Can you put the South American tea in a coffee maker?
Add one tablespoon per cup of water into a coffee filter and brew as you would a normal pot of coffee. Be careful not to overfill the filter, as the leaves expand when wet and can overflow.
By now you’re probably wondering whether drinking the infusion with a coffee maker is better than drinking it the traditional way – with a gourd and bombilla. Well they both have their pros and cons. Although I always recommend people to stick with tradition, using a coffee maker for the herbal tea has its purpose. One is convenience. This lets them save time and money by not having to buy a gourd and bombilla. But not only that, a coffee maker also lets you brew the beverage in bulk.
Tea strainer method
If you plan on using a tea strainer, put 2-3 teaspoons of loose-leaf leaves into a strainer, place over an 8 oz cup, wet the leaves with lukewarm water pouring hot water (80 – 100°F / 27 – 38°C) over the leaves and through the strainer.
Simple steeping method
The simplest method for many is to treat it like any other loose tea; steep it in hot water and then filter out the leaves before drinking. (Note: The ideal brewing temperature is approximately 170°F(77°C); using boiling water will produce a bitter, inferior beverage.)
Traditional method
But the most common way of drinking it is to continuously sip it, for several hours and adding more leaves or water as necessary. Each steep releases more flavor and nutrients, so this really is a drink you can pull on all day.
Caffeine and acidity
Compared to coffee and tea, it has a very high caffeine content, especially when brewed traditionally. For example, 250ml can have almost twice as much caffeine as 250ml of coffee. The caffeine content depends greatly on the method.
Although coffee and the South American drink both contain caffeine, it provides sustainable energy without the crash coffee often causes. An 8-ounce serving has about 85mg of caffeine compared to 130mg in 8 ounces of coffee.
It’s also less acidic than coffee.
To avoid side effects, limit consumption to 2-3 cups per day, avoiding evening consumption.
Amount to use
Drinking it is enjoyable, but many are unsure about the right amount per cup. The amount used depends on personal preference, strength, cup size, and taste. Most people use 2-3 tablespoons per cup, but some may use more or less.
It is traditionally consumed in central and southern regions of South America, primarily in Paraguay, as well as in Argentina, Uruguay, southern and central-western Brazil, the Chaco region of Bolivia and southern Chile.
French press method
The herbal infusion can be brewed using a variety of methods. Making the South American tea in a French press is a simple process that yields delicious results.
To make it in a French press, add 1 teaspoon (or around 5 grams) of leaves to your strainer for every 8 ounces of water. Pour room temperature water over all the leaves and wait at least a minute for it to get saturated. Once time has passed, pour in hot water at around 160-170oF (71-77oC). Let the tea steep for at least 5 minutes before serving.
The taste is similar when brewed in a french press or coffee maker. But compared to drinking it with a gourd and bombilla, it’s different. For a stronger brew, steep for longer.
As the saying goes, ‘sharing a mate is like sharing life.’ In South America, it is more than just a beverage, it’s a cultural tradition enjoyed communally with friends and family. Once you’ve gathered your supplies, preparing your drink is easier than you might think!