The Ultimate Mate Ritual

• •variable gourd's capacity Yerba Mate (loose leaf, enough to fill your gourd about two-thirds full (approx. 50-70g))
• •small amount cup Water (luke-warm (approx. 100°F / 38°C))
• •1 cups Water (hot (160°F to 175°F / 70°C to 80°C), never boiling)

Instructions

1. 1

   The Foundation: Fill your chosen mate gourd (cuia) about two-thirds full with yerba mate.

2. 2

   The Slope: Cover the top of the gourd with your hand and tilt it, allowing the yerba to settle on one side. Gently tap the gourd a few times to let the fine dust settle, creating a clear 'slope' on one side.

3. 3

   The First Soak: While keeping the gourd tilted, carefully pour a small amount of luke-warm water into the empty space on the lower side of the slope. Allow it to soak for 2-3 minutes; this 'blooms' the yerba and prevents the straw from clogging.

4. 4

   The Filter Straw (Bomba) Technique: Place your thumb firmly over the mouthpiece of your metal filter straw (bomba) to create a vacuum. Insert the straw deep into the bottom of the wet yerba, ensuring it's firmly in place before releasing your thumb.

5. 5

   The Perfect Pour: Fill the remaining empty space in the gourd with hot water, aiming for a temperature of 160°F to 175°F (70°C to 80°C). Avoid using boiling water, as it will 'scorch' the leaves and result in a bitter taste.

6. 6

   Enjoy: Enjoy your freshly prepared Yerba Mate! Refill with hot water as desired for subsequent rounds, always pouring into the same empty space.

Chef's Tips

• 💡Don’t touch the straw: Once the filter straw (bomba) is set, it stays there! Moving it around is the fastest way to a clogged mate.
• 💡The 'Cebador’s' Tax: Traditionally, the person who prepares the mate (the 'cebador') drinks the first one. It’s usually the strongest and coolest, serving as a 'test run' for the brew.
• 💡Always pour hot water into the same empty space next to the bomba to keep the dry yerba on the slope for longer enjoyment.