Heat sugar and water in a saucepan over medium-high heat until sugar is dissolved. Stir in coffee or espresso.
Remove from heat and cool.
Pour into an 8″ x 8″ baking dish, cover with plastic wrap and freeze for 1-2 hours.
Using a fork, scape the mixture in the pan, pulling it away from the edges.
Return container to the freezer for another hour, and scrape mixture again as ice crystals form.
Repeat process until all liquid is frozen.
Spoon granita into ice cream dishes or glass stemware and top with whipped cream.
