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The Problem with mass producing is, getting the right bottles is so expensive, that is not worth is anymore… maybe you can give us an advise where we can order very cheap bottles?
Heyho! Chemist here. Filtration is literally the bane of humanity. Exercising patience is key. One thing to take note of: If you are planning to reduce your extract's volume later on, I really do recommend washing your filter (with, in this case, the mate leaves still in there) to make sure most of your extraction liquid is carried over. This will, obviously, continously increase your volume of liquid, but, no problem if you later reduce it. My recommendation for filtration: Do something else to let gravity do its thing. Aaaand: Always wet your fiters (be it cloth or paper) beforehand, otherwise capillary forces will pull a lot of your extraction liquid into the filter and you will lose even more of it. Awesome idea to try your hands on home made Mate Soda, I love it. :)
What about using milk punk from the cocktail world as filtration methods? the proteins will coagulate and filtrate more easily. since andong already added Citric acid.
@@trannamnguyen3456 Very interesting! I did not know of that method, but it seems promising for adressing the cloudyness. Effectively precipitating all suspended particles through coagulation. Super cool!
@@OmniversalInsect Would'v been really dope, but then - who also owns a vacuum pump? :D And when does it stop being "home made" and starts being "quasi-industrial made but at home"? :D
choosing a yerba with a coarser grind and going 'cold brew' would probably result in a clearer looking drink (edit: +makes the brew less bitter). also you could skip the food coloring and caramelize some of the sugar you use.
@@smuecke I never did a diy club mate like the one in the video, so I'm not sure. for my regular cold brew yerba mate (no sugar, no carbonation, just plain old yerba and water) a 24h steep works fine.
Hey, small but important additon: If you dont want to slowly cold brew (avoids bitterness), try to use hot water that isnt above 75°C/167°F (better ~65°C/149°F) since thats the point where yerba mate begins releasing exponentially more bitter substances then actual flavour.
Andong, I am from Brazil and live in Berlin. I think you missed a important point in the recreation of Mate. I have recreated many times Club Mate and you are using the wrong Yerba. Clube Mate is made with roast Yerba, aka. Mate Leao. Actually how we say in Portugueses "Erva". You are using the Erva version of the drink one drinks with the metal straw. It looks green and taste like chlorophyll. On the beaches of Rio de Janeiro is super normal to to drink some thing like Clube Mate, but with no gas, super sweet and it is sold by ppl wandering on the beach. One should use the brand "Mate Leao". That is the roasted version and you dont need to add any color to the mixture. I good comparison would be green/black/white tea, that originates from the same plant, but is treated differently. Liked you channel a lot ! have a nice one
If you make sure to cool the water before carbonating it, it'll bind more of the CO2, resulting in more fizziness in the final product. Can't wait to try this out, since i regularly drink both yerba mate and club mate.
from my experience with homebrewing beer and wine, i would suggest two tecniques you could use to get a more clear result. 1. you could cold crash the tea, before making it a syrup. leaving it in a cold fridge over night letting the sediment draw itself to the bottom and then transfer the cleared liquid to another vessel. 2. you could use a little gelatine, mixing it in with the tea and leaving it over night letting the gleatine stick to all the sediment and drawing it to the bottom so you can collect the clear liquid. hope you reads this and it helps you in the future 😊
Adding citric acid prior to reducing could be worth testing, that way you get what is called inverted sugar (cleaving the sucrose to glucose and fructose) that has a sweeter taste so you can use less sugar, also is less likely to crystalize if you store the syrup in the fridge. Bonus is you can say you've done some chemistry :)
Some amount of hydrolysis will occur even if it's just sugar and water. Acid and salt do both make the process occur faster though, so you might end up with like 75% completion rather than 50%.
Followed by your supervisor summoning you to his office and asking if everything's alright (not that it's his interest that you're healthy or anything), you've been going away for 20 to 30 minutes per day while clocked in, then he does some bullshit math to tell you how much percent of your working time is lost and how much they lost on money like you didn't study math.
You could try clarifying the extract with Magnesium Bicarbonate, (before turning it into a syrup). Darcy O'Neil from Art of Drink has video on clarifying extracts and syrups
Hey very cool. You seem to have missed the fact that yerba mate comes in both smoked and unsmoked varieties (the Chimarrao is a completely third thing). I have made my own club mate clone many times and definitely prefer it with unsmoked yerba mate. As you noted the fine powdery mate is not a good idea, in fact I recommend straining the dry mate to get some of the powder out. You missed three other very important factors: You need to invert the sugar sliiightly caramelizing it, then briefly toast the mate in the sugar before adding water and finally you need to add guar gum to get the right mouth feel.
I used Playadito (way less fines then Canaris) and filtered the Brew about five times with an Aeropress and pretty much got a completely clear result. Also I suggest to brew the Yerba at 70-80c to give it a more complex flavor profile.
At the hacklab we regularly make our own batch of mate, but instead of using carbonated water and bottling it we put it in a keg and have it on draught! A bit of ginger in the flavoring also works really well.
I first made the drink according to this recipe, then made a second batch using the tips from the comments. I prefer the second batch. - "Cold brew" over night - Mix in citric acid prior to reducing - Also I was using a cheesecloth as the first stage of filtration, twisting the cloth to get a higher yield of 866ml before reducing. I actually had to double the other ingredients in that batch because otherwise it would have been too intense.
Maybe I'm dumb but isn't the dilution ratio math wrong? If ratio is 1:10, this means there are 10 parts of item B for 1 part of item A. Which means the total number of parts is 11 and that your concetration % is actually 1/11 or 9.09%
@@strophariacaerulea oh yeah. In the case of the video, that’s correct. Sorry. Should have stated that my example assumed the item being diluted was 100% instead of 50%.
