth, pourable microfoam. If you don't have a steam wand, heat the milk in a saucepan over medium heat and use a handheld frother for 20 to 30 seconds.

Pre-warm two 10 oz mugs by filling them with hot water for 1 minute, then pour it out.

Spoon 2 heaping tablespoons of the persimmon spice base into each mug. Pour the hot espresso over it and stir well to combine - the base should dissolve into the espresso without any lumps.

Pour the steamed milk slowly over the espresso mixture, holding back the foam with a spoon, then spoon the foam on top.

Dust with a pinch of ground cinnamon and serve immediately.