Why the traditional method still matters
Across Fiji and the wider Pacific, kava has always been prepared by hand, using water, a straining cloth, and time. There is no shortcut that improves on this method, and no machine that does it better. When you sit down to make kava the traditional way, you are taking part in something that has been done the same way for generations, whether you are in a village hall in Kadavu or a kitchen in Auckland.
The good news is that the process is genuinely simple. You do not need special equipment, and once you have done it a couple of times, it becomes second nature.
What you will need
- Kava powder (we use our own signature kava, single-origin noble kava from Kadavu)
- A straining cloth, muslin bag, or fine nut-milk bag
- Cool or room-temperature water (never hot)
- A bowl or bilo (traditional half-coconut-shell cup, if you have one)
- A large bowl or jug for mixing
Step 1: Measure your kava
A common starting ratio is around 1 cup of kava powder to 4 to 5 cups of water, though this varies depending on how strong you like it and the batch of kava itself. If it is your first time, start on the lighter side. You can always add more powder to a future batch once you know your preference.
Step 2: Combine in the straining cloth
Place the kava powder into your straining cloth, then submerge the cloth in your mixing bowl with the water. Gather the top of the cloth closed so the powder stays contained.
Step 3: Knead and mix
This is the part that takes a little patience. Massage and squeeze the cloth through the water for several minutes, working the kavalactones out of the powder and into the liquid. You will notice the water gradually turning a muddy, earthy brown and taking on a slightly thicker texture. Keep going for at least five minutes; the longer and firmer the kneading, the more you draw out of the root.
Step 4: Strain
Lift the cloth out and give it a final firm squeeze to release as much liquid as possible, then set the used powder aside. What remains in your bowl is your kava, ready to drink. Some people strain it a second time through a clean cloth for an even smoother cup, though this is optional.
Step 5: Serve and enjoy
Traditionally, kava is served in a bilo and shared around a circle, often with a clap before and after drinking as a mark of respect. At home, any cup will do. Give the bowl a stir before each serving, as the kava settles between pours.
A few tips for a better brew
- Always use cool water. Hot water can affect the flavour and is not the traditional method.
- Stronger kneading gives a stronger cup. If your kava feels weak, work the cloth for longer next time rather than adding more powder.
- Store any leftover prepared kava in the fridge and use it within a day or two for the best experience.
- Good kava starts with good root. Quality, freshly ground noble kava like ours makes the whole process easier and the result more consistent.
Making it your own
Once you are comfortable with the basic method, you will find small adjustments that suit your taste, whether that is a slightly stronger ratio, a longer knead, or a favourite bowl you like to serve from. The method stays the same wherever kava is prepared, from a family gathering in Kadavu to a quiet evening at home in New Zealand.
However you prepare it, we hope it brings a little of that same calm, unhurried feeling that kava has offered Pacific communities for centuries.