Yerba Mate in Canada: Gourd or French Press?

In short: yerba mate likes hot, not boiling, water: 70 to 80°C (160 to 175°F). In a gourd, fill it two-thirds with dry leaf, tilt it to make a slope, wet the low side with cool water, insert the bombilla and top up with hot water again and again. In a French press, use 1 tablespoon (about 4 g) per 250 ml, steep 4 to 5 minutes and press. Both ways give a grassy, earthy cup with natural caffeine.

Yerba mate has found a real following in Canada, from students in Vancouver coffee shops to hikers who carry a thermos up the trail. It is a great cup for dark winter mornings. But if you have only tried canned mate, the loose leaf can be confusing at first. This guide shows two simple ways to prepare it at home.

What is yerba mate?

Yerba mate is made from the dried, chopped leaves and small stems of a South American holly, Ilex paraguariensis. It is not a "tea" in the botanical sense, but it is brewed like one and it contains caffeine. In Argentina, Uruguay, Paraguay and southern Brazil, it is shared from a gourd in a circle of friends.

There are two main styles:

Our Green Yerba Mate is a traditional unroasted mate from Brazil, with a bold, earthy taste. If you come from coffee, Mate Java Espresso is a roasted mate with a touch of black tea, chocolate chips, vanilla and cinnamon, and it makes a lovely mocha-like latte.

Method 1: the traditional gourd and bombilla

The gourd (mate or calabaza) is a small cup made from a dried calabash, wood or ceramic. The bombilla is a metal straw with a filter at the bottom. You add water many times to the same leaves.

1. Fill the gourd. Add dry yerba mate until it is about two-thirds full.
2. Shake out the dust. Cover the opening with your palm, turn the gourd upside down and shake gently. This brings the fine powder to the top, so it doesn't clog the straw.
3. Make a slope. Tilt the gourd so the leaves pile up on one side, leaving an empty pocket on the other.
4. Wet with cool water. Pour a little cool or lukewarm water into the empty pocket and wait 30 seconds. This protects the leaves from bitterness.
5. Insert the bombilla. Push it into the wet pocket, filter end first, with your thumb over the top. Don't move it around after this.
6. Add hot water. Pour water at 70 to 80°C (160 to 175°F) into the same spot, sip through the bombilla until the gourd is empty, and refill.

One fill of leaves usually gives 10 to 15 refills. When the taste goes flat ("lavado", or washed out), empty the gourd and start again. A thermos of hot water next to you makes this easy, at your desk or on a winter walk.

Method 2: the French press (easy and no extra gear)

No gourd? A French press works very well, and it is how many Canadians drink mate at home or at work.

• Ratio: 1 tablespoon (about 4 g) per 250 ml of water. Use 2 tablespoons for a strong cup.
• Water: 75 to 80°C (165 to 175°F). If you don't have a variable kettle, let boiled water sit for 3 to 4 minutes.
• Time: 4 to 5 minutes, then press and pour.
• Second round: add hot water to the same leaves for a lighter second press.

A tea infuser mug or a teapot with a fine filter also works. Mate is chopped quite small, so a fine mesh is best.

Water temperature matters

Boiling water is the most common mistake with yerba mate. It brings out a harsh bitterness and flattens the fresh, grassy notes. Keep your water between 70 and 80°C. In a cold Canadian kitchen, warm the gourd or press first with a splash of hot water, so the temperature doesn't drop too fast.

Ways to enjoy yerba mate in winter

• Mate latte: brew a strong French press, then add steamed milk or oat milk and a little maple syrup. Roasted mate is best here.
• Citrus mate: add a strip of orange or lemon peel to the gourd or press for a brighter cup.
• Spiced mate: a cinnamon stick or a few slices of fresh ginger turn it into a cozy après-ski drink.
• Cold brew for next summer: 2 tablespoons in 500 ml of cold water, 8 to 12 hours in the fridge, then strain. Smooth and refreshing over ice.

Caffeine in yerba mate

Yerba mate has natural caffeine, roughly between a cup of tea and a cup of coffee, depending on how much leaf you use and how long it steeps. A gourd refilled many times adds up, so enjoy it in the morning and early afternoon. For an evening cup with a similar earthy feel and no caffeine, try a rooibos or a herbal tea.

Browse our full range of yerba mate, and if you enjoy whisked drinks, read our guide to matcha in Canada.

Frequently asked questions

Do I need a gourd to drink yerba mate?

No. A gourd and bombilla are traditional and fun, but a French press, a teapot with a fine filter or an infuser mug all make a very good cup.

What water temperature is best for yerba mate?

Use water at 70 to 80°C (160 to 175°F). Boiling water makes yerba mate bitter and harsh.

How many times can I refill yerba mate?

In a gourd, the same leaves usually take 10 to 15 refills. In a French press, you can brew a second, lighter round.

What is the difference between green and roasted yerba mate?

Green mate is dried but not roasted, so it tastes grassy and fresh. Roasted mate is darker and smoother, with toasty, coffee-like notes.

Does yerba mate have more caffeine than tea?

Usually yes. A cup of yerba mate has more caffeine than most teas but often less than a strong cup of coffee, depending on the amount of leaf and steeping time.