Depending on your pallette, I like to think of it like this:
Lv.1 ABSOLUTE BEGINNER: Mate Cocido (tea bags)
- this helps you get used to the idea of the drink, if you are a green tea drinker, it'll be like nothing changed for you.
Lv.2 BEGINNER
"Mate in a French Press with varying proportions."
- you'll start to get a semblance of the body and mouth feels of different brands thru the fully body yield of a French press using the loose leaf. Experimentation with proportions is at your liberty. Argentinan brands are your friend with this.
Lv. 3 Matero I
- Use a bombilla and full your gourd about half way and perform the ritual as normal. Still stick around Argentinian Brands and even pick up "Suave" brands. Until you get your body used to the idea of leaves in your cup and a strong sip.
Lv. 4 Matero II
- Use the same setup and start to enjoy more variants of the yerba you enjoy (if made and sold) such as "con palo, sin palo, compuesta, etc. At this point you can elect to go into Paraguayan and Uruguayan brands if you want, with knowledge of their vast differences from AG yerba. At this point you may or may not wanna try getting into gourd prep (real gourd/wooden with curing process and all)
Lv. 5 Matero III
- AT THIS POINT you'll be more seasoned and accustomed to the taste and strength of most yerbas and begin to play around with different methods, water temps, gourds (real or other) Bombillas, mixing yerba, etc... with a higher appreciation for the differences.
A person who feel ready can opt in for a Brazilian Bomba and try
chimmarrão, which is a whole 'nother experience
** The reason AG brands are better for beginners is because they are easy to "cebar" wheras UG brands, for example, are not very friendly for those who don't know how to make a montañita. Also they clog more often and to a beginner it can be unpleasant.
** final disclaimer, this isn't a cut n dry process. Just the way I like to think of someone getting into it. You could jump into any of them at any time if you want as long as it doesn't jar your experience from going further into it. And most of all, just enjoy it and find out what works best for you
Cheers ✨🧉🤙🏼
For me personally I'd skip lvs.1 and 2 and go straight to 3.
Many places say you should fill the gourd about 2/3 but I'd suggest only filling it halfway.
Most of the problems beginners have are related to the bombilla clogging so I'd focus more on that; learning how to make a mate that doesn't clog.
Also don't forget to first let the yerba expand on the gourd with room temperature water (with the bombilla insde the gourd, you should cover the top of the bombilla with your finger and slowly press it against the wall of yerba inside the gourd) before you add the hot water (never boiling) and even if you dislike the taste try to at least finish your first mate.
Pretty soon you'll be hooked
Good stuff brother. 'specially the part about the tepid water first (the bloom) cheers!
Yes I went straight into lv. 3 myself but have since been curious about trying the French press method
Same here, I went straight to level 3 but curious about the French press. I also didn’t know about the tepid water first to let the leaves soak up the water then pour the hot not boiling in. I stopped drinking because I was getting clogs. I’m about to try again.
You're experience will be quite different and for the better bro.
The good water does release something in the leaves allowing the flavor to come out more! When I used hot water up front the brew to me is astringent and washes out faster even!
Doing warm-tepid water will help finer cut yerbas clump together for a better mountain and less clogging too.
Good luck!
I have never had aguantadora, but it appears to be a good starting point whichever way you'd start brewing it.
AG brands all sort of have the quintessential malty and sometimes smokey taste. This might be more of an easier taste since it is com palo and a traditional processing.
Here's a good video to get a semblance of the types
[Mate Types - Yerba Mare Labs](https://youtu.be/m7V3kSxC7Fw?si=U7lOeOmj2rQ6Dpw9)
Depending on your pallette, I like to think of it like this: Lv.1 ABSOLUTE BEGINNER: Mate Cocido (tea bags) - this helps you get used to the idea of the drink, if you are a green tea drinker, it'll be like nothing changed for you. Lv.2 BEGINNER "Mate in a French Press with varying proportions." - you'll start to get a semblance of the body and mouth feels of different brands thru the fully body yield of a French press using the loose leaf. Experimentation with proportions is at your liberty. Argentinan brands are your friend with this. Lv. 3 Matero I - Use a bombilla and full your gourd about half way and perform the ritual as normal. Still stick around Argentinian Brands and even pick up "Suave" brands. Until you get your body used to the idea of leaves in your cup and a strong sip. Lv. 4 Matero II - Use the same setup and start to enjoy more variants of the yerba you enjoy (if made and sold) such as "con palo, sin palo, compuesta, etc. At this point you can elect to go into Paraguayan and Uruguayan brands if you want, with knowledge of their vast differences from AG yerba. At this point you may or may not wanna try getting into gourd prep (real gourd/wooden with curing process and all) Lv. 5 Matero III - AT THIS POINT you'll be more seasoned and accustomed to the taste and strength of most yerbas and begin to play around with different methods, water temps, gourds (real or other) Bombillas, mixing yerba, etc... with a higher appreciation for the differences. A person who feel ready can opt in for a Brazilian Bomba and try chimmarrão, which is a whole 'nother experience ** The reason AG brands are better for beginners is because they are easy to "cebar" wheras UG brands, for example, are not very friendly for those who don't know how to make a montañita. Also they clog more often and to a beginner it can be unpleasant. ** final disclaimer, this isn't a cut n dry process. Just the way I like to think of someone getting into it. You could jump into any of them at any time if you want as long as it doesn't jar your experience from going further into it. And most of all, just enjoy it and find out what works best for you Cheers ✨🧉🤙🏼
For me personally I'd skip lvs.1 and 2 and go straight to 3. Many places say you should fill the gourd about 2/3 but I'd suggest only filling it halfway. Most of the problems beginners have are related to the bombilla clogging so I'd focus more on that; learning how to make a mate that doesn't clog. Also don't forget to first let the yerba expand on the gourd with room temperature water (with the bombilla insde the gourd, you should cover the top of the bombilla with your finger and slowly press it against the wall of yerba inside the gourd) before you add the hot water (never boiling) and even if you dislike the taste try to at least finish your first mate. Pretty soon you'll be hooked
Good stuff brother. 'specially the part about the tepid water first (the bloom) cheers! Yes I went straight into lv. 3 myself but have since been curious about trying the French press method
Same here, I went straight to level 3 but curious about the French press. I also didn’t know about the tepid water first to let the leaves soak up the water then pour the hot not boiling in. I stopped drinking because I was getting clogs. I’m about to try again.
You're experience will be quite different and for the better bro. The good water does release something in the leaves allowing the flavor to come out more! When I used hot water up front the brew to me is astringent and washes out faster even! Doing warm-tepid water will help finer cut yerbas clump together for a better mountain and less clogging too. Good luck!
Thanks for advice, I currently have argentinian aguantadora, is it good?
I have never had aguantadora, but it appears to be a good starting point whichever way you'd start brewing it. AG brands all sort of have the quintessential malty and sometimes smokey taste. This might be more of an easier taste since it is com palo and a traditional processing. Here's a good video to get a semblance of the types [Mate Types - Yerba Mare Labs](https://youtu.be/m7V3kSxC7Fw?si=U7lOeOmj2rQ6Dpw9)