Yerba Mate

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Why can I not keep a montanita? (lemmy.world)

submitted 1 year ago by [email protected] to c/[email protected]

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I'm using some rosamonte yerba I found on amazon, I hope that isn't the problem. I tried swelling the leaves for longer and longed and actually let them swell for 24 hours, and i get the same exact problem. When I pour the water in, the montanita simply collapses. I tried pouring in different ways, on the hole, on the yerba, by letting the water run down the bombilla, upright and tilted, and the montanita collapses. I also tried various different temps, from 0C to 80C.

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[–] [email protected] 1 points 1 year ago (5 children)

it's a kinda round cup with a slightly wider bottom. and yes, that's what I mean

[–] [email protected] 2 points 1 year ago (4 children)

Its it like this

Or more like this?

The first one is going to be much harder to get a proper montanita due to the shape.

[–] [email protected] 1 points 1 year ago (2 children)

though, I don't have a proper gourd, I'm literally using a glass cup

[–] [email protected] 2 points 1 year ago (1 children)

I definitely recommend a proper gourd, the curved side of the gourd allows the mate to kind of shape into it.

You may want to position your bombilla in a way so that it kind of holds everything up and supports montanita. You can use the bombilla to press into the mate to form a wall of mate.

Another component is dust content, which I think rosamonte has fairly low dust. Basically the dust kind of acts like a glue and holds everything together.

Argentine style cut is more prone to this issue. I found La Merced, De Campo had a bit more dust and I had no problem with it. You could also try a Uruguayan style such as Canarias, or Chimarrao which have its own set of challenges to prepare such as clogging the bombilla.

Just remember that there really isn't a right or wrong way to prepare it. If you enjoy the experience it should be good enough.

[–] [email protected] 1 points 1 year ago

i think my glass mimics well enough the shape of a gourd, and i already do press the yerba. I guess it's the yerba

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