In Brazil, a slightly alcoholic natural version of this drink is consumed. It is made with toasted yerba mate tea, lemon juice, and cane syrup, which are left to ferment for a few hours. The result is a refreshing and lightly fizzy beverage.
I've made 'Home Mate' quite a few times. I ran into the same problem with trying to filter the extract to make it clear, but found that using an Aeropress with a couple of paper filters works pretty well, since you can use pressure to push the extract through. Also, letting the extract sit in the fridge helps the sediment fall to the bottom, and the clear extract can then be decanted to another container. For the color, instead of using food coloring, I just substitute some of the sugar with dark molasses.
In regards to the problems of straining out the very fine mate: Since you're making a mate tea how about bagging the matte in some cheesecloth and tying it with some string and then pouring the hot water over top and letting it steep? Probably a good idea to squeeze out most of the juice from the bag once it's steeped to maximize the extraction. And you might want to let it steep for more than 10 minutes. But worth it for the time saved in not having to strain the tea 3+ times after it's been made with loose leaf. :)
In argentina, we cover our mate with our hand or with a damp towel, turn it upside down, and shake it a lot.That way you already sift out lots of the dust. Also, sometimes it's good to shake the package before opening it because the coarser leaf will bottom inside the package while in transport. TL;DR Shake shake shake
Food preservation feels like a topic that would work well for you? Lots of history, lots of different recipes for all kinds of things. From pickles to kimchi, or even alcoholic beverages like mead and beer? The reinheitsgebot as a marketing scheme could be a nice fit - although it's been done before, I guess. And beer brewing is really fun (the smells alone are worth it) - doesn't take that much special gear either (some large pots, a plastic fermenter, ..).
Ive done this before by myself. I prefered melasse (a dark sirup made out of sugar cane) over brown sugar and brown sugar over white sugar. I tried using lemon first but I wasnt in love with the added fruityness, so I took citric acid too. If u want more carbonation or want to skip the cooking it down, you can carbonate your unsweetened tea and add the melasse or some simple sirup after.
I tried this with "caamate Yerba Mate Bio" exactly like your recipe and it doesn't taste exactly like Club Mate. It actually tastes better. I tried this before without citric acid and it didn't taste that good. Thank you very much for the video. Btw I filtered with a nut cloth and then coffee filters (needed multiple since the sediment clogged the filter) and it is almost completely without particles. The mate I used is also pretty coarse.
@@jmcewans I'd even suggest that if you're making this at home, you can go a step further and caramelize the sugar before mixing it with the "tea" and make it slightly addictive.
I reccomend you look into pruchasing a small bit of bentonite to use in clarifying these sodas you make. Mix a bit into a cloudy bevrage, let it settle overnight and decant.
Hi, Argentinian here! Temp of the water should be 70/80°C, boiling water makes yerba VERY bitter and like burnt, cold brew could work just fine, but I'd try a drip coffee machine for this kind of extraction. Also, a 🧉 is about 150 grams of yerba (maybe less) for more of one liter of water, maybe that's why it didn't turn out more clear? Or try mate cocido, it's clearer and comes in tea bags for ready to go infusion. We watch your videos and wish we had all the cool stuff you guys have over there, and your energy and creativity 💖🙌🏻
You can clear up liquids that have lots of suspended particulates with bentonite clay. There's medical grade "Bentonit" here in German that's perfectly safe for human consumption. Add a teaspoon or so, mix and let the liquid sit for a day. Most of your particulates will have sunk to the bottom, and you can pour off the cleat liquid with a little gentle care.
You can just print on regular paper and use a tiny bit of milk to stick it onto your bottles. It feels like that shouldn't work, but it really does! Also comes off super easy again if you soak it in warm water, which is great for reusing bottles!
You could clear the extract even better with agar-agar. You just have to add it to your extract, let it set, freeze it and when it thaws the extract will flow out of the agar-agar gel and the sediment will stay within the gel.
@@bip321boom But wouldn't 1:1 then mean that 100% of the solution is ingredient? Nobody uses it like that. But you are right - the final solution has 1:10 of the ingredient.
I'm definitely trying that. To make it clearer, you could clarify the tea with egg whites or by painstakingly filtering it through coffee paper filters. I used it to make a cashew beverage called cajuína. You should definitely try that.
I tried this a couple years ago when Club Mate had delivery issues because they ran out of crates and bottles (allegedly). The filtration has been my bane as well, to get it to a point where I wouldn't use 10 coffee filters for a minute amount I just took the sieve with the mate outside and shook out the fines for a minute or so. To get rid of most of the rest you can do a cold rinse afterwards before you actually brew it. The rest will settle in unsweetened concentrate when you let it rest in the fridge (without moving it of course).
Hiya! For the yerba mate filtration process, I found out that you can use paper filter bags for the Toddy Cold Brew Maker, which would greatly reduce the fine sediments in the liquid content with next to no efforts. Either way, I am making this today. Thank you!
Mein Edeka um die Ecke hat leider meine lieblings Marke RIO-Mate aus dem Program gekickt. Das Zeug hate die Volle 32, Mg an Koffein. Das Du gerade jetzt um die Ecke kommst und mir zeigst wie ich eine gut Ladung Koff bereiten kann ist Klasse. Danke Andong.
nice, I have been waiting for that kind of video! why didnt i see it before? i always use a french press instead of the first two filtering steps - saves a lot of time. and for labeling you can use ordinary paper and apply some simple milk when sticking them on. always Works! but only on cold glass. ask your grandma!
When mixing syrups with carbonated water the old soda fountains had an interesting trick. Their soda handle had a regular "pour" feature but if you tilted the handle the other way a high pressure stream would come out and that was how the mixed the syrup in.
Great video. Couple of comments: As someone who's been making my own syrups for soft drinks for many years, I prefer a 2:1 syrup over a 1:1, though this is mostly due to 2:1 syrups storing better. And you lose less carbonation when adding sparkling water to syrup than when adding syrup to sparkling water.
