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Espresso Course
Marguerite Vibys Pl. 8, 2000 Frederiksberg
English
Gain an in depth knowledge of our approach to brewing espresso with Igor Dedic. Igor has been behind the bar at Meatpacking since 2017 and has always approached brewing coffee with curiousity and a keen attention to detail. 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.
Igor will begin the class by brewing a well extracted espresso for everyone to taste to understand the basic principles. You will also be tasting less desirable espresso to get an idea of the entire spectrum. You will learn the importance of an optimal technique that will make brewing espresso approachable, easy to replicate and quick to find your desired espresso.
This class will give you the fundamental techniques and theory behind brewing an espresso so you can replicate that at home and achieve sweet and well balanced espresso each time.
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
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.
Igor will begin the class by brewing a well extracted espresso for everyone to taste to understand the basic principles. You will also be tasting less desirable espresso to get an idea of the entire spectrum. You will learn the importance of an optimal technique that will make brewing espresso approachable, easy to replicate and quick to find your desired espresso.
This class will give you the fundamental techniques and theory behind brewing an espresso so you can replicate that at home and achieve sweet and well balanced espresso each time.
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
Practical information
- This course lasts 3 hours and is held in English
- We reserve the right to cancel a course if there are fewer than 3 people
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About Prolog Coffee
“To add to the quality of life by giving people better coffee experiences.”
How do we do that?
“We believe that our success doesn’t depend on what we do but on how we work.”
We work continuously on creating systems for work which emit more energy than what is put in.
We think creativity and musicality is amplified when we are curious and open minded in our work and naturally is a catalyst for a positive turbulence of ideas.
Why do we do that?
We love coffee, the plant, the seed, the people, the roasting, the flavours, the sounds, the drink served, and the people composing the coffee shop communities.
We are high on conveying our love of coffee to you.
“To celebrate our love for coffee, we celebrate you.”