How to Prepare Chimarrão (Yerba Mate)

• •150 erva-mate for chimarrão (finely ground, green yerba mate)
• •1.5 liter water, filtered

Instructions

1. 1

   Heat the filtered water. The ideal temperature is between 70-80°C (158-176°F). It's crucial not to let the water boil, as boiling water 'burns' the yerba, making it bitter and washing out the flavor too quickly. Keep the hot water in a thermos to maintain temperature.

2. 2

   Fill your cuia (gourd) approximately two-thirds to three-quarters full with erva-mate. Ensure it's the specific finely ground type for chimarrão.

3. 3

   Cover the opening of the cuia with the palm of your hand. Gently invert the cuia and shake it a few times. This action causes the finer dust particles to settle at the top (which will become the bottom when upright) and helps create a 'wall' of yerba on one side.

4. 4

   Slowly return the cuia to an upright position, being careful to maintain the 'wall' of dry yerba on one side. This should leave an empty space or 'cavity' on the opposite side, where the bomba will be inserted and water will be poured.

5. 5

   Pour a small amount of lukewarm or cold water into the empty cavity. Allow it to soak into the bottom layer of yerba for about a minute. This 'wakes up' the yerba and protects it from the initial hot water, prolonging its flavor.

6. 6

   With your thumb covering the top opening of the bomba (filter straw), carefully insert it into the wet yerba side of the cavity, pushing it firmly down to the bottom of the cuia, against the wall of dry yerba. Once it's securely in place, remove your thumb. The bomba should be stable and not move.

7. 7

   Pour the hot water (from your thermos) into the cavity, filling it up to just below the rim of the cuia. Avoid pouring water directly onto the dry yerba wall, as this will 'wash' the mate too quickly.

8. 8

   The first person (often the 'cebador' or server) drinks the entire infusion. After drinking, the cuia is refilled with hot water and passed to the next person in the circle, always in the same direction. Each person drinks the entire cuia when it's their turn.

9. 9

   Continue refilling and passing the chimarrão until the erva-mate loses its flavor, becoming 'lavado' (washed out). This ritual can last for many rounds and is a cherished social activity.

Chef's Tips

• 💡Water Temperature is Key: Never use boiling water. Too hot water will make the chimarrão bitter and quickly deplete its flavor. Aim for 70-80°C (158-176°F).
• 💡Don't Stir the Bomba: Once the bomba is inserted, do not move or stir it. This can disrupt the 'wall' of yerba and clog the filter.
• 💡The 'Cebador': Traditionally, one person (the 'cebador') is responsible for preparing and serving the chimarrão, ensuring everyone gets a turn and the mate is well-maintained.
• 💡Sharing Etiquette: When drinking, finish the entire cuia before passing it back to the cebador for a refill. It's customary not to say 'thank you' (obrigado/a) until you are finished drinking chimarrão for the session, as saying it signals you are done.
• 💡Cleaning: After use, empty the erva-mate, rinse the cuia thoroughly with water, and allow it to air dry completely to prevent mold. Clean the bomba regularly with a brush.