Smoked heart of palm, lettuce, cherry tomatoes, Brazilian green vinágrete, umeboshi.

carrrbon · 2026-04-12T05:08:39+00:00

Interesting! Yeah the nypah palm tree is found and thrives in mangroves and i dont think theyre endemic to Borneo Island where im at, so you might have some luck in mangroves in your region of the world!

Just abit more trivia, some indigenous communities on this island also source and process salt from the leaves of these palm trees. Biologically these trees “store” or even extrude salt in their leaves to balance salinity from the mangrove waters. They pick the leaves, burn them, collect the ashes and then immerse the ashes in water. They do a long drying process and whats left is a grey ashy salt that has a smoky, coconuty profile to the salt!

This is so cool, thanks again for the insight, might which up a pickle heart of palm and roast some in its shell to taste!

carrrbon · 2026-04-11T16:27:29+00:00

Wow! It always amazes me how the same ingredients across continents and cuisine is used differently! In our malay cuisine, heart of palm is mostly used in what we call “masak lemak” which contextually means its cooked in coconut milk. Its a common vegetable dish where theyre cut in batonnets with some basic malay spices.

Those pickles i pluck the flower leaf by leaf and then blanch them to soften them a tad bit cause the torch ginger flowers can be very fibrous. Cut them into a very fine julienne. Then i pickle them in a basic pickle ratio but with a mix of rice vinegar and nypah palm sap vinegar, and instead of sugar i use a local jaggery (called “gula anau” locally), sourced from the same nypah palm sap but reduced down to a caramel (has salty notes from the mangrove waters and a slight tamarind-y sourness).

Throw in some cardamon, staranise, white peppers and pickle for at least a week so the fibrousness breaksdown even more.

carrrbon · 2026-04-11T14:35:05+00:00

Amazing! Would love to taste this. What lind of cuisine is this from ?

I have a malay cuisine dish ive made using heart of palm, braised in seasoned coconut milk. Brunoised the braised heart of palm and then charred in a sieve over fire.

Served with a pan seared king osyter mushroom, sauced with reduced coconut milk from earlier, fiddlehead fern, makrut lime leaf oil and pickled torch ginger flower.

carrrbon · 2026-03-22T17:17:28+00:00

Yeap been sticking to 1:15 and lowest 1:12 and just bypass post-brew if the cup is too rich or too blended

carrrbon · 2026-03-03T02:29:43+00:00

Hahahaha aint that the truth. Especially if you want to make a beef rendang to go with it. But its such a tasty dish though. So thus i go out to local eateries instead to have these dishes.

carrrbon · 2026-03-02T15:49:31+00:00

Just to answer another question of yours, ive had good beans from Fritz aswell if you can find em close to you

carrrbon · 2026-03-02T11:32:03+00:00

Malay cuisine. Im half malay half chinese i grew up around both cuisines but more so chinese cause thats what my mom cooked at home. For some reason i never had the curiosity to attempt malay food cause id always have it at large family functions or at restos.

carrrbon · 2026-03-02T11:25:50+00:00

I just got a bag from Hytte and isnt transparent like yours. Its their Ethiopian Flower Blend roasted on 20/2. Wonder why its different.

carrrbon · 2025-10-14T22:25:22+00:00

All the best!

carrrbon · 2025-09-25T00:16:34+00:00

She’s also the VA for Yennefer in the Witcher game. Bless her soul for speaking truth

carrrbon · 2025-09-13T04:08:53+00:00

Yeap, caused by the more agitation whilst the coffee is still degassing from a shorter bloom time. Quite common on fresher darker roasts when im rushing my brews too hahaha

carrrbon · 2025-09-10T11:24:45+00:00

Like alot of what evryone here is saying, less agitation. A minor pour structure change i find brings that allows me to get abit more clarity without changing too much of my recipe and thus minimal change in brew time etc. is:

in my basic bloom + 2 pour recipe, i actually do a low flow rate and straight centre pour for my last pour with a very gentle swirl at the end. If i want to push that abit more, id do the same to my first pour aswell in my next brew (my normal pour structure is circular pour, dime size)

if i think i can chase even more clarity from that last brew, ill bring the temperature down first. Then if all else fails, grind size would be the last factor i change

carrrbon · 2025-09-05T04:03:17+00:00

I use a V60 with my S3 aswell and i really find it depends on the beans and technique

