Brewing Yerba Mate With A Pour Over Coffee Maker

Quick Answer

• Yes, you can prepare yerba mate using a pour-over coffee maker, but expect a different flavor profile than traditional gourd brewing.
• Use a coarser grind than you would for coffee to prevent clogging and over-extraction.
• Aim for a water temperature between 170°F and 190°F, similar to coffee brewing.
• Pre-wetting the mate leaves and filter is recommended for better extraction.
• Adjust the coffee-to-mate ratio based on your desired strength.
• Clean your pour-over equipment thoroughly before and after brewing to avoid residual coffee flavors.

Who This Is For

• Coffee enthusiasts looking to experiment with alternative beverages using their existing pour-over setup.
• Individuals curious about preparing yerba mate but without specialized equipment like a calabash gourd and bombilla.
• Those seeking a simpler, faster method to brew a single serving of yerba mate.

If you’re a coffee enthusiast looking to branch out, your existing pour-over coffee maker is a great tool to start with for brewing yerba mate.

Bodum 34oz Pour Over Coffee Maker, High-Heat Borosilicate Glass with Reusable Stainless Steel Filter and Cork Grip - Made in Portugal

• Pour Over Coffee: Manual Pour Over Coffee Maker allows you to brew an excellent cup of Coffee in minutes
• Stainless steel: Includes a new and improved permanent, stainless steel mesh filter that helps extract your coffee's aromatic oils and subtle flavors instead of being absorbed by a paper filter
• Coffee Carafe: Made of durable, heat-resistant borosilicate glass with Cork Band detailing that is both functional and elegant; single wall
• Quick and Easy: Simply add coarse ground Coffee to filter, pour a small amount of water in a circular motion over ground Coffee until soaked then add the remaining water and let drip
• Servings: Pour Over Coffee Maker makes 8 cups of Coffee, 4 oz each; dishwasher safe

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What to Check First

• Brewer Type and Filter Type:
• Brewer Type: You’re using a pour-over coffee maker, which typically involves a cone or dripper that sits over a mug or carafe. This is suitable for brewing mate.
• Filter Type: Most pour-over devices use paper filters, but some can accommodate metal or cloth filters. For mate, a paper filter will work, but a metal filter might allow more of the mate’s natural oils and fine particles through, potentially mimicking traditional brewing more closely. If using paper, ensure it’s rinsed to remove any papery taste.

• Water Quality and Temperature:
• Water Quality: Use filtered water. Tap water can contain minerals or chlorine that will negatively impact the flavor of your mate, just as it does with coffee.
• Water Temperature: The ideal temperature for brewing yerba mate is generally between 170°F and 190°F. Water that is too hot can scorch the leaves and create a bitter taste, while water that is too cool will result in weak extraction. For coffee, similar temperatures are used, so your kettle’s settings should be appropriate.

• Grind Size and Coffee Freshness:
• Grind Size: This is crucial. For yerba mate in a pour-over, you’ll want a coarser grind than you would use for coffee. A grind similar to coarse sea salt or even slightly coarser is ideal. Too fine a grind will clog the filter, leading to slow dripping or a complete blockage, and can result in over-extraction and bitterness. If you’re grinding whole mate leaves, aim for a consistency that allows water to flow through freely.
• Coffee Freshness: While you’re not brewing coffee, it’s good practice to ensure your equipment is free of old coffee grounds. If you’ve recently brewed coffee, clean your grinder and brewer thoroughly.

• Coffee-to-Water Ratio:
• Since you’re not using coffee, you’ll need to determine a mate-to-water ratio. A good starting point is to use a similar volume of mate leaves as you would coffee grounds for a pour-over. For example, if you typically use 2 tablespoons of coffee for 10 oz of water, try 2 tablespoons of yerba mate. You can adjust this based on your preference for strength. A common recommendation for traditional mate is a very high leaf-to-water ratio, so you might find you need more mate than you initially expect for a robust flavor.

