Using a sharp knife, carefully remove the zest from the lemon in a long spiral. In a chafing dish or brulot bowl, over direct heat, place the zest, the cinnamon, the cloves, and the sugar cubes. In a heated metal ladle ignite the brandy, and pour it over the ingredients in the bowl. Keep ladling flaming brandy over the ingredients until the sugar is dissolved. While the brandy is flaming, gradually add the coffee, and continue ladling until the flame fades. Serve immediately.