In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved.
Microwave on high for about 4 to 5 minutes or until color changes to honey-gold. Immediately pour into llaneras or ramekins and swirl to coat the bottom.
In a bowl, gently whisk eggs until there are no streaks of white.
Add condensed milk and stir until combined.
Add evaporated milk and stir until well-combined.
Using a fine-mesh sieve or cheesecloth, strain the custard mixture.
In a small bowl, combine coffee granules and warm water. Stir until coffee is completely dissolved and let cool completely.
Add dissolved coffee, vanilla extract, and salt to the strained custard and stir until blended.
Pour into prepared ramekins. Cover ramekins with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).
Bake in a 375 F oven for about 40 to 50 minutes or until a toothpick inserted in the middle of the custard comes out clean.
Remove from oven, allow to cool, and refrigerate to set.
To serve, turn flan over on a serving plate, ending with caramel on top.