• Cleanliness/Descale Status:
• Cleanliness: This is paramount. Any residual coffee oils or grounds in your pour-over device, carafe, or grinder will transfer to your mate and create an unpleasant, mixed flavor. Wash all parts thoroughly with soap and water and rinse well.
• Descale Status: If you use your kettle daily for coffee or tea, it might need descaling. Mineral buildup can affect water temperature and taste. Follow your kettle manufacturer’s instructions for descaling.

Step-by-Step: Brewing Yerba Mate With a Pour Over

1. Heat Your Water:

• What to do: Heat filtered water to your desired temperature, ideally between 170°F and 190°F.
• What “good” looks like: The water is hot but not boiling vigorously. A thermometer can confirm the temperature.
• Common mistake: Boiling the water too hot. This can scorch the mate leaves, leading to bitterness. Avoid this by letting boiling water cool for 30-60 seconds or using a temperature-controlled kettle.

2. Prepare Your Filter:

• What to do: Place your paper filter into the pour-over cone. If using a paper filter, rinse it thoroughly with hot water.
• What “good” looks like: The filter is securely in place and has been rinsed, removing any papery taste. The rinse water has been discarded.
• Common mistake: Not rinsing the paper filter. This leaves a papery taste in your mate. Always rinse paper filters before adding mate.

3. Add Yerba Mate:

• What to do: Add your coarsely ground yerba mate to the rinsed filter. A good starting point is 2-3 tablespoons per 10 oz of water, but adjust to taste.
• What “good” looks like: The mate is evenly distributed in the filter. You can see the coarse texture of the leaves.
• Common mistake: Using too fine a grind. This will cause slow drainage and over-extraction. Use a coarse grind, similar to sea salt.

4. Bloom the Mate (Optional but Recommended):

• What to do: Gently pour just enough hot water (about twice the volume of the mate) over the leaves to saturate them. Let it sit for 30 seconds.
• What “good” looks like: The mate leaves expand slightly, and you might see a small amount of liquid begin to drip through. This process releases gases and prepares the leaves for extraction.
• Common mistake: Skipping the bloom. This can lead to uneven extraction. The bloom helps ensure all leaves are equally exposed to water.

5. Begin Pouring:

• What to do: Start pouring the hot water slowly and steadily over the mate in a circular motion, starting from the center and moving outwards. Avoid pouring water directly down the sides of the filter.
• What “good” looks like: The water is flowing at a consistent pace, and the mate is being evenly saturated. The pour is controlled and deliberate.
• Common mistake: Pouring too fast or aggressively. This can agitate the grounds and lead to channeling, where water bypasses some of the mate, resulting in weak flavor. Pour gently.

6. Maintain Pouring Pace:

• What to do: Continue pouring in stages or a slow, continuous stream, keeping the water level consistent within the dripper. Aim to complete the pour within 2-4 minutes, depending on the volume.
• What “good” looks like: The brew bed remains relatively flat, and the dripping is steady. The aroma of mate is noticeable.
• Common mistake: Draining the dripper completely between pours. This can cause the grounds to dry out and lead to uneven extraction. Try to keep some water in the dripper at all times.

7. Complete the Brew:

• What to do: Once you’ve added all the water, let the remaining liquid drip through.
• What “good” looks like: The filter is mostly drained, and you have a full mug or carafe of brewed mate.
• Common mistake: Over-extraction by letting it drip for too long. Once the main flow stops, remove the dripper to avoid bitter notes.

8. Remove Filter and Serve:

• What to do: Carefully remove the pour-over cone with the spent mate grounds and filter. Discard the grounds.
• What “good” looks like: The brewing process is complete, and you have a clean workspace.
• Common mistake: Leaving the dripper on the carafe too long. This can cause the last drips to be bitter.

9. Taste and Adjust:

• What to do: Taste your brewed mate.
• What “good” looks like: The flavor is to your liking – robust, earthy, and not overly bitter.
• Common mistake: Not tasting and adjusting for future brews. Every batch is an opportunity to refine your technique and ratio.

