Coffee is a beverage enjoyed worldwide and an active area of current research. The brewing of coffee also presents an opportunity to demonstrate the model, simulate and optimise paradigm in action. This is done in the context of brewing cafetière coffee. Using a published model and experimental data we show that an existing model can be parameterised to simulate the results of that experiment. From here an optimisation step can be applied in which the experimental recipe can be changed to improve the quality of the coffee produced in the experiment. This activity is implemented in the NUMBAS platform.