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Filter Coffee Course
Marguerite Vibys Pl. 8, 2000 Frederiksberg
English
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. Igor 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 Igor. Igor 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.
This course will primarily consist of nailing the technique and process of brewing a pour over so that you will extract a delicious brew. Igor 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 Igor. Igor 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.
Practical information
- This course last 2.5 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.”