Fry bacon in 10-inch skillet over medium heat until almost crisp. Remove bacon with slotted spoon and drain on paper towels. Cut into 1-inch pieces; set aside.

Remove all but 2 tablespoons bacon drippings from skillet. Heat drippings over medium heat and add onion. Saute until tender; do not brown. Stir in brown sugar, vinegar, water, mustard and coffee powders, beans and bacon. Cook over medium heat until mixture comes to a boil.

Remove from heat and pour into a 2 quart glass casserole. Bake in 350 degree oven 1 hour, or until hot and bubbly.