To clear up the Mate extract you could try to use the tricks of the beer brewing community. You could use Irish Moss to clear it up and filter the suspension Furthermore, the most convenient way to filter the extract is to use a Buchner funnel (lab equipment) with suction flask, filter paper and vacuum pump. A hand pump should be sufficient. I know that this method is not entirely "from scratch" anymore, but in order to obtain a nice product without much equipment, buying this should be considered.
I came here to be a cheeky argentinian but it is actually made with yerba so that was a weird surprise haha. I *think* ours is coarser so there is less dust going up in the straws we use to drink (which have a filter on their own but too much dust and get clogged) though I cantconfirm it -- Another way we drink yerbamate is as an infusion (teabags with it) but we generally add milk to it, which honestlymakes it quite good, though a bit too mellow
To get the clearest result possible try using gelatine. You mix a very little amount of gelatine with water and put that into the cold solution. After letting it settle for a day the gelatine will have bound to the murky stuff and you can easily filter it out using a strainer. This method is used in wine and beer making for example!
I read that you can brew the same batch of leaves up to 3 times. I tried two and the second batch was way closer to the club mate colour and taste, while the first batch was very floral. I used about 80(probably less because stuff cools) °C water and I imagine mixing 3 batches would yield an average good flavour. I will also experiment with soaking the leaves for a bit, that might take away some of the most floral notes and the powdery leaves.
Trz mass-producing Paåareta - it+s a niche drink from Istria, Croatia. Brings back fond childhood memories of the summer holidazs. It has a seeet tangerine taste.
You should definitely try making it traditional style since you got some yerba on hand. Mate is my morning drink and i love it very much, you might enjoy it too!
Theres a much more easy and fitting way to do this recipe if you live in Germany. Buy Rüben syrup, mate Teebags from Rossman or Dm and lime juice. The Rüben syrup is natural german sweetener with malty/caramel flavor and gives a golden color. No straining needed it’s clear everytime. And practically tastes like club mate. You can add all the ingredients In one tea kettle and stir. If anyone wants a clearer recipe feel free to ask I figured all this stuff out years ago even down to the sparkling water to tea ratio
I tried making some myself some years ago. Personally I think the club mate has strong molass flavors so I used muscovado sugar (or added molass) instead of refined sugar.
Thanks to the previous video I had to try this drink and I liked instantly. And if this even tastes better than I really want to try make this one. Hope I can find the Yerba in the Netherlands
Mate in the form of chimarrão is more common in the south of Brazil. From the southeast upwards, we consume mate with lemon, which uses the toasted version of mate, and I think it would be more suitable for this use.
Simple syrup is 2:1, so more sugar and less water. Don't use paper towels to filter liquids, they leave behind paper fibers. I don't blame you for not knowing, but those things will be used in other recipes. Lighter drinks may show the taste of the paper and 2:1 simple is shelf stable while 1:1 is not. Small detains can* matter a lot. Edit: If you want to make your drink clear, look at what mixologists are doing. You can add milk and lemon to it and filter a few times (in a coffee filter, this time not just because I'm a nerd, it really does make a diference). There are also powders that you can buy that cause the fibers and solids in the drink to hug each other tight and now again... You can filter it. I saw that powder in the channel "how to drink", but I don't remember the name of it. I usually just to the ricotta method.
Short fast recipe for this flavor's lovers: boil, filter, add milk + sugar. Bread or toasts with butter / jam make the complete journey. Good childhood memories.
I wonder if you could make this as kombucha and how it would compare? Usually you do it out of regular tea but I've seen mate kombucha. Kombucha has carbonation, acidity and sugar, so I bet it would work pretty well (+ now it's probiotic!)
I've made kombucha with yerba mate before, it tastes pretty good! I'd compare it to green tea kombucha if you're curious, a bit lighter(?) in taste than regular black tea
I gave up on filtering Mate tea. But you can make use of sedimentation to get clear liquid - just let it sit for a day, then you will be left with slurry at the bottom and clear mate extract on top that you can siphon. Color even without additional food coloring gets quite close to Club Mate, too - but might also take on a very dark almost black color, depending on how much it is exposed to oxygen and its acidity. In my experience if you want a Club Mate like color it's better to add the acid later to allow some darkening, and keep it in a closed container to avoid too much darkening while letting it settle.
…also the slogan for Club Mate was "kann man sich dran gewöhnen" ("you can get used to it") - if you already managed to get used to Club Mate, you can might even get used to mate ice tea without sugar. Since the addictive properties of caffeine and sugar combined not only add up, but multiply it might benefit your health if you don't consume those substances combined. It helped me very much with losing some weight to just drink unsweetened mate ice tea instead of mate lemonade.
When Andong said "Canarias wins" Im pretty sure uruguayans start the celebration yellin at Argentina. Canarias es la yerba de los que saben. Shout out from Chile
U could try to clarify it with milk, since u have to put in the cirtic acid and filter it anyway. There is a good video on this topic by dan fellows. It is about his ice tea but i think it should also work for the Mate.
Aaaah, you made my day. I tried before, using a recipe from MAKE magazine; but I hoped to find something sodastream compatible. I just thought about it yesterday. What a timing, thanks Andong! (reason being that I live in Switzerland, and it's 4 Euros per bottle)
Alright, I had to try it straight away just before going to bed and just finished preparing it. Organic Brazilian coarse maté, green. Pinch of orange food coloring. Filtered through 5 coffee filters. Slightly turbid, very beautiful color, great taste. Not exactly like Club Maté, but a very good subsitute. Can recommend!
To clarify you can use something called Bentonite Clay - Let the clay sit in the drink until it reaches the clarity you want and just siphon the drink off from the clay since all the clay and sediments will settle to the bottom.
