How to Make Strong Kava

Want a kava brew that really delivers? This enhanced preparation method produces kava that's 3-4 times stronger than standard preparation, using coconut milk and precise heat extraction for maximum kavalactone extraction.

What You Will Need

Recipe - Yields about 1-2 good kava buzzes

• 2-3 ounces of kava kava dried root powder
• 2 ounces of full-fat coconut milk
• 2 cups of water
• 1 strainer (nut bag, cheesecloth, etc)
• 1 water boiler w/thermostat
• 1 large bowl
• Slices of Pineapple for taste

Also if this is the first time you're trying kava, we recommend to read about what kava is, a little history about the root and what you should expect to experience.

Directions

1. Heat water until reaches 140F — Precise temperature is key. Above 140°F breaks down active compounds; below 100°F is less efficient.
2. Pour kava into strainer and hold standing up inside large bowl — Position the strainer bag vertically for optimal extraction.
3. Pour coconut milk on top of the kava in the bag so it goes through the strainer — Coconut milk is crucial; it contains fats that bind to and extract kavalactones much more effectively than water alone.
4. Pour 140F water on top of kava in the same way — The combination of coconut milk and warm (not hot) water creates the perfect extraction environment.
5. Let sit and extract for 45mins - 1 hour (You can go longer. I tend to get impatient after an hour) — This passive extraction time allows fats and warmth to pull maximum actives from the root.
6. Mash and wring out the kava through the strainer inside the bowl for 10-15 minutes — This active kneading phase aggressively squeezes out remaining kavalactones. See video for proper technique.
7. Chill or serve immediately with pineapple slice and enjoy! — Stronger kava benefits from chilling. The pineapple slice adds brightness to cut the earthy intensity.

For the days you don't have an hour to batch

This is a slightly different process of making kava tea than the way it is normally consumed. You can substitute in soy lecithin or soy milk or even almond, for the full-fat coconut milk, I've even heard of people using olive oil.. which is a bit gross IMHO.

I believe to the best of my knowledge, the heat extraction combined with a fatty liquid and water mixture works the best for extracting the maximum number of kavalactones from the root. The reason I say this is because when I used to make kava tea with a blender in room temperature water only, I was usually able to re-use the root about 2-3 times and still get some effects, After doing this, when I try to make another batch with the same powder there is little to no effects experienced. This is anecdotal evidence and again, is what works for me. Let me know what you think and make sure to spread the love of Kava!

Note: The heated water helps release the bonds of the kavalactones to the root. However, it is best not to go over 140F as research has shown extended amount of heat in this temperature range actually breaks the active material so it is no longer able to properly bind to the receptors in your Cannabinoid system.

Why This Method Works

The combination of three factors makes this method extraordinarily effective:

1. Coconut milk (fat emulsion) — Kavalactones are lipophilic (fat-loving). Coconut milk's medium-chain triglycerides bind to and extract these compounds far more efficiently than water alone.
2. Warm (not hot) water — 140°F is the sweet spot. It increases extraction efficiency without degrading the actives like boiling would.
3. Extended extraction time — 45 minutes to an hour of combined passive and active extraction ensures you're pulling nearly all available kavalactones from the powder.

If time is limited, instant kava (dehydrated kava juice) offers the strongest alternative—no extraction time needed, just mix and enjoy.