In a small bowl combine the water, sugar, cocoa powder, coffee crystals, and almond extract. Stir until sugar and cocoa are dissolved. Pour the mixture into an 8x4x2-inch or a 9x5x3-inch loaf pan. Cover and freeze, about 6 hours or until solid.
With a large spoon or fork, break the frozen mixture into coarse ice crystals. Return to freezer for 1 to 2 hours more. Stir again, working quickly to break granita into finer ice crystals. This step may be repeated at 30-minute intervals until desired consistency is reached or freeze overnight.
Spoon into individual dessert glasses. Serve immediately. Makes about 2 cups or 4 servings.