A well prepared mate starts with clean tools. Whether you use a traditional calabash gourd or a modern stainless steel cup, looking after your bombilla and gourd will keep the flavour fresh, prevent staining, and avoid mould. Good care also extends the lifespan of your equipment, which means better mate with less hassle, for less money in total.
If you are new to yerba mate, do not worry. Cleaning and maintenance are simple once you know what to do. This guide walks through everyday cleaning, deep cleaning, curing natural gourds and solving common problems like bitter taste or a clogged bombilla.
Why cleaning matters
Every time you pour hot water over yerba mate, tannins and microscopic plant particles release into the infusion. These can gradually settle inside the bombilla, stain the inner surface of the gourd and create residue. If not cleaned out regularly, this may lead to:
- bitter or stale flavour
- clogged or hard to sip bombilla
- visible staining or darkening from tannins
- unpleasant smell developing over time
- mould growth (especially in natural calabash)
Clean tools mean better mate. Many long term drinkers rinse and dry their setup after every session, the same way tea drinkers care for a teapot.
Part one: cleaning the bombilla
The bombilla is your filter straw. It prevents leaves entering your mouth, but because it filters fine particles, it can clog if not cleaned well.
Daily cleaning routine (quick and easy)
Do this after each session to avoid build up:
- Empty the used yerba from your gourd.
- Rinse the bombilla under warm running water.
- Use a slim bottle or bombilla brush to scrub inside the tube.
- If detachable, unscrew the filter tip and rinse separately.
- Let it air dry fully before storing.
Stainless steel is the easiest to care for. Painted or wooden bombillas should not go into dishwashers, but unpainted stainless models usually can.
Deep cleaning (bi-monthly or when flavour changes)
This step depends heavily on the frequency of usage, but..
If suction feels weak, flavour tastes dull or bitter, or you see residue inside:
- Soak bombilla in hot water (not boiling) for 20 to 30 minutes.
- Add 1 teaspoon of bicarbonate of soda (baking soda) OR white vinegar.
- Scrub with brush and rinse thoroughly.
- Dry upright to allow airflow.
Optional natural deodorising soak:
Warm water + slice of lemon + pinch of bicarbonate.
Unblocking a clogged bombilla
| Problem | Possible cause | Solution |
| Sip feels difficult | Fine powder trapped inside | Tap filter gently or clean with brush |
| Flow stops mid sip | Holes blocked | Soak in hot water and clear holes with a toothpick or pin carefully |
| Metallic or strange taste | Tannin residue build up | Deep clean with vinegar or bicarbonate of soda |
| Smell lingering | Stored damp | Dry fully in open air and clean again |
Part two: caring for gourds
(Calabash, wood, ceramic, stainless)
Different materials need slightly different care. Natural gourds require curing and careful drying, while ceramic and steel are much simpler.
1. Calabash gourd (traditional)
Loved for its cultural connection and warm rustic feel. It develops a patina over time from tannins, which is normal and part of its charm.
Before first use: curing the gourd
Curing prevents cracking and reduces bitterness, the very first step is to rinse the interior with hot water.
How to cure a calabash gourd:
- Fill ½ – ¾ with yerba mate (used leaves are fine, sometimes preferred by traditionalists).
- Add warm water to the top (about 80°C).
- Leave for 12 – 24 hours.
- Remove the yerba and scrape softened inner fibres (hollejo) of the gourd walls gently with a spoon.
- Rinse well and dry sideways.
Optional: Before drying, it is often advised to repeat the process a few times (2-3).
Repeat only if bitterness returns. And remember, green film on your calabash is normal staining, however if you find white fluff, your gourd has grown mould.
Daily calabash care
- Empty immediately after finishing mate
- Rinse with warm water only (no soap)
- Dry upright or sideways in a ventilated area
- Avoid prolonged soaking, and do not store with lid on or in humid places
- Never pour hot water directly. Heat shock can cause cracks
- For leather wrapped gourds, avoid wetting the outside as it can be stained or damaged by water
2. Wooden gourds
Wood behaves similarly to calabash. Some come pre-sealed, others not.
Care tips:
- Rinse with warm water
- No soap
- Dry fully after each use
- Store in open air
- Use occasionally to keep wood conditioned
- If unsealed, curing method similar to calabash may help
3. Ceramic gourds
The easiest beginner option.
Cleaning:
- Rinse after each session
- Safe with mild soap
- Dishwasher safe if glaze is durable
- No curing required
- No mould risk if dried properly
Beginners who want simple maintenance usually start here.
4. Stainless steel gourds
Modern, durable, travel friendly and easy to clean. Great for students or daily drinkers.
Cleaning:
- Rinse after each use
- Dishwasher safe
- Deep soak with vinegar or bicarbonate if stained
- Dry completely to avoid water spots
Mould, bitter taste and other common problems
| Issue | Why it happens | Fix |
| Mould spots inside the gourd | Stored damp or sealed wet | Deep clean + ensure complete drying |
| Sour smell | Old wet yerba residue | Bicarbonate soak -> dry for 24h |
| Overly bitter taste | Over extracted tanning or old residue | Re-cure calabash / try softer yerba |
| Cracks in calabash | Extreme heat or soaking | Replace if structural integrity is weak |
Natural gourds live longest with alternating use (rotation helps ventilation).
Extra tools that help
Not required, but handy for maintenance:
- Bombilla cleaning brush
- Gourd drying stand
- Spare bombilla
- Small storage pouch
- Thermometer kettle for correct water temperature
Most people slowly build their set rather than buying everything at once.
When to replace equipment
- Ceramic: when chipped or glazing cracks
- Stainless steel: rarely, unless weld rusts
- Calabash or wood: when mould persists after deep cleaning, cracks worsen or taste remains unpleasant
If cared for properly, even traditional gourds last years.
Clean tools = cleaner flavour.
Once you get into the habit, it becomes part of the ritual.
If you are just starting your mate journey, you might enjoy:
👉 Yerba Mate Gear 101: what you really need and what you do not
Or, if you want to get creative next:
👉 Ways to drink yerba mate – traditional to modern, hot or cold.
👉 Natural flavour combinations for mate (hot and iced ideas) – stay tuned.
Until then, sip slow and let your tools dry well. 💚
FAQ
Do I need any special tools to clean my bombilla?
No, there is no need for special tools if you clean your bombilla regularly. However, especially if you are using more powdery yerba mate, it is handy to have toothpicks around to unclog occasionally. Having a straw brush can also prove useful.
What if my gourd gets dark stains?
It is perfectly normal for dark green staining to happen, as the calabash walls absorb yerba mate after curing and during usage. This is common and desired, especially with the gourd made of natural materials.
How do I know my calabash is cured properly?
You can asses the colour and texture of the inner wall; it should be darker, smoother and free of pulp (hollejo). Furthermore, the brewed mate should taste clean. In case of excessive bitterness, repeat the process of curing, and ensure the inside is well scraped and no fibres are left.
What if mould grows inside my gourd?
If your yerba mate cup grows mould, you do not need to throw it away in most cases. To salvage the gourd, you may scrape the surface gently, rinse with warm water and leave to dry (ideally in the sun, or ensure it fully dried). Afterwards, wipe the interior with alcohol to disinfect. Some people swear by near-boiling water and lemon juice before scraping.
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