Prolog Coffee
To celebrate our love for coffee, we celebrate you.
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Coffee Courses
Espresso Course
Espresso Course
Gain an in depth knowledge of our approach to brewing espresso. You will learn about the Prolog philosophy behind brewing, theory and the practical aspect of brewing sense-evoking espresso. There will be an element of theory in this course but mainly it will be a practical, hands-on approach where you will learn about each variable, the coffee, grinding, tamping, extraction etc, and how they impact one another. This class will give you the fundamental techniques and theory behind brewing an espresso so you can replicate it at home and achieve sweet and well balanced espresso each time. At the start of the class you will be given an espresso brewing pamphlet that shares our baseline espresso recipe and method, a space for you to take notes and room for your recipes when you are at home brewing. There will be a break with refreshments and small bites during the course so that you can feel energized and reflect on the newly gained knowledge.
Latte Art Course
Latte Art Course
There is nothing more satisfying than pouring great latte art with the right texture and temperature. This course will give you the tools and insight into how to steam perfectly textured milk and begin your journey into nailing contrasting symmetrical patterns. We will go in depth into correct angles and flow rate so that it will make approaching latte art much more easy. Once the technique is understood then you will try it out for yourself. We will be teaching how to pour three different patterns, a heart, a tulip and a rosetta all with care and attention to detail and precision. There will be a break with refreshments and small bites during the course so that you can feel energised and reflect on the newly gained knowledge
Filter Coffee Course
Filter Coffee Course
There are many great ways of brewing filter coffee but for this course we will stick with the V60 method which is a staple in our coffee bars. We feel that the V60 method satisfies our need for clean and delicate flavours. This course will primarily consist of nailing the technique and process of brewing a pour over so that you will extract a delicious brew. We will share some tips and tricks that we hold dear to our process and believe enhance consistency. In this course there will be plenty time to practice the technique with feedback from us. We will also briefly discuss TDS which is a process of measuring your extraction, although not a tool widely used at home it can give you some insight. There will be a break with refreshments and small bites during the course so that you can feel energised and reflect on the newly gained knowledge.
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Weekly Newsletter - receive 10% off your first order
Weekly Newsletter - receive 10% off your first order
Monthly Subscription
Monthly Subscription
Every month we choose 2 coffees for our monthly subscription. Our dedicated team of roasters handpick 2 coffees that we think are shining. You will receive a minimum of 2 bags of 250g freshly roasted coffee beans for filter, espresso or a combination of both.
Sustainability Report
Sustainability Report
“What does sustainability mean to you?”, we asked Mikkel Poulsen, who, together with his partner, Marie Linea Østergaard, runs Søtofte Gårdmejeri – a small dairy farm with approximately 50 cows. It’s also the name of the dairy farm that we in Prolog have been proud to have as our main milk supplier for the last five years.
Coffee Bars
Vesterbro
Høkerboderne 16, København
Vesterbro
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Østerbro
Randersgade 45, København
Østerbro
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Papirøen
Prolog Coffee Bar Papirøen
Papirøen
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Frederiksberg
Marguerite Vibys Pl. 1, Frederiksberg
Frederiksberg
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Coffee Beans
Drip Bags
Prolog Cap
DKK 200
Roastery Mug
DKK 150
Friisholm 40% White Chocolate Bar - 25g
DKK 36
Friisholm 70% Dark Chocolate Bar - 25g
DKK 36
Standard Tray
DKK 1,250
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