10. Clean Up:

• What to do: Immediately rinse and clean all parts of your pour-over brewer and carafe.
• What “good” looks like: All equipment is clean and dry, ready for its next use.
• Common mistake: Leaving equipment dirty. This leads to stale flavors and potential mold growth. Cleanliness is key for consistent results.

Common Mistakes (and What Happens If You Ignore Them)

Decision Rules

• If your mate tastes bitter, then you likely used water that was too hot or over-extracted. Try lowering the water temperature or reducing the brew time.
• If your mate tastes weak, then you may not have used enough mate leaves or the water temperature was too low. Increase the amount of mate or the water temperature.
• If the water is dripping very slowly or not at all, then your grind is too fine for the filter. Use a coarser grind next time.
• If your mate has a papery taste, then you forgot to rinse your paper filter. Always rinse paper filters before brewing.
• If you taste coffee in your mate, then your equipment wasn’t cleaned properly. Thoroughly clean your brewer and any other components.
• If you want a more traditional mate experience with some sediment, then consider using a metal filter instead of paper.
• If you’re brewing a large batch, then you might need to adjust your pouring technique to maintain even saturation. Pour in stages.
• If your mate tastes “flat,” then the water might not have been hot enough. Ensure you’re within the 170°F-190°F range.
• If you’re new to brewing mate this way, then start with a medium amount of mate and adjust up or down based on your first taste.
• If you notice channeling (water flowing through specific spots), then your pour might be too aggressive or the grounds are not evenly distributed. Pour gently and ensure the bed is flat.
• If you desire a stronger brew, then increase the amount of yerba mate used, rather than trying to brew for an excessively long time.
• If you’re unsure about the grind size, then err on the side of coarser. It’s easier to extract more flavor than to fix a clogged filter.

FAQ

Can I use the same amount of yerba mate as I would coffee grounds in my pour-over?

Not necessarily. Yerba mate is often brewed with a higher leaf-to-water ratio than coffee for a robust flavor. Start with a similar volume and adjust based on your taste preference for strength.

Will my pour-over coffee maker impart a coffee flavor to my mate?

It can, if not cleaned thoroughly. Always wash your pour-over cone, carafe, and any other components with soap and water before brewing mate to prevent cross-contamination of flavors.

What kind of filter is best for brewing mate in a pour-over?

Paper filters will work and create a clean cup, but a metal filter might be preferable. A metal filter allows more of the natural oils and fine particles of the mate to pass through, potentially offering a more authentic flavor profile and mouthfeel.

Is it okay if some fine particles of mate go through the filter?

Yes, a small amount of fine particles is normal for yerba mate and can contribute to its character. However, if you’re getting excessive sediment, your grind might be too fine, or your filter might have larger pores.

How long should the brewing process take?

The total brew time for a pour-over mate should ideally be between 2 to 4 minutes, similar to coffee. If it takes significantly longer, your grind is likely too fine.

What if I don’t have a thermometer for my water?

If you don’t have a thermometer, bring your water to a boil and then let it sit for about 30 to 60 seconds before pouring. This will bring it down into the optimal temperature range for brewing mate.

Can I reuse the yerba mate leaves for multiple infusions like in traditional gourd brewing?

While you can technically get a second infusion from the leaves in a pour-over, the flavor will be significantly weaker than the first. Pour-over is generally designed for single-pass extraction, so it’s best to use fresh leaves for each brew.

Does the type of yerba mate (e.g., smoked, unsmoked) matter when using a pour-over?

Yes, the type of yerba mate will influence the flavor, just as different coffee beans do. Smoked varieties will have a smokier taste, while unsmoked ones will be greener and potentially more herbaceous. Experiment to find your preference.

What This Page Does Not Cover (and Where to Go Next)

• Detailed comparisons of different yerba mate brands and their flavor profiles.
• Advanced pour-over techniques specific to mate, such as pulse pouring variations.
• The traditional method of brewing yerba mate in a gourd with a bombilla.
• Recipes for mate-based beverages that might involve other ingredients.
• The health benefits and cultural history of yerba mate.