In a coffee maker, use the coffee and water to brew coffee, and then set aside to cool.
In a large glass bowl, combine the coffee, ¾ cup of the chia seeds, vanilla, ⅓ cup of maple syrup and half and half and stir until well combined. Cover the bowl and chill the pudding in the refrigerator for 4 to 6 hours.
Remove the pudding from the refrigerator, stir it, divide it between 6 small custard cups and chill overnight, uncovered.
In the bowl of a stand mixer, whip together the cream and 3 tablespoons maple syrup until soft white peaks form. Pipe or spoon the whipped cream onto the pudding cups.
Garnish each of the pudding cups with a coffee bean and a sprinkling of chia seeds.