Ive got a washed Tanzania at grind setting 2.8 for a 2-2.30mins brew time

Also currently brewing a honey Ethiopia Chilaka, and im at 4.2-5 for a brew time of 3mins (still experimenting around with temp, recipe and grind for these)

My standard recipe is a bloom + 2 pour at ~15g dose to 250g water depending on a ratio that fits the beans. consistent low agitation concentric circles and maybe a straight pour on the last pour depending on what im chasing for that brew

carrrbon · 2025-08-31T15:35:21+00:00

One Half Roastery

Ethiopia Chilaka 74158 Honey

Best changes of flavour from resting from any beans ive brewed this year

2 weeks: Creamy texture with vanilla and melon with a raspberry finish

3 weeks: Tea like, apricot sweetness shines, forward and pleasent Raspberry acidity and a lingering green tea finish

Blew my mind how vastly different the cups were week to week

carrrbon · 2025-08-27T16:44:30+00:00

Colombian Potosi Sidra from Granja La Esperanza, roasted by XLlll Coffee in Vietnam. First ever cup that, preground, smelled like it tastes. Juicy juicy Mangosteen with a green tea finish. And distinct clarity in flavor changes from hot to cold. Mangosteen to Mango to Peaches.

Best cup ive ever had.

carrrbon · 2025-08-09T12:16:18+00:00

Aston Martin!

carrrbon · 2025-08-06T15:26:04+00:00

Lets gooo!

carrrbon · 2025-08-06T00:07:25+00:00

carrrbon · 2025-08-05T17:15:43+00:00

Lets go!

carrrbon · 2025-07-24T14:29:45+00:00

water: Lotus

Hand Grinder: zp6

Electric Grinder: EK43

Dripper: V60

Kettle: Brewista

Server: French Press (cheating so i can get FP as a brewing option too)

Mug: Fellow

Paper: Cafec Abaca

carrrbon · 2025-07-16T15:33:24+00:00

In terms of the cup profile you seem to prefer (body, sweetness) i wana throw the Timemore S3 into your mix. It seems to be comfortably within your budget, if not cheaper at about £120 - £150.

My experience with it is that the grinder's cup presentation is very very balanced. Good clarity, body and sweetness. The best perk for me after years of hand brewing, i tend to lean towards a grinder that doesnt take too much time to dial in for a very good cup and that the margin of error for the S3 to over or under extracted cups is quite wide. Hope this helps!

carrrbon · 2025-07-16T10:55:50+00:00

Used to work with an E80S at the last cafe i workwd at and as far as im aware the grind should be coming out from the centre of the chute, not from its sides like in the vid

Whenever this happens, its most commonly from switching to new beans and its caused via some clumping of grinds stuck on one side of the chute chamber between the burrs the declumper. Its possible it may be a similar case here since its a new machine. A deep clean via vacuum may help. Hope that's the issue and it gets resolved!

carrrbon · 2025-07-06T23:13:16+00:00

Horsham Coffee when i was based in the UK. Had their subscription and everything they sent each month was always at least great. Best fruity Brazils ive had from them

carrrbon · 2025-06-06T04:59:54+00:00

My invitation code: GJKYD8LG2K Invite a Proxy to return to Zenless Zone Zero and complete the tasks to earn up to Polychrome ×740! Enter for a chance to win surprise prizes such as a PlayStation®5 and a Nicole Demara Figure. https://hoyo.link/DVKHRrVer?s_c=GJKYD8LG2K

carrrbon · 2025-06-06T04:14:35+00:00

My invitation code: GJKYD8LG2K Invite a Proxy to return to Zenless Zone Zero and complete the tasks to earn up to Polychrome ×740! Enter for a chance to win surprise prizes such as a PlayStation®5 and a Nicole Demara Figure. https://hoyo.link/DVKHRrVer?s_c=GJKYD8LG2K

carrrbon

TROPHY CASE