Preheat oven to 325° F.

Combine sugar and water in a medium pan and heat over medium heat.  Bring water and sugar to a boil and swirl around pan; do not stir.  Remove from heat as soon as caramel mixture turns amber in color.

Pour caramel into a 10-inch mold.  Carefully swirl mold to evenly coat bottom.  Set aside.

Place milks, eggs and coffee granules in a blender container.  Blend until all ingredients have mixed thoroughly.

Place mold in a large roasting pan.  Pour mixture into mold.  Add boiling water to roasting pan, filling approximately halfway.

Carefully place roasting pan with mold in the oven and bake for 60-65 minutes.  Remove from heat and let cool in roasting pan with water.

Remove mold from roasting pan, cover with aluminum foil and refrigerate 4 hours to overnight.

Run a small knife around flan edges.  Gently shake mold to loosen flan.  Place a large plate over mold and quickly turn upside down for flan to drop onto the plate.

Decorate with coffee beans, slice and serve.