How to Brew the Perfect Chimarrão (Brazilian mate)

Chimarrao is the traditional way of drinking yerba mate in southern Brazil. Unlike the Argentine or Uruguayan style, chimarrao uses a special fine-ground, bright green erva mate that produces a creamy, frothy infusion with a milder, grassier flavour. It’s a daily ritual for millions of Brazilians, and once you get the technique down, you’ll understand why.

This guide walks you through the authentic chimarrao preparation method, step by step. Whether you’re a seasoned mate drinker trying something new or a complete beginner, you’ll be sipping like a gaucho in no time.

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What You Need

The erva mate used for chimarrao is very different from Argentine or Uruguayan yerba mate. It’s bright green in colour, almost like matcha, with a very fine powdery texture and large stems. This fine grind is what creates the characteristic creamy froth when prepared correctly. You’ll also notice it has a much shorter shelf life, so freshness matters, so look for recently packaged erva with a vibrant green colour.

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What You Do

Step 1: Fill the Gourd

Fill your cuia approximately two-thirds full with erva mate. Don’t pack it down; just pour it in loosely. This gives the erva enough room to expand when water is added, while still being enough material to create a proper infusion.

Step 2: Create the Yerba Wall

Cover the top of the cuia with your hand and tilt it to one side at roughly a 45-degree angle. Gently shake and tap the gourd so the erva settles into a slope, forming a wall of yerba on one side and an empty space on the other. This wall is essential: it creates a chamber where water can pool and infuse gradually without flooding the entire gourd at once. Use your fingers or the back of a spoon to gently compact the wall so it holds its shape.

Step 3: Swell and Infuse

Keeping the cuia tilted, slowly pour a small amount of warm water (around 70-80°C, never boiling) into the empty side at the base of the yerba wall. The fine erva will begin to absorb the water and swell. Let it sit for a minute or two so the yerba hydrates fully. This initial soaking is crucial for chimarrao as it activates the erva and starts the process that creates the signature creamy froth.

Step 4: Insert the Bombilla

Once the erva has absorbed the water, insert your bombilla into the wet side of the gourd, where you poured the water, at the base of the yerba wall. Press it gently down to the bottom. The key rule: once the bombilla is in, don’t move it. Moving the bombilla disturbs the yerba wall and can cause the fine erva to clog the filter. Place it once, and leave it.

Step 5: Serve and Enjoy

Pour more hot water (70-80°C) into the same spot, the open side near the bombilla. Fill up to just below the rim. Now take your first sip. The flavour should be smooth, creamy, and mildly grassy with a natural sweetness. Refill with hot water each time you finish the liquid. A well-prepared chimarrao can last for many refills before the flavour fades. Remember: always pour water into the same spot, never over the top of the dry yerba wall.

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Quick Recap

1. Fill the cuia two-thirds full with erva mate.
2. Cover and tilt to create a yerba wall on one side.
3. Compact the wall gently so it holds its shape.
4. Pour warm water (70-80°C) into the empty side and let it soak for 1-2 minutes.
5. Insert the bombilla into the wet side, then don’t move it.
6. Top up with hot water and sip. Refill from the same spot each time.

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Watch It in Action

If you prefer to see the process in motion, this video walks through the full chimarrao preparation:

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Everything You Need for Chimarrao

We stock authentic Brazilian erva mate, cuias, bombillas, and accessories, everything you need to get started with chimarrao.