How to prepare?
How to prepare?
Traditional hot yerba mate
- Water temperature
- 70–75 °C
- Leaf fill
- 1/2–3/4 of the vessel
- Bombilla
- With a spoon-shaped filter
- Vessel
- Calabash gourd or a ceramic or glass cup, about 200 ml
- Pouring technique
- Tilt the vessel to form a mound, then pour water into one side
- Refills
- 6–10
Start with a small pour to settle the mound, then keep pouring into the same spot.
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FAQ
What is the origin of Con Palo?
Con Palo is listed with origin country: Argentina.
What flavor profile does Con Palo have?
Con Palo is described as woody, balanced.
Is Con Palo beginner friendly?
This product is not explicitly flagged as beginner friendly.
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