In a small bowl, sprinkle the gelatin over cold water. Let it sit for about 5 minutes until it blooms and becomes gelatinous.

In a saucepan, combine heavy cream, sugar, brewed coffee, vanilla extract, and a pinch of salt. Heat gently over medium heat, stirring occasionally, until the mixture is warm and the sugar is fully dissolved. Do not let it boil.

Once the cream mixture is warm, remove it from heat. Stir in the bloomed gelatin until it completely dissolves and the mixture is smooth.

Divide the mixture evenly among your serving cups or molds. Allow them to cool at room temperature for about 30 minutes, then transfer to the refrigerator. Let them chill for at least 4 hours, or until set.

Once set, gently run a knife around the edges of each panna cotta, then invert them onto plates if desired, or serve them directly in their cups.