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Yerba Mate Drink

Simple, repeatable steps for brewing yerba mate and upgrading it with electrolytes.

  ·  8 min read

A small origin story #

I’m Argentinian and grew up drinking mate the traditional way—gourd and bombilla, shared throughout the day. After moving to Europe I discovered bottled takes like Club‑Mate, and later, in the U.S., other mate-based energy drinks.

That set off an obsession: could I craft my own mate drink—clean, simple, and actually hydrating?

This started as a simple attempt to replace my second coffee. On foggy mornings, I wanted steady focus without the jitters—and to stay hydrated during long work blocks. The French press felt familiar, the flavor was grounding, and a light electrolyte mix turned mate into a ritual I could return to, day after day.

Why this recipe (for me) #

Clean caffeine from yerba mate + a light electrolyte profile helps sustain focus without the crash. I keep it simple, salt-forward, and lemony. Most days this replaces an afternoon coffee and reminds me to drink enough water.

Ingredients (Single Session, ~500–600 ml) #

  • Yerba mate (loose leaf): 20–25 g (≈3–4 tbsp)
  • Water: 500–600 ml
    • Hot brew: 80–85 °C (175–185 °F)
    • Cold brew: room temperature or cold
  • Lemon juice: 1–2 tsp (or a small wedge)
  • Honey or maple syrup (optional): 1–2 tsp
  • Electrolyte Mix 4g add-in (choose one):
    • Store-bought packet (e.g., LMNT, Liquid I.V.): ½ packet

Method A — French Press (fast + consistent) #

  1. Rinse press with hot water.
  2. Add 20–25 g yerba mate to the carafe.
  3. Add 500–600 ml water at 80°C. Stir gently.
  4. Steep 4 minutes, then press.
  5. In your mug or bottle, mix the pressed mate with electrolyte solution:
    • Start with 100–150 ml electrolyte solution per 500–600 ml mate, adjust to taste.
  6. Finish with lemon and optional honey.

Method B — Cold Brew (smooth + low bitterness) #

  1. Add 20–25 g yerba to a 750 ml bottle.
  2. Fill with cool water; shake gently.
  3. Steep 6–10 hours in the fridge (I like ~8h).
  4. Strain or decant.
  5. Add electrolyte mix to taste (start with ~100 ml per 500–600 ml brew), plus lemon.

My baseline ratios (easy to remember) #

  • Yerba: 1 heaping tbsp per ~150 ml water
  • Electrolytes: aim ~500–700 mg sodium per 500–600 ml serving
  • Lemon: 1–2 tsp per serving
  • Sweetener: optional, 1 tsp

What I discovered along the way #

  • 80–85°C water keeps bitterness low while still extracting a bright, grassy cup.
  • A modest electrolyte add-in (~100–150 ml for a 500–600 ml brew) feels best: noticeable, not briny.
  • Lemon does more than flavor—its acidity makes the cup taste cleaner and more refreshing.
  • Cold brew is the most forgiving: smoother, lower bitterness, easy to batch.

Tweaks I use #

  • If the brew tastes flat, add a pinch more salt or a bit more lemon.
  • If too briny, dilute with plain water or add a touch of sweetener.
  • For late sessions, I halve the yerba and focus on the electrolyte/lemon profile.

DIY Club Mate-Style Recipes #

These recipes take a different approach—sweet, carbonated, and more like energy drinks than hydration-focused beverages.

Equipment for carbonated versions #

  • Large pot and heating plate
  • Accurate scale (essential for consistent results)
  • Fine mesh strainer or coffee filter
  • Soda carbonation device (SodaStream, Soda Maxx, or CO₂ tank setup)
  • Fridge space for cooling

Base brewing technique for all soda recipes #

  1. Heat water to 75°C (167°F) — avoid boiling, which makes mate bitter
  2. Steep mate tea for 10 minutes for stronger flavor extraction
  3. Filter tea thoroughly to remove all sediment (double-filter if needed)
  4. Add remaining ingredients while tea is still warm to help dissolution
  5. Cool completely before carbonating (cold liquid holds CO₂ better)

Hacking Club Mate “Imitate” – Scaled to 1 L #

This recipe aims to replicate the original Club-Mate flavor profile with its distinctive molasses sweetness.

Imitate (Caffeine Version)

  • 1 L water
  • 7.7 g green mate tea
  • 1 tablespoon cane sugar molasses (~12 g)
  • 0.18 cups raw cane sugar (~40 g)
  • 0.136 g caffeine powder
  • 0.045 tbsp citric acid (~0.135 g)

Maca Mate (Non-Caffeine Version)

  • Replace caffeine powder with 0.18 tsp maca powder (~0.36 g)

Notes on this recipe:

  • The molasses gives that characteristic Club-Mate depth
  • Lower mate concentration than my daily recipe, but longer steep time
  • Caffeine powder adds punch beyond the natural mate caffeine
  • Citric acid provides the subtle tartness

Dave-Mate (Makezine Recipe) – 1 L #

A maker-community favorite with complex sweetener blend and guarana boost.

