A slow coffee press by Cafficana. Single-origin Brahmagiri coffee brewed five ways, hand-laminated croissants, and a quiet rebellion against the rush.
Cafficana began in 2019 in the rush — cups moving, voices rising, a café full of energy and constant becoming. It showed us how alive a place can feel when everything is moving.
Slo Labs is the other half of that truth. A laboratory for slow brews, slow doughs, slow conversations — where we learned to listen to time instead of chasing it.
We started Slo Labs because the best things in a kitchen and a roastery share one ingredient — time. A laminated dough that rests for days. A beef shoulder cooked low and slow. A pour-over that takes longer to brew than to drink.
"So we learned to listen to time instead of chasing it. To slow the hands, sharpen the attention, and let care lead."
No shortcuts. No factory. Just the discipline of doing one thing exceptionally well, and refusing — politely, firmly — to do everything else. Single-origin coffee from our own farm in Coorg, roasted in small batches, brewed five different ways.
Order whatever's on the bench today. Sit by the window. Let the croissant cool a minute. Watch the brew drip. Then tell us what you taste.
— Slo Labs by Cafficana Issue N°001 · A letter to the readerA clean, tea-like brew that lets the floral and citrus notes of our Coorg beans sing. Our most popular pour, and the one regulars never stop ordering.
| Pour time | 4 min 30 s |
| Yield | 240 ml |
| Body | Light · Floral |
| Notes | Jasmine · Citrus |
The barista's choice. Crystal clarity, the brightest of the bunch. Brewed at a 1:16 ratio with a slow rosetta pour for layered flavour separation.
| Pour time | 3 min |
| Yield | 220 ml |
| Body | Bright · Sharp |
| Notes | Pomelo · Honey |
Pressure meets immersion. Smooth, full-bodied, low acidity. Tweaked at our bench for a perfect 45-second extraction. Surprisingly forgiving for a complex bean.
| Pour time | 1 min 45 s |
| Yield | 180 ml |
| Body | Heavy · Smooth |
| Notes | Cocoa · Toffee |
Italy's stovetop espresso. Intense, syrupy, dark-chocolate finish. Served as our house "stovetop shot" with a cinnamon biscotti — the most under-rated brew on the bar.
| Pour time | 5 min |
| Yield | 60 ml |
| Body | Dark · Syrupy |
| Notes | Cocoa · Tobacco |
Full immersion. Oils intact. The honest way to taste a bean's full character. A four-minute meditation in a glass cylinder — best ordered when you're reading something.
| Pour time | 4 min |
| Yield | 320 ml |
| Body | Round · Oily |
| Notes | Caramel · Walnut |
A flight of all five methods on the same single-origin bean. Side-by-side. Forty minutes. Best ordered with the pistachio croissant and a friend who'll argue with you about extraction.
Reserve a flight →
The dish reviewers call "creative and delicious" — a butter-shattering laminated croissant cradling slow-cooked beef that actually holds its shape. The sandwich Calicut keeps coming back for.
All-butter, hand-laminated, baked to a honeyed crust each morning.
₹160
Pull one apart — the honeycomb crumb is how you know the lamination was done right.
see bench
Velvet flat white beside our dusted chocolate cigar. The afternoon order.
₹320
Every drop counts. Four and a half minutes. Tea-like, floral, brewed to order.
₹180
We don't buy our beans — we grow them. Single-origin Arabica from our own farm in Coorg's Brahmagiri ridge, where the Western Ghats climb into mist. The rush built Cafficana. The pause built Slo Labs.
The coffee has a signature richness and smoothness — balanced, clean, and you can taste the craftsmanship in every cup.
Croissants are perfectly flaky, layered and buttery. The slow-cooked beef croissant is creative and genuinely delicious.
Calicut's most aesthetic café. Everything is carefully made — the kind of place you slow down in, on purpose.
typed it out
no. 2
spilled, on purpose
after darkcountsReserve a stool, a window, a slow morning, or a Negroni after dark.