photo by: Hermes Luiz
Have you ever heard about the granular convection? It's a physics phenomenon that explains why in a shaking process with a granular mixture, the largest parts always come on the surface.
It is because, in the shaking process, the granular materials are able to exhibit the circulation patterns.
But let us explain it to you very simple:
To start this phenomenon, we have to make the particles move-accelerate, enough to overcome gravity.
If the acceleration process (γ) is less than 1, then the shaking is not enough to overcome the gravity, which means there won't be any nuts rearrangement, but if the acceleration process (γ) is greater than 1, then we defeated the gravity so the smaller particles tend to slip into the holes left by the larger ones, that will eventually find their way to the top.
Now let's get back to the shaking process of our Yerba Mate. By shaking your Mate, the larger stems are going to migrate to the top, and not to the bottom. So instead of going through this process and still avoid the clogging of your bombilla, you can tilt the gourd as usual so you can create a hollow space for the cold water, so the powder would be more consistent and finally put your bombilla in the space where it belongs to.
To sum up, stems are important for preventing the risk of clogging the bobmilla, and loose up the bitter taste of our Yerba Mate, and they won't leave your mate, no matter you'll shake it or just pour the water with tilting.
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