Prolog Coffee opened in Copenhagen in 2016 with two aims: “an amazing coffee experience” for its guests and wholesale customers, and “a fun place” for its staff to work. Jonas Gehl is its CEO and co-founder. Its mission is “to add to the quality of life by giving people better coffee experiences”, and the coffee it wants to serve is “delicious and sense-evoking”.

Prolog roasts each coffee to a single omni profile for both espresso and filter. Gehl’s view is that separate espresso roasts grew out of older machines and grinders that could not fully extract lighter coffees, and that today’s equipment no longer needs them. In green coffee, Prolog looks for lots with vitality and complexity, and it lists the FOB price it paid for each green coffee in a yearly transparency table. It became a certified B Corporation in 2022, recertified in 2025 with a higher score and releases a sustainability report every year. For five years its main milk supplier has been Søtofte Gårdmejeri, a small dairy farm with about 50 cows.

There are four Prolog coffee bars: in the Meatpacking District in Vesterbro, in Østerbro, on Marguerite Vibys Plads in Frederiksberg and on Papirøen in Christianshavn. Igor Dedic, bar manager at the Meatpacking bar, puts the team’s brewing aims as sweetness, balance and complexity, with room to move away from brewing standards that have hardened into tradition. Prolog also teaches coffee courses for home brewers, hosts events large and small and supplies wholesale customers, whom it approaches the way it treats guests at the bar.

Calum Taylor, of Prolog’s wholesale and webshop team, won the Danish AeroPress Championship in October 2022 and went on to compete at the World AeroPress Championship in Vancouver that November.

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Coffee on the shelf

Photograph: Prolog Coffee