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In a very large mixing bowl, combine the sugar (½ cup / 90 g), instant coffee (2 tsp / 10 g), and cold water (¾ cup / 180 g).
Begin mixing with an electric hand mixer at low speed to prevent splashing.
Increase the speed and continue whipping for about 10 minutes. The mixture will become very voluminous, light, and frothy.
When the cream is fully whipped, it should hold its shape. Test by turning a spoonful upside down—if it doesn't slide off, it's ready.
Spoon the whipped coffee cream into small cups.
Garnish with a dusting of instant coffee or a few whole coffee beans. Plonk in a spoon of loosely whipped cream.
Serve immediately.