@mynameisandong , color me intrigued. I got exposed to yerba mate (as well as mate de coca!) interacting with UN Peacekeepers (from Chile) in Iraq. I never quite developed a taste for it, but was always grateful for the camaraderie shared around some steaming cups of mate on a chilly desert night. I'm thinking the next step would be to increase the sugar content, pitch it with some yeast (Lalvin EC-1118 champagne yeast, I think.), and let it ferment to naturally carbonate and produce some alcohol content (maybe 4-5%). Time to bust out the homebrew gear.
You can use food-grade diatomaceous earth (sometimes called "Celite") to filter out the clay sized particles causing the cloudiness in your mate extract.
You can clarify in the same manner as German brewers do beer; with an inert colloidal agent that binds to the minute particles and then settles to the bottom
Have you tried clarifying the particulates out of the mate with agar agar? Apparently you can use it like a floculant by dissolving some agar agar in a liquid, not enough to fully turn it into jelly, but just enough to turn it into a jello that falls apart the moment you tilt the container. Pour the jello through a very fine strainer, and the jello will break and allow the liquid to flow through, but the jelly globules will trap and hold onto the particles. I've attempted it before but didn't pull it off because I added too little agar agar.
Try making mushroom ketchup (I did one from Townsends YT channel)- you get a great story and an excellent condiment that is easy to prepare. It's somewhat similar to soy sauce and Worchestershire (both as a condiment and an ingredient when making stews &c), but I prefer it to both, and you can dry the byproduct and powder it as a flavour bomb when cooking.
As a Club Mate enjoyer myself I have to say that there are many Mate variations out there. Mio Mio, Fritz Mate, Mate Mate and probably more. They all taste more fruity or less sharp. Maybe I‘m not speaking for all people here but Club Mate is so popular BECAUSE of it‘s tangy, less sweet taste. I like it better than the other brands at least
Yea though Fritz Mate tastes even more tangy in my experience, it was the same feeling as when I tried club mate the first time, at first: "Ehhh now that actually tastes like an ash tray" until I tried it a second time.
just on the first two minutess of the vid, but Cruz de Malta is my favourite yerba for mate as an argentinian.. Canarias is also super good. Anything brazillian for Chimarrão is just built differently hahahah great, just not my cup of tea.. or well, mate!
kind of funny, Bionade just created a new mate lemonade which doesnt taste that smokey and quite peachy too. they even wrote peach on the packaging even thoug i didnt see peach as an ingrefient. maybe they used a similar kind of mate as you
Für den letzten Filter-Schritt kann man sehr gut einen Unterdruckfilter nutzen, das lässt sich schon mit ein paar Schläuchen und einem Wasserhahn machen. Es gibt einige Anleitung online. Dadurch geht es viel schneller.
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The Problem with mass producing is, getting the right bottles is so expensive, that is not worth is anymore… maybe you can give us an advise where we can order very cheap bottles?
Thank you for the recipe. I feel intrigued to try it, especially seeing as you tried Argentinian, Brazilian and Uruguayan yerba mate, too.
@@silent.us3r Buy it from your local wine maker supply, its less than 1€ per bottle, or if you just want to mass gift it, use used beer bottles-
i dont have instagram 😭
but i love these bottles
Heyho! Chemist here. Filtration is literally the bane of humanity. Exercising patience is key. One thing to take note of: If you are planning to reduce your extract's volume later on, I really do recommend washing your filter (with, in this case, the mate leaves still in there) to make sure most of your extraction liquid is carried over. This will, obviously, continously increase your volume of liquid, but, no problem if you later reduce it. My recommendation for filtration: Do something else to let gravity do its thing. Aaaand: Always wet your fiters (be it cloth or paper) beforehand, otherwise capillary forces will pull a lot of your extraction liquid into the filter and you will lose even more of it.
Awesome idea to try your hands on home made Mate Soda, I love it. :)
What about using milk punk from the cocktail world as filtration methods? the proteins will coagulate and filtrate more easily. since andong already added Citric acid.
@@trannamnguyen3456 Very interesting! I did not know of that method, but it seems promising for adressing the cloudyness. Effectively precipitating all suspended particles through coagulation. Super cool!
Should've bought a vacuum filter and funnel.
@@OmniversalInsect Would'v been really dope, but then - who also owns a vacuum pump? :D And when does it stop being "home made" and starts being "quasi-industrial made but at home"? :D
@@Lordmuhkuh23 Just bodge it using a vacuum cleaner
choosing a yerba with a coarser grind and going 'cold brew' would probably result in a clearer looking drink (edit: +makes the brew less bitter). also you could skip the food coloring and caramelize some of the sugar you use.
this is the way. i'm going to try this, thank you!
Gold is always in the comments.
Plus cold brewing will likely yield a milder, less harsh infusion.
How long would you let it infuse?
@@smuecke I never did a diy club mate like the one in the video, so I'm not sure. for my regular cold brew yerba mate (no sugar, no carbonation, just plain old yerba and water) a 24h steep works fine.
Hey, small but important additon: If you dont want to slowly cold brew (avoids bitterness), try to use hot water that isnt above 75°C/167°F (better ~65°C/149°F) since thats the point where yerba mate begins releasing exponentially more bitter substances then actual flavour.
Andong, I am from Brazil and live in Berlin. I think you missed a important point in the recreation of Mate. I have recreated many times Club Mate and you are using the wrong Yerba. Clube Mate is made with roast Yerba, aka. Mate Leao. Actually how we say in Portugueses "Erva". You are using the Erva version of the drink one drinks with the metal straw. It looks green and taste like chlorophyll. On the beaches of Rio de Janeiro is super normal to to drink some thing like Clube Mate, but with no gas, super sweet and it is sold by ppl wandering on the beach. One should use the brand "Mate Leao". That is the roasted version and you dont need to add any color to the mixture. I good comparison would be green/black/white tea, that originates from the same plant, but is treated differently. Liked you channel a lot ! have a nice one
Thank you for providing information & context, it is appeciated!
