The Story
Prolog was founded in March 2016 by Sebastian Quistorff and Jonas Gehl in Copenhagen’s Meatpacking District — the Vesterbro neighbourhood that had become the city’s most reliable address for good food and drink. What started as a temporary installation in the Kødbyen area caught on fast enough that it became permanent, then became one of the most talked-about specialty coffee destinations in the Danish capital.
The roasting operation is based on Refshaleøen, the former industrial island that has transformed into Copenhagen’s creative hub, with the café remaining in the Meatpacking District. This separation of roastery and retail is common among serious European operations: it keeps production focused and the café experience clean.
In 2022, Prolog became a B Corporation — a certification that requires independently verified performance standards across social and environmental impact. They now publish a regular sustainability and transparency report, making their supply chain and business practices publicly accountable.
Sourcing & Relationships
Prolog sources only from the top tier of available green coffee, applying rigorous evaluation before any purchase. The catalogue rotates with the seasons, reflecting what’s at peak quality from their network of farms and importers across East Africa and Latin America. There is no compromise in the direction of accessible volume — the sourcing bar stays high, and the lineup reflects that.
The B Corp certification and transparency reporting extend the accountability of the sourcing model to a broader range of business practices.
Roasting Philosophy
Prolog roasts light — firmly in the Scandinavian tradition that has defined Nordic specialty coffee since the early 2000s. The goal is to let the natural character of a well-grown coffee express itself: berry, citrus, stone fruit, nut. Heavier development would obscure the qualities that make the sourcing program worthwhile. Both filter and espresso profiles lean toward brightness and sweetness rather than body and bitterness.
What to Try
The seasonal single-origin filter offerings are the primary reason to seek out Prolog — pick whatever is current, as the quality is consistently high regardless of origin. The espresso applies the same sourcing rigor with profiles adjusted for extraction, producing a brighter, more fruit-forward shot than most Danish cafes serve. The café in Vesterbro is worth visiting in person; the experience matches the coffee.