With these ingredients, I have prepared two diffetent granitas, one with plain moka coffee and the other one "cappuccino" flavored.
In a big moka, if you have one, brew some coffee and measure the necessary amount: I used 400 ml coffee + 400 ml water + 200 g glucose for the iced coffee, and 200 ml coffee + 200 ml milk + 200 g approx glucose for the iced cappuccino. The amount of glucose is pretty much a matter of taste, so please taste the coffee to check if it's sweet enough before moving it into the freezer!
In a metal bowl mix all the liquid ingredients and add the vanilla pod, cut lenghtwise, then let the cofee rest for a while, until it goes back to room temperature.
Move the bowl in your freezer and let the cofee rest there for 3 to 4 hours, taking care of breaking all the ice crystals with a fork by mixing the coffee every hour or so.
When your granita has the right texture, transfer it in glasses and serve it straight away, before it melts!