@@gozerthegozarian9500 :)
Nothing is better then enjoying a Club Mate while learning how to make your own
Except enjoying pretty much any other Mate (Mio Mio for example) while doing that :D
@@RF-qy8vr LAMATEE
Club Mate Zero 👍🏻
@@UweKeimigitt
Mach die Filterpapiere immer erst nass mit Wasser, bevor du etwas filterst. So hast du eine größere "Ernte" von deinem Extrakt.
This is the way!
They didnt give me a factory tour so i became the factory myself.
-Andong probably...
If you make sure to cool the water before carbonating it, it'll bind more of the CO2, resulting in more fizziness in the final product. Can't wait to try this out, since i regularly drink both yerba mate and club mate.
from my experience with homebrewing beer and wine, i would suggest two tecniques you could use to get a more clear result.
1. you could cold crash the tea, before making it a syrup. leaving it in a cold fridge over night letting the sediment draw itself to the bottom and then transfer the cleared liquid to another vessel.
2. you could use a little gelatine, mixing it in with the tea and leaving it over night letting the gleatine stick to all the sediment and drawing it to the bottom so you can collect the clear liquid.
hope you reads this and it helps you in the future 😊
Adding citric acid prior to reducing could be worth testing, that way you get what is called inverted sugar (cleaving the sucrose to glucose and fructose) that has a sweeter taste so you can use less sugar, also is less likely to crystalize if you store the syrup in the fridge. Bonus is you can say you've done some chemistry :)
Some amount of hydrolysis will occur even if it's just sugar and water. Acid and salt do both make the process occur faster though, so you might end up with like 75% completion rather than 50%.
there's nothing better than a club mate in the morning, followed by 30 minutes of paid toilet time at work
It’s time to take a shit on the company’s dime 😅
@@DURCHFALLSUPPE your name is perfect 😂😂
@@DURCHFALLSUPPE Boss makes a dollar, I make a dime. That's why I shit on company time :D
i hope my employer doesn't find this, this comment did better than I expected lol
Followed by your supervisor summoning you to his office and asking if everything's alright (not that it's his interest that you're healthy or anything), you've been going away for 20 to 30 minutes per day while clocked in, then he does some bullshit math to tell you how much percent of your working time is lost and how much they lost on money like you didn't study math.
You could try clarifying the extract with Magnesium Bicarbonate, (before turning it into a syrup). Darcy O'Neil from Art of Drink has video on clarifying extracts and syrups
You could also use agar if you don't mind it filtering for a while!
Hey very cool. You seem to have missed the fact that yerba mate comes in both smoked and unsmoked varieties (the Chimarrao is a completely third thing). I have made my own club mate clone many times and definitely prefer it with unsmoked yerba mate. As you noted the fine powdery mate is not a good idea, in fact I recommend straining the dry mate to get some of the powder out. You missed three other very important factors: You need to invert the sugar sliiightly caramelizing it, then briefly toast the mate in the sugar before adding water and finally you need to add guar gum to get the right mouth feel.
I used Playadito (way less fines then Canaris) and filtered the Brew about five times with an Aeropress and pretty much got a completely clear result. Also I suggest to brew the Yerba at 70-80c to give it a more complex flavor profile.
Happy to announce that they finally started selling club mate in the supermarkets here in the Netherlands
A local grocery store here in Oregon has Club Mate. It's my goto during Summer. Glad to see a good homemade recipe
At the hacklab we regularly make our own batch of mate, but instead of using carbonated water and bottling it we put it in a keg and have it on draught!
A bit of ginger in the flavoring also works really well.
Your channel is the most underrated cooking channel on all of TH-cam. Thanks for getting me excited to try new stuff in the kitchen! Dankie Aandong.
I first made the drink according to this recipe, then made a second batch using the tips from the comments. I prefer the second batch.
- "Cold brew" over night
- Mix in citric acid prior to reducing
- Also I was using a cheesecloth as the first stage of filtration, twisting the cloth to get a higher yield of 866ml before reducing. I actually had to double the other ingredients in that batch because otherwise it would have been too intense.
Maybe I'm dumb but isn't the dilution ratio math wrong? If ratio is 1:10, this means there are 10 parts of item B for 1 part of item A. Which means the total number of parts is 11 and that your concetration % is actually 1/11 or 9.09%
Pretty sure you're correct and my maths sucks :)
@@mynameisandongregardless, excellent video as always.
~4.5%, because the item A already had only 50% sugar... so not too far off 😀
@@strophariacaerulea oh yeah. In the case of the video, that’s correct. Sorry. Should have stated that my example assumed the item being diluted was 100% instead of 50%.
My math senses were tingling!
In Brazil, a slightly alcoholic natural version of this drink is consumed. It is made with toasted yerba mate tea, lemon juice, and cane syrup, which are left to ferment for a few hours. The result is a refreshing and lightly fizzy beverage.
Que massa! Qual é a bebida?
Great recipe! To avoid adding food coloring, you can also use a brown sugar! It will naturally give you the golden color you're looking for.
To clear it up add Irish moss or chitosan when boiling ...Known as fining agents, Same way brewers make clear beer.
dude the quality on this mans videos just keeps getting better
"je comprends pas" 😋 c'était inattendu !!
I've made 'Home Mate' quite a few times. I ran into the same problem with trying to filter the extract to make it clear, but found that using an Aeropress with a couple of paper filters works pretty well, since you can use pressure to push the extract through. Also, letting the extract sit in the fridge helps the sediment fall to the bottom, and the clear extract can then be decanted to another container. For the color, instead of using food coloring, I just substitute some of the sugar with dark molasses.
