César laughs slightly at the idea. "No, no, there's a filtered straw that we use called a bombilla—" pronounced 'bombizha' in Argentine Spanish. "I'll set up everything, don't worry. But it'll go underneath everything once I've got it all properly hydrated."

He grins. "You have to start with cooler water so it's prepared for warmer water, otherwise you'll 'burn' it and you won't get the best flavor."