In a saucepan over medium heat, add in the granulated sugar. I swirl the sugar in the pan occasionally. I don't stir the sugar with any utensils.
Once the sugar starts to brown and melt, swirl the sugar more often and keep utensils out of it.
In a small saucepan, add heavy cream and instant coffee. Heat on low until the heavy cream forms bubbles around the edges. Stir occasionally to incorporated the coffee granules.
Continue to move the sugar around by swirling it and picking it up off the burner to do so. Let the sugar get a dark amber color. Be very careful not to burn yourself or let the sugar get too dark. Burnt caramel isn't tasty. It took mine about 24 minutes to melt and caramelize to my liking.
Once all the sugar is melted and an amber color, add in the vanilla bean extract and cubed butter. Whisk until the butter is thoroughly incorporated into the sugar. It will take some heavy whisking to get it to come together.
Turn off the heat and add in the coffee heavy cream mixture. Continue to whisk until the caramel comes together. Be sure to get the edges of the pan because caramel likes to stick there.
Pour into a heat-proof dish and let cool. Serve on ice cream, brownies, spoon.