The idea is basically the same as the tea ceremony operationally.
Everything should be done in a relaxed yet mindful manner.
The goal is to experience the full "qi" or essence of the coffee as fully and as naturally as possible.
As far as what to use?
A premium coffee for a start. An 100% estate grown Kona coffee would be perfect with its smooth flavor and low acidity. Don't get "Kona Blend". If possible whole bean coffee preferred and ground just beforehand for optimal flavor. If one had the time and inclination roasting green coffee beans to grind for brewing would be a perfect touch not only for coffee flavor, but to experience the appealing aroma or "incense" of fresh roasting coffee as a sensory enhancement.
For brewing, I would use a French press. Coffee made in the French press is the most optimal and most natural in flavor IMO. some people do not like them, but there is a distinctive method to it. If you don't follow some sort of method, yes you will end up with grounds and sludge. The French press uses a medium to coarse grind. The grind must be large enough so that the mesh filter works and does not get clogged. Because of the larger grind, the brewing time is a bit longer than with other methods. A grind set between drip and percolator is a good place to start.
Water temperature is vital. Doing it correctly, you can make ideal cup of coffee. You want the temperature between 195 and 200 degrees F. One way to do this is to boil the water and use an “instant read” thermometer from any kitchen store. Once you remove the water from the heat, see how long it takes to reach 200 degrees. It will probably be just 10 or 15 seconds.Do not allow the water to boil more than a couple of seconds. Once you know the timing, you are all set for the future.
Spring or artesian water of course, not tap water.
To boil the water a kettle of course. I have a cast iron Japanese tetsubin that is perfect for the purpose. If you don't have one a kettle or cooking pot and ladle will do the trick.
For serving, given the nature of coffee something "wabi sabi" and rustic is suggested. However, any mug would be sufficient. Really, something imperfect, well worn and comfortable is what wabi sabi is all about.
As far as additives to the coffee, fresh cream and raw honey in keeping with the emphasis on natural, unprocessed ingredients. Herbs or spices, such as cloves, nutmeg, cinnamon etc. would be an interesting addition. Chocolate would be acceptable as an addition as long as it was natural as possible, meaning cacao powder, not processed chocolate.
Kaiseki: This would be some simple snack foods, traditionally sweets are served however, in my opinion the ideal dish to serve with this would be sushi rolls. In keeping with the idea of chanoyu however any dish served should be seasonally appropriate ideally.
The best way from here is to participate in a chanoyu if possible, and I have done this a few times, to watching a video on it to get a feel for it.
https://www.youtube.com/watch?v=PAeeagh1zYI'
Traditions of Japan - Japanese Tea Ceremony
Demonstration of Japanese tea ceremony in a friendly atmosphere with relaxed rules.
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