Espresso (Standard Double Shot 1:2) vs. Yerba Mate (Traditional South American Ilex)
Comparing 2 standards across 13 specifications. 13 key differences identified.
A standard double espresso is prepared by forcing 9 bars of pressurized hot water (90–93.5°C) through 18g of finely ground coffee in 25–30 seconds, yielding 36g of liquid beverage. Per 100ml, it delivers ~212mg caffeine, an 8.5–11.0% TDS, and a persistent crema emulsion.
Yerba Mate is an infusion of dried leaves and stems of Ilex paraguariensis. Traditionally prepared in a calabash gourd with a metal bombilla at 70–80°C, it provides ~78mg caffeine per cup, theobromine, theophylline, and chlorogenic acid antioxidants.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Pressurized Coffee Extraction | South American Botanical Infusion (Aquifoliaceae) |
|
Brewing Water Temperature
|
90 – 93.5°C (194 – 200°F) | 70 – 80°C (158 – 176°F / Boiling water destroys flavor) |
|
Caffeine Content (per 100ml)
|
~212 mg (Single 36g double shot = ~75–80mg caffeine) mg | ~35 – 50 mg (Typical 500ml thermos session = ~150–250mg caffeine) mg |
|
Standard Brew Ratio (Dose : Yield)
|
1 : 2.0 (18g dry coffee -> 36g liquid espresso) | — |
|
Extraction Pressure
|
9.0 Bar (0.9 MPa / 130 PSI) | — |
|
Extraction Time
|
25 – 30 Seconds | — |
|
Grind Size Range
|
200 – 350 µm (Fine) | — |
|
Total Dissolved Solids (TDS)
|
8.5 – 11.0 % (Heavy concentration) % | — |
|
Extraction Yield (EY)
|
18.0 – 22.0 % (SCA Golden Cup Standard) % | — |
|
Standard Brew Ratio (Leaf : Water)
|
— | 30–50g dry leaf in 200ml gourd (Gourd filled 2/3 full) |
|
Steeping Duration
|
— | Continuous sip-and-refill via metal bombilla straw |
|
Active Methylxanthines
|
— | Caffeine (Stimulant), Theobromine (Vasodilator), Theophylline (Bronchodilator) |
|
Total Polyphenol Content
|
— | ~90 – 110 mg GAE / g (Higher antioxidant power than green tea) |