In a small saucepan, combine 1 cup water and 1 cup sugar. Heat over medium heat until the sugar dissolves completely., Add 1/4 cup dried sakura flowers to the syrup and allow to simmer for about 10 minutes, stirring occasionally., Strain out the flowers using a fine mesh sieve and store the syrup in a clean glass jar to cool before using., Measure about 2 tablespoons of ground coffee per cup and brew your coffee or espresso based on your preferred strength., In a separate container, pour around 1 cup of milk and froth it until light and airy using a milk frother or by shaking in a jar with a lid., In a cup, combine one shot of espresso or a cup of brewed coffee with 2-3 tablespoons of cooled sakura syrup, adjusting to your sweetness preference., Gently pour the frothed milk on top of the coffee and syrup mixture to create a layered effect.