How to make it
6 steps. Take it one step at a time.
Fill the gourd about two-thirds of the way
Fill the gourd (mate) about two-thirds of the way with Yerba Mate.
Place your hand over the top of the gourd and shake it upside down
Place your hand over the top of the gourd and shake it upside down. This brings the finer dust particles to the top so they don't clog the straw later.
Tilt the gourd so the yerba is
Tilt the gourd so the yerba is on one side, creating a slope. Pour a small amount of cool or room-temperature water into the empty space to moisten the base of the slope. Let it sit for a minute.
1 minInsert the bombilla
Insert the bombilla (straw) into the bottom of the moist slope. Try not to move it again once it is in place.
Pour hot water into the empty space next
Pour hot water (75°C (167°F)) into the empty space next to the straw until it reaches the top of the yerba pile. Do not soak the entire top layer of dry yerba at once; this preserves flavor for later refills.
Sip through the straw and refill
Sip through the straw and refill with hot water as needed until the yerba loses its flavor ('lavado').
A little kitchen wisdom
Always use water between 70-80°C (158-176°F); boiling water will burn the leaves and create a very bitter taste. The first pour is usually the most bitter and is often spat out or drunk by the 'cebador' (preparer).
