In a saucepan, combine water, espresso shots, sugar, and agar powder.

Place the saucepan over medium-low heat and whisk the mixture until the sugar and agar powder are fully dissolved.

Allow the mixture to simmer gently for a few minutes, ensuring everything is well combined.

Remove the saucepan from heat and carefully pour the mixture into a heat-resistant container or Tupperware.

Let the coffee jelly mixture cool to room temperature before transferring it to the refrigerator.

Allow the jelly to chill and set completely in the refrigerator for a few hours or until firm.

Once set, cut the coffee jelly into cubes and serve with your coffee sago or any other desired dish.