In regards to the problems of straining out the very fine mate:
Since you're making a mate tea how about bagging the matte in some cheesecloth and tying it with some string and then pouring the hot water over top and letting it steep? Probably a good idea to squeeze out most of the juice from the bag once it's steeped to maximize the extraction. And you might want to let it steep for more than 10 minutes. But worth it for the time saved in not having to strain the tea 3+ times after it's been made with loose leaf. :)
That’s a good idea!
Omg, Club Mate is my absolutly favorite drink!
In argentina, we cover our mate with our hand or with a damp towel, turn it upside down, and shake it a lot.That way you already sift out lots of the dust. Also, sometimes it's good to shake the package before opening it because the coarser leaf will bottom inside the package while in transport.
TL;DR Shake shake shake
i love how you added an tldr to a two sentence comment =D
@@erlannderrantem6972 you never know haha
Food preservation feels like a topic that would work well for you? Lots of history, lots of different recipes for all kinds of things. From pickles to kimchi, or even alcoholic beverages like mead and beer? The reinheitsgebot as a marketing scheme could be a nice fit - although it's been done before, I guess. And beer brewing is really fun (the smells alone are worth it) - doesn't take that much special gear either (some large pots, a plastic fermenter, ..).
Ive done this before by myself. I prefered melasse (a dark sirup made out of sugar cane) over brown sugar and brown sugar over white sugar. I tried using lemon first but I wasnt in love with the added fruityness, so I took citric acid too. If u want more carbonation or want to skip the cooking it down, you can carbonate your unsweetened tea and add the melasse or some simple sirup after.
I tried this with "caamate Yerba Mate Bio" exactly like your recipe and it doesn't taste exactly like Club Mate. It actually tastes better. I tried this before without citric acid and it didn't taste that good. Thank you very much for the video. Btw I filtered with a nut cloth and then coffee filters (needed multiple since the sediment clogged the filter) and it is almost completely without particles. The mate I used is also pretty coarse.
My tip, there are toasted variants of Mate that have a more "chocolaty" taste which will prob go better with the drink you're trying to make.
I think this is the key
@@jmcewans I'd even suggest that if you're making this at home, you can go a step further and caramelize the sugar before mixing it with the "tea" and make it slightly addictive.
Ooooh. Thanks!
@@Swordphobic the one he used canarias is toasted because it's an Uruguayan yerba
Uruguayan argentinian and Paraguayan yerbas are always toasted
@@velazquezarmouries I'm used to drink mine on a darker toast than that.
I reccomend you look into pruchasing a small bit of bentonite to use in clarifying these sodas you make. Mix a bit into a cloudy bevrage, let it settle overnight and decant.
Hi, Argentinian here! Temp of the water should be 70/80°C, boiling water makes yerba VERY bitter and like burnt, cold brew could work just fine, but I'd try a drip coffee machine for this kind of extraction. Also, a 🧉 is about 150 grams of yerba (maybe less) for more of one liter of water, maybe that's why it didn't turn out more clear? Or try mate cocido, it's clearer and comes in tea bags for ready to go infusion. We watch your videos and wish we had all the cool stuff you guys have over there, and your energy and creativity 💖🙌🏻
Club Mate tastes actually harsh and bitter. I think they definitely don't brew it the traditional way.😅
In Brazil we have yet another variety of mate, more toasted and darker than any of these. Matte Leão is the most famous brand of this type
You can clear up liquids that have lots of suspended particulates with bentonite clay. There's medical grade "Bentonit" here in German that's perfectly safe for human consumption. Add a teaspoon or so, mix and let the liquid sit for a day. Most of your particulates will have sunk to the bottom, and you can pour off the cleat liquid with a little gentle care.
You can just print on regular paper and use a tiny bit of milk to stick it onto your bottles. It feels like that shouldn't work, but it really does!
Also comes off super easy again if you soak it in warm water, which is great for reusing bottles!
life is good when Andong uploads
You could clear the extract even better with agar-agar. You just have to add it to your extract, let it set, freeze it and when it thaws the extract will flow out of the agar-agar gel and the sediment will stay within the gel.
@@cloneoffunkenstein or add an egg white like for clarifying stock
Actually you have to dilute the 50% solution 1:9 in order to achieve 5% :)
1:10 is the right dilution. It just doesn't mean that you add 10 parts water. It means that the final concentrarion is one tenth of the stock.
@@bip321boom But wouldn't 1:1 then mean that 100% of the solution is ingredient? Nobody uses it like that. But you are right - the final solution has 1:10 of the ingredient.
I'm definitely trying that.
To make it clearer, you could clarify the tea with egg whites or by painstakingly filtering it through coffee paper filters. I used it to make a cashew beverage called cajuína. You should definitely try that.
I tried this a couple years ago when Club Mate had delivery issues because they ran out of crates and bottles (allegedly). The filtration has been my bane as well, to get it to a point where I wouldn't use 10 coffee filters for a minute amount I just took the sieve with the mate outside and shook out the fines for a minute or so. To get rid of most of the rest you can do a cold rinse afterwards before you actually brew it. The rest will settle in unsweetened concentrate when you let it rest in the fridge (without moving it of course).
Hiya! For the yerba mate filtration process, I found out that you can use paper filter bags for the Toddy Cold Brew Maker, which would greatly reduce the fine sediments in the liquid content with next to no efforts. Either way, I am making this today. Thank you!
Mein Edeka um die Ecke hat leider meine lieblings Marke RIO-Mate aus dem Program gekickt. Das Zeug hate die Volle 32, Mg an Koffein. Das Du gerade jetzt um die Ecke kommst und mir zeigst wie ich eine gut Ladung Koff bereiten kann ist Klasse. Danke Andong.
nice, I have been waiting for that kind of video! why didnt i see it before? i always use a french press instead of the first two filtering steps - saves a lot of time. and for labeling you can use ordinary paper and apply some simple milk when sticking them on. always Works! but only on cold glass. ask your grandma!