Ingredients:

  • 1 L water
  • 50 mL yerba mate leaves (~20 g)
  • 15 mL agave syrup (~20 g)
  • 15 mL simple syrup (~15 g)
  • 1.25 g molasses
  • 1.25 g guarana powder
  • 0.6125 g citric acid
  • Drop of orange bitters

Notes on this recipe:

  • Higher mate concentration gives stronger herbal flavor
  • Guarana adds natural caffeine plus a subtle nutty note
  • Orange bitters provide complexity (use sparingly)
  • Multiple sweeteners create layered flavor

Open Mate Soda (Pittsburgh Recipe) – 1 L #

The sweetest version, designed for maximum energy-drink appeal.

Ingredients:

  • 1 L water
  • 28 g Chai mate tea (or regular yerba mate)
  • 0.83 cups raw cane sugar (~166 g)
  • 0.5 g caffeine powder
  • CO₂ to taste

Notes on this recipe:

  • Highest sugar content—definitely an energy drink
  • Chai mate adds spice notes if available
  • Very high caffeine from both mate and added powder

Open Mate Beta 2 (Interlock Rochester) – 1 L #

A balanced middle ground with fresh lemon juice.

Ingredients:

  • 1 L water
  • 10 g yerba mate tea
  • 0.67 cups sugar (~134 g)
  • Juice of 0.17 lemons (~1 Tbsp)
  • 0.17 tsp citric acid (~0.85 g)

Notes on this recipe:

  • Fresh lemon juice instead of just citric acid
  • Moderate sweetness level
  • Simple ingredient list

Original Club Mate (Approximate) – 1 L #

Based on reverse-engineering the original ingredient list.

Ingredients:

  • 1 L water
  • 4 g mate tea extract (or ~12-15 g dried mate for equivalent strength)
  • ~40 g corn syrup
  • ~40 g sugar
  • ~1 g citric acid
  • Natural caffeine flavor
  • Caramel color (optional, for appearance)
  • Carbon dioxide

Notes on this recipe:

  • Uses corn syrup like the commercial version
  • Lowest mate concentration but industrial extraction is more efficient
  • Caramel color for that golden Club-Mate look

My brewing observations for soda versions #

Temperature matters even more: At 75°C, you extract flavor compounds without excessive tannins. Higher temps make the final soda harsh.

Double-filter everything: Any sediment will create nucleation points that make your soda go flat faster.

Dissolve additives while warm: Sugar, molasses, and especially caffeine powder dissolve much better in warm liquid.

Carbonate cold: Room temperature sodas will foam over. Aim for 4°C or colder.

Caffeine powder handling: Measure carefully—it’s potent and bitter. Mix thoroughly to avoid hot spots.

Flavor tweaking for DIY sodas #

  • Too bitter: Reduce mate quantity or steep time, add more sweetener
  • Too sweet: Add more citric acid or lemon juice
  • Flat taste: Increase citric acid, try a pinch of salt
  • Weak mate flavor: Increase tea quantity rather than steep time
  • Harsh/astringent: Lower brewing temperature, shorter steep

Safety notes for soda recipes #

  • Caffeine awareness: These recipes can contain 100-200mg+ caffeine per liter
  • Caffeine powder: Measure precisely—small amounts are very potent
  • Carbonation pressure: Follow your equipment’s safety guidelines
  • Storage: Consume within a few days; homemade sodas don’t have preservatives

The tale of two approaches #

My electrolyte mate and these soda recipes represent two different philosophies. The daily version prioritizes hydration, clean energy, and sustainability. The soda versions capture the social, celebratory aspect of mate—fizzy, sweet, shareable.

Both have their place. The electrolyte version keeps me grounded through long work sessions. The DIY sodas are weekend projects, party drinks, or when I’m feeling nostalgic for European hacker spaces.

Notes & safety #

  • Yerba mate contains caffeine; adjust intake to your tolerance.
  • If using magnesium, stay within label guidance and personal tolerance.
  • Potassium salt is potent — measure lightly if you’re new to it.
  • Caffeine powder is highly concentrated—measure carefully and mix thoroughly.

See also #

  • For carbonated versions, experiment with different CO₂ levels—some prefer light fizz, others want aggressive carbonation.
  • Try infusing the mate with other herbs during brewing: mint, lemon verbena, or ginger.

References #

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