If you're someone curious about how to properly make this ancient elixir, this blog is your go-to resource on how to make kava properly.  

Kava is not just something you dump into water or a blender and stir around like a protein shake. If you have spent any real time with kava, you know there is a difference between simply preparing it and preparing it well.

The way kava is handled matters. The water temperature matters. The tools used matters. The style of kneading matters. The straining materials matters. Even the environment you prepare it in can change the experience. Good kava preparation is part technique, part patience, and part respect for the root itself. And when you do it right, you can feel the difference almost immediately in the texture, the strength, and the overall character of the drink.

Across the Pacific islands, traditional kava preparation has been passed down for generations. Making kava on the islands was obviously not just about making a beverage one could consume after a hard days work. The making of kava was about slowing down, gathering, being present, preparing something with intention, something that can and will be used to connect with others and build community. Modern forms like instant kava have made things faster and more accessible, which is a beautiful thing too, but even then a little understanding of the traditions goes a long way. This is not some pharmaceutical chemical you add into an evening ritual, this is a real deal spiritual practice that can enhance your life.

This guide will walk through how to make traditional grind kava, along with practical tips that can save you from weak batches, muddy texture, wasted powder, and that disappointing feeling of knowing your kava could have been much better. Plus we'll throw in some hints we've learned over the last decade on the pursuit of how to make the best kava brew.

Welcome to the fascinating realm of kava!

• How to Make Kava Without a Strainer

• How to Make Instant kava 
  

• Kava Cocktail Recipes

• Tools and Ingredients to Make Kava
  • How to Select Quality Kava
  • What is a Tanoa
  • What is a Kava Strainer
• How to Make Kava Drink
  
  • How to Make Traditional Drink Kava
  • How to Make Instant Kava Drink
  • How to Make Kava Powder
  • How to Make Kava Tea with Medium Grind Kava
  • How to Make Kava Tea with Instant Kava
  • How to Make Kava Without a Strainer
• Perfecting Kava Brew
  • How to Make Kava Stronger 
  • How to Make Kava Taste Better
  • How to Make Kava Cocktail
  • Can You Boil Kava
• Kava Safety and Consumption
  • Health Considerations and Precautions

• Conclusion

To create a satisfying kava brew, gather these essentials:

• Quality kava root powder, sourced from reputable vendors. If you are first starting out we recommend getting a blend style that is well balanced like the popular medium grind connoisseur kava blend or medium grind statera kava blend.
• A fine mesh strainer bag or cloth bag for filtering the drink (we recommend using a 75 micron nut bag). We recommend nylon bags over fabric bags, as the latter tends to absorb most of the lipid molecules into the fibers while nylon bags will allow more actives to flow into the drink.
• Warm filtered water. For batching slightly above lukewarm is best to increase efficiency as this combined with the warmth of your hand will pull the lipid molecules out more effectively. Water anywhere above 100 deg F can still work but may make the drink less palatable (the spicyness comes out more in hotter water).
• A “tanoa” or bowl for mixing and kneading the kava. We used to use wood but now prefer stainless steel mixing bowls as it can be properly sanitized ahead of time, leaving less room for contamination and more stability in the refridgerator for later. Properly sanitizing your batching equipment can make your kava safe to drink in the fridge for a couple weeks. Using clean but unsanitized equipment will make the drink only good for a few days before invisible bacteria can make it not consumable for humans.

Optional additions like coconut milk or almond milk can enhance flavor and aid absorption. And a measuring cup is helpful for accurate portions.

Scooping Kava from a Tanoa

There are various methods for preparing kava, ranging from traditional practices to more contemporary approaches.

To prepare a traditional kava drink, you'll need:

• Kava root powder (traditional medium grind)

• Room temperature water

• Straining bag or cloth (we recommend using 75 micron nut bag)

Follow these steps:

1. Start by checking the serving size guidance on the back of the bag. That is the easiest place to begin because different grinds and cultivars can behave a little differently. For our blends we recommend 2-3 tbs in a kava strainer bag for a few solid servings.

2. Add roughly 16 ounces of room temperature water into the bag, then seal it shut.

3. Massage and knead the bag submerged under the water to release the kava's active compounds. Aim for 15-20 minutes of soaking and kneading for thorough extraction. If you rush everything, you leave a lot of the goodies still in the bag but if you take your time the bowl comes alive and the liquid becomes richer, fuller, and more satisfying.

4. Pay attention to the color. Over the next several minutes the water should begin to change. It will turn cloudy, earthy, and more opaque. You may even see a yellow oily film begin to float on top. This is a good sign and exactly what you want.

5. Once you have hit your desired consistency, Firmly squeeze and press the strainer bag to extract as much liquid as possible into a bowl and place aside.

6. ladle out the strained kava drink into cups or coconut shells for serving.

7. For the best experience, chill the kava by refrigerating it for a couple of hours or batch it a little heavy so you can add a few ice cubes to cool and melt before serving.