When mixing syrups with carbonated water the old soda fountains had an interesting trick. Their soda handle had a regular "pour" feature but if you tilted the handle the other way a high pressure stream would come out and that was how the mixed the syrup in.
Great video. Couple of comments: As someone who's been making my own syrups for soft drinks for many years, I prefer a 2:1 syrup over a 1:1, though this is mostly due to 2:1 syrups storing better. And you lose less carbonation when adding sparkling water to syrup than when adding syrup to sparkling water.
So 2 parts sugar to 1 part extract?
@@simon-2962 yes
To clear up the Mate extract you could try to use the tricks of the beer brewing community. You could use Irish Moss to clear it up and filter the suspension
Furthermore, the most convenient way to filter the extract is to use a Buchner funnel (lab equipment) with suction flask, filter paper and vacuum pump. A hand pump should be sufficient. I know that this method is not entirely "from scratch" anymore, but in order to obtain a nice product without much equipment, buying this should be considered.
I came here to be a cheeky argentinian but it is actually made with yerba so that was a weird surprise haha.
I *think* ours is coarser so there is less dust going up in the straws we use to drink (which have a filter on their own but too much dust and get clogged) though I cantconfirm it -- Another way we drink yerbamate is as an infusion (teabags with it) but we generally add milk to it, which honestlymakes it quite good, though a bit too mellow
Milk? How do you make that sort of mate drink?
Mate, brown sugar, and lime for the win :)
To get the clearest result possible try using gelatine. You mix a very little amount of gelatine with water and put that into the cold solution. After letting it settle for a day the gelatine will have bound to the murky stuff and you can easily filter it out using a strainer. This method is used in wine and beer making for example!
One way to get the extract crystal clear would be by mixing in an egg white, bringing it to a boil, and then collecting off the cooked egg.
His Andong, thanks to your inspiration, I just brewd some home made mate syrop - omg delicious! Thanks man, I love Club Mate, and now I can have it!
Mein Lieber, dein Content ist einfach großartig.
I just re-discovered your channel and was watching your previous video about Club Mate exactly when you uploaded this. Love the videos!
I read that you can brew the same batch of leaves up to 3 times.
I tried two and the second batch was way closer to the club mate colour and taste, while the first batch was very floral. I used about 80(probably less because stuff cools) °C water and I imagine mixing 3 batches would yield an average good flavour. I will also experiment with soaking the leaves for a bit, that might take away some of the most floral notes and the powdery leaves.
Trz mass-producing Paåareta - it+s a niche drink from Istria, Croatia. Brings back fond childhood memories of the summer holidazs. It has a seeet tangerine taste.
You should definitely try making it traditional style since you got some yerba on hand. Mate is my morning drink and i love it very much, you might enjoy it too!
Theres a much more easy and fitting way to do this recipe if you live in Germany. Buy Rüben syrup, mate Teebags from Rossman or Dm and lime juice. The Rüben syrup is natural german sweetener with malty/caramel flavor and gives a golden color. No straining needed it’s clear everytime. And practically tastes like club mate. You can add all the ingredients In one tea kettle and stir.
If anyone wants a clearer recipe feel free to ask I figured all this stuff out years ago even down to the sparkling water to tea ratio
Very cool. Thanks for sharing the process. Gelatine finings could potentially be used to clarify the concentrate.
tbh did the same thing for a couple of years however i used cane sugar which adds another layer of taste. nowadays im more of a coffee guy though ^^
I tried making some myself some years ago. Personally I think the club mate has strong molass flavors so I used muscovado sugar (or added molass) instead of refined sugar.
buy a glass vacuum filter they're very cheap and filter much better than a normie coffee filter. it also looks cool.
Thanks to the previous video I had to try this drink and I liked instantly. And if this even tastes better than I really want to try make this one. Hope I can find the Yerba in the Netherlands
I loved both the history and recipe video!
I loved this video! I really hope you start uploading more often.
Hello everyone, try a cocktail trick. Namely a milkwash that clears up almost everything
I would love to see you recreate Scho-Ka-Kola, I think. But another iconic German food or drink product would do, too.
Let‘s skip this and go straight to Panzerschokolade and Pervitin
You can filter it with milk, the way Fanta was filtert back in the day.
Or use Aga Aga.
Both easy to do at home.
Mate in the form of chimarrão is more common in the south of Brazil. From the southeast upwards, we consume mate with lemon, which uses the toasted version of mate, and I think it would be more suitable for this use.
Simple syrup is 2:1, so more sugar and less water.
Don't use paper towels to filter liquids, they leave behind paper fibers.
I don't blame you for not knowing, but those things will be used in other recipes. Lighter drinks may show the taste of the paper and 2:1 simple is shelf stable while 1:1 is not.
Small detains can* matter a lot.
Edit: If you want to make your drink clear, look at what mixologists are doing. You can add milk and lemon to it and filter a few times (in a coffee filter, this time not just because I'm a nerd, it really does make a diference). There are also powders that you can buy that cause the fibers and solids in the drink to hug each other tight and now again... You can filter it.
I saw that powder in the channel "how to drink", but I don't remember the name of it. I usually just to the ricotta method.
The extra german move to open the bottle with a spoon is so funny to me
Short fast recipe for this flavor's lovers: boil, filter, add milk + sugar. Bread or toasts with butter / jam make the complete journey. Good childhood memories.
I did find one, and it tasted like ashtrays smell mixed with an energy drink.
That sounds correct!
I wonder if you could make this as kombucha and how it would compare? Usually you do it out of regular tea but I've seen mate kombucha. Kombucha has carbonation, acidity and sugar, so I bet it would work pretty well (+ now it's probiotic!)
