Eco Bean Yerba Recipe

Load the gourd or French press

Place 4 tbs yerba mate and 1 tbs roasted carob (or chicory) into a heatproof vessel (traditional mate gourd, French press, or small teapot). Add 1 tsp instant espresso or fine coffee; this adds a subtle bean-like depth without overpowering the mate.

Tilt the vessel slightly so the dry leaves gather on one side to create a small mound with an empty side (if using a gourd or cup). This helps control extraction and prevents soggy leaves during successive pours.

Bloom with warm water

Pour about 2 oz (60 ml) of the hot water (75–85°C) gently into the empty side or over the leaves to moisten them and let sit 30–45 seconds. This 'bloom' encourages flavor release without scalding.

Complete the hot steep

Pour remaining hot water (about 10 oz / 300 ml) over the leaves. Let steep for 3 to 5 minutes depending on desired strength (3 minutes for lighter, 5 for more robust). If using a French press, plunge after 4 minutes. If using a gourd and bombilla, allow to settle and draw through bombilla.

While still warm, stir in 1 tbs maple syrup and 1 tbs fresh lime juice until dissolved. Add 1 tsp orange zest and gently bruise the 6 mint leaves between your palms to release oils and add them to the brew. Give a gentle stir and taste; adjust sweetener or lime if needed.

Pour the hot sweetened mate through a fine sieve into a heatproof pitcher to remove leaves, carob, coffee granules, mint bits, and zest. Add 6 oz (about 180 ml) cold water to rapidly cool the infusion. Alternatively, you can let it come to room temperature then refrigerate until cold.

Fill a serving glass with 1 cup of ice cubes. Pour the chilled mate blend over the ice. If you want a lively finish, top with an optional 2 oz sparkling water and give a gentle stir.

Garnish with a lime wheel on the rim and tuck a sprig of fresh mint into the glass. Serve immediately.