Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in a heavy large saucepan, place over medium heat.
Add in the vanilla extract and the pinch of salt. Bring to boil, constantly stirring until the sugar and espresso powder dissolve. Turn off the heat and cover, let it sit for 30 minutes. Strain the mixture through fine sieve.
Whisk egg yolks and egg in large bowl to mix. Slowly whisk in cream mixture.
Divide batter among ramekins and place them in a roasting pan. Pour enough hot water into roasting pan to come halfway up sides of the ramekins.
Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
Remove custards from pan. Chill for 4 hours or until set. Sprinkle sugar over the custards. Use a blowtorch to caramelise.