If your finished kava looks too thin, watery, or pale, it usually means one of a few things is happening: not enough root, batching water is too cold, not enough kneading, or too much water.

Preparing instant kava is a quicker and more straightforward approach than traditional methods. You'll only need a type of instant kava powder and warm water. We recommend getting a dehydrated raw kava juice version of instant kava as it is the closest to the island styles. Just add the packaging's recommended amount of instant kava powder into water and stir until it dissolves completely. You may drink it as is or for added flavor, consider mixing it in your favorite non-alcoholic drinks or juices.

Traditionally, the kava roots are cut into smaller pieces and sun-dried for several days until they reach an optimal dryness. In modern practices, some use drying machines to expedite this step. Once the roots are fully dried, they are ground into a fine powder using various methods. Traditional methods involve using a mortar and pestle, while modern processes may involve electric grinders or milling machines.

After grinding, the powder might be sifted or strained to achieve a finer consistency, removing any larger particles or fibers that need to be ground further. Make sure to pack and store the resulting kava powder in an airtight container and store in a dark dry place away from direct sunlight to maintain its freshness and potency.

While there ARE companies that exist which offer something called "kava tea" which comes in traditional tea bags and are designed to be steeped in hot water, we do not recommend making kava in the fashion of traditional tea, for many reasons.

The first reason is, kava should not be made with hot water, as hot water may make the kava less effective. According to the book Pacific Elixer by Vincent Lebot, which is known to be the bible and de-facto source on anything kava. In Lebot's book he specifically recommends not batching kava above 140 degrees farenheit as the heat is said to break down kavalactones (the active ingredient)

Second, batching kava with hot water even if it may pull more active material out, will make the kava almost entirely undrinkable. The main reason kava tea bags do not taste that bad is they are usually using inherently weak amounts of kava, and/or the tea bag is not pure kava but a mixture of other herbs. A true kava that is batched in hot water like a tea, will be so spicy and bitter you may struggle to keep it down, if you can at all.

It is MUCH better and a more enjoyable experience to learn how to make a traditional kava using lukewarm water.

In making a medium grind kava without a strainer, you can use alternatives like fine-mesh cloth like a cheesecloth, a clean piece of fabric like a muslin cloth or a thin t-shirt, or even pantyhose (desperate times call for desperate measures!) With the fabric you can create a makeshift strainer by placing the kava powder inside and tying it securely. Just like a ceremonial style, these methods will require repeated kneading and pressing over time to extract the active ingredients. You can also use various methods we recommend in this post, "how to make kava without a strainer".

Instant Kava Drink before mixing

To enhance the potency of your kava one should first opt for higher-quality strains like noble kava varietals and blends. Use warm water to effectively pull the most active ingredients out of the roots. Also, incorporating some fats such as coconut milk or soy lecithin can notably elevate the strength of your kava drink. Practicing patience by allowing for longer kneading or steeping times (around 15-20 minutes for each) can significantly enhance the potency of your brew. If you want something step by step we have a quick guide on how to make a strong kava.

Kava's robust and earthy taste might not suit everyone. Adding natural additives like honey, coconut milk, or certain fruit juices like pineapple or cranberry can soften its earthiness and make it more enjoyable. You can also play around with various sweeteners or spices like ginger, chai, to enrich its flavor. And for a flavorful twist, blend kava into things like chocolate or fruit smoothies to mellow its taste while relishing its calming effects.

Creating kava cocktails involve blending kava with complementary ingredients for a unique beverage. Many of your classic cocktails can simply have the alcohol swapped out for instant kava, but be sure not to mix kava with alcohol as it may make your alcohol buzz too intense. Kava-rita's with margarita mix and kava colada's are exceptional drinks, especially frozen styles on a hot summer day! If you are looking for some fast and delicious ways to enjoy kava check out these easy kava cocktail recipes you might enjoy.

Drinking from Wooden Cup

While kava is said to be generally safe, observing the following can ensure a safer, more pleasant experience:

• Source high-quality kava from reputable vendors, prioritizing noble varieties and verified purity.

• Refrain from combining kava with alcohol or medications without consulting a healthcare professional.

• Take breaks between sessions and avoid excessive consumption.

• Follow traditional preparation methods, steering clear of boiling as it may affect the experience.

• Consume kava in a relaxed environment and avoid engaging in activities requiring full attention afterward.

Kava may present potential benefits, yet certain health considerations and precautions are vital.

• Avoid kava if you’re pregnant, or breastfeeding.

• Short-term potential side effects of low quality kava or excessive amounts of kava may include drowsiness, headaches, nausea and digestive discomfort.

• Always opt for quality kava from reputable sources to reduce risks of contamination or uncomfortable side effects.

• Consult a healthcare professional before using kava, especially if you are taking any medications that may interact or have existing health conditions.

Being mindful of these considerations ensures safer and more responsible kava consumption.