How to use a stainless steel bombilla and a calabash when drinking Yerba Maté?

Yerba Maté is not just an ordinary drink, it is a tradition, a social ritual, and above all a unique experience. If you’ve decided to try this South American treasure, you will likely encounter two important components – the bombilla and the calabash. Let’s look at how to use them correctly so you can fully enjoy drinking Yerba.

What is a calabash?

Calabash is a container from which Yerba Maté is traditionally drunk. It can be made from various materials, ranging from natural gourd to ceramic, glass or metal. For beginners, a stainless steel or ceramic version is very practical because it is easy to maintain and doesn’t require special care.

What is a bombilla?

Bombilla is a special straw, usually metal, with a filter at the end. The purpose of this filter is to prevent the crushed leaves from entering your mouth. Bombillas can be made of stainless steel, alpaca, or even silver. The most popular and practical choice is the stainless steel bombilla because it is durable, easy to clean, and has a long lifespan.

How to properly use a calabash and bombilla

Let’s go through the detailed preparation of Yerba Maté and how to properly use the bombilla and calabash.

1. Pour Yerba into the calabash

Fill the calabash about one third to half full with loose Yerba. If you prefer a stronger taste, you can add more. Lightly shake or tilt the Yerba so that the crushed leaves settle on one side. This will create a “mound” and a free space on the other side of the calabash.

2. Pour a little cold or lukewarm water

This step is especially recommended for strong blends or traditional types. Cold water “awakens” the leaves and prepares them for the hot infusion. At the same time, it prevents the Yerba from burning and turning bitter.

3. Insert the bombilla

Insert the bombilla into the free space where there is less Yerba and some water. The filter should be stable and submerged in the infusion. Important rule: once you insert the bombilla, do not move or stir it. Otherwise, you risk clogging the filter.

4. Pour hot water

Use water with a temperature of around 70–80 °C. Boiling water could ruin the flavor and some beneficial compounds in the Yerba. Pour slowly and only over part of the Yerba, ideally the part where the bombilla is. The remaining leaves will stay dry and gradually steep with further infusions.

5. Drink slowly and enjoy

Place the bombilla to your mouth and sip slowly. The taste will be strong and intense at first but will soften with further infusions. You can refill the Yerba with hot water repeatedly. Typically, you can refill it 5–10 times before the drink loses its flavor.

Tips for maintaining the bombilla and calabash

• Rinse the bombilla thoroughly after each use. Regularly clean it with a small brush to prevent clogging.

• Always let a gourd calabash dry properly. Never leave it in a damp environment, as it may start to mold. Some types should be “broken in,” which means filling them with hot water several times before the first use to remove bitterness.

• Modern calabashes made of stainless steel or ceramic only need to be rinsed with lukewarm water. Do not use harsh detergents.

Conclusion

Using a bombilla and calabash may seem complicated at first, but once you get used to the basic process, preparing Yerba becomes a pleasant ritual. Proper technique not only improves the taste of the drink but also allows you to fully enjoy the unique experience that drinking Yerba Maté brings.

Whether you enjoy Maté alone or in company, the bombilla and calabash are an integral part of this cultural phenomenon. With a bit of practice, they will become your everyday companions on the path to energy, focus, and mental well-being.