If people put sugar in espresso, what’s the problem with brewing directly onto the sugar?

Salt?

Assuming that’s an Italian style dark roast that would need sugar anyway, I’ll allow it. It’s certainly nice to look at. If that’s a nice light roast single origin then you’re a monster and should go straight to jail.

We used to pack brown sugar right on top of the espresso before pulling a double shot and running it into about an oz of half and half. Delicious and easy to drink immediately.

Afaik this is how to make a Cuban espresso. I was taught to mix the sugar with the first few drops inside the moka pot, but I’m sure it would do the same thing mixed in a glass