I've made kombucha with yerba mate before, it tastes pretty good! I'd compare it to green tea kombucha if you're curious, a bit lighter(?) in taste than regular black tea
I gave up on filtering Mate tea. But you can make use of sedimentation to get clear liquid - just let it sit for a day, then you will be left with slurry at the bottom and clear mate extract on top that you can siphon. Color even without additional food coloring gets quite close to Club Mate, too - but might also take on a very dark almost black color, depending on how much it is exposed to oxygen and its acidity. In my experience if you want a Club Mate like color it's better to add the acid later to allow some darkening, and keep it in a closed container to avoid too much darkening while letting it settle.
…also the slogan for Club Mate was "kann man sich dran gewöhnen" ("you can get used to it") - if you already managed to get used to Club Mate, you can might even get used to mate ice tea without sugar. Since the addictive properties of caffeine and sugar combined not only add up, but multiply it might benefit your health if you don't consume those substances combined. It helped me very much with losing some weight to just drink unsweetened mate ice tea instead of mate lemonade.
When Andong said "Canarias wins" Im pretty sure uruguayans start the celebration yellin at Argentina. Canarias es la yerba de los que saben. Shout out from Chile
U could try to clarify it with milk, since u have to put in the cirtic acid and filter it anyway. There is a good video on this topic by dan fellows. It is about his ice tea but i think it should also work for the Mate.
Aaaah, you made my day. I tried before, using a recipe from MAKE magazine; but I hoped to find something sodastream compatible. I just thought about it yesterday. What a timing, thanks Andong!
(reason being that I live in Switzerland, and it's 4 Euros per bottle)
Alright, I had to try it straight away just before going to bed and just finished preparing it. Organic Brazilian coarse maté, green. Pinch of orange food coloring. Filtered through 5 coffee filters. Slightly turbid, very beautiful color, great taste. Not exactly like Club Maté, but a very good subsitute. Can recommend!
To clarify you can use something called Bentonite Clay - Let the clay sit in the drink until it reaches the clarity you want and just siphon the drink off from the clay since all the clay and sediments will settle to the bottom.
Something that would blow your mind is mate with lemon or orange juice. If anyone likes club mate, they would like a visit to Brazil.
You can do what Chef John did instead of food dye in Thai iced tea: rooibos. It has a woody flavor, but that actually goes pretty well with mate.
@mynameisandong , color me intrigued. I got exposed to yerba mate (as well as mate de coca!) interacting with UN Peacekeepers (from Chile) in Iraq. I never quite developed a taste for it, but was always grateful for the camaraderie shared around some steaming cups of mate on a chilly desert night. I'm thinking the next step would be to increase the sugar content, pitch it with some yeast (Lalvin EC-1118 champagne yeast, I think.), and let it ferment to naturally carbonate and produce some alcohol content (maybe 4-5%). Time to bust out the homebrew gear.
There is an easy clarification technique with Agar Agar. It’s widely used amongst sophisticated mixologists or bartenders.
For filtering finer particles, nut milk bags are cheap, reusable, easy to tie and squeeze. Great for making making superjuice too.
Amazing video! I love Club Mate and will definitely try this ❤️
You can use food-grade diatomaceous earth (sometimes called "Celite") to filter out the clay sized particles causing the cloudiness in your mate extract.
You can clarify in the same manner as German brewers do beer; with an inert colloidal agent that binds to the minute particles and then settles to the bottom
I wonder if milk clarification - craft cocktail style - might be a way to deal with both the clarity issues and some of the harsher, tannic flavors.
Have you tried clarifying the particulates out of the mate with agar agar? Apparently you can use it like a floculant by dissolving some agar agar in a liquid, not enough to fully turn it into jelly, but just enough to turn it into a jello that falls apart the moment you tilt the container. Pour the jello through a very fine strainer, and the jello will break and allow the liquid to flow through, but the jelly globules will trap and hold onto the particles. I've attempted it before but didn't pull it off because I added too little agar agar.
Try making mushroom ketchup (I did one from Townsends YT channel)- you get a great story and an excellent condiment that is easy to prepare. It's somewhat similar to soy sauce and Worchestershire (both as a condiment and an ingredient when making stews &c), but I prefer it to both, and you can dry the byproduct and powder it as a flavour bomb when cooking.
As a Club Mate enjoyer myself I have to say that there are many Mate variations out there. Mio Mio, Fritz Mate, Mate Mate and probably more. They all taste more fruity or less sharp. Maybe I‘m not speaking for all people here but Club Mate is so popular BECAUSE of it‘s tangy, less sweet taste. I like it better than the other brands at least
Yea though Fritz Mate tastes even more tangy in my experience, it was the same feeling as when I tried club mate the first time, at first: "Ehhh now that actually tastes like an ash tray" until I tried it a second time.
just on the first two minutess of the vid, but Cruz de Malta is my favourite yerba for mate as an argentinian.. Canarias is also super good. Anything brazillian for Chimarrão is just built differently hahahah great, just not my cup of tea.. or well, mate!
so gonna make my own version :3 your bottles look awesome!
kind of funny, Bionade just created a new mate lemonade which doesnt taste that smokey and quite peachy too. they even wrote peach on the packaging even thoug i didnt see peach as an ingrefient. maybe they used a similar kind of mate as you
Für den letzten Filter-Schritt kann man sehr gut einen Unterdruckfilter nutzen, das lässt sich schon mit ein paar Schläuchen und einem Wasserhahn machen. Es gibt einige Anleitung online. Dadurch geht es viel schneller.
I found Guayusa tasting kinda similar, almost a little sweet and no bitterness, might be also worth a try
Great video, thanks a lot!
I‘ll definitely give this a try; it might be an interesting idea to add some kola powder or guaraná.