Starting With the Basics
However you like to drink it, kava begins the same way: finely ground kava root mixed with cold water and strained through a cloth. Everything else is a variation on that simple foundation. If you are new to preparing kava, it is worth getting comfortable with the traditional method before experimenting further, so you know what a good, well-strained bowl should look and taste like.
The Traditional Method, Done Well
Add your kava powder to a muslin or kava strainer bag, submerge it in cold water in a large bowl, and knead it firmly for several minutes. The water will turn cloudy and slightly brown as the kavalactones release. Strain thoroughly, squeezing out as much liquid as possible, and serve in a shared bilo (cup). This method rewards patience - the longer and firmer the knead, the better the result. Many people find that resting the mixture briefly before a second knead brings out more from the root.
Simple Variations Worth Trying
Once you are confident with the basic method, there is room to make the experience your own without losing what makes kava special.
- Chilled kava: after straining, keep your kava in the fridge in a sealed jar and pour it over ice on a warm evening. The flavour mellows slightly and it becomes a refreshing way to unwind outdoors as the weather warms up.
- Coconut water base: swap a portion of the water for coconut water when kneading. It softens the earthy taste for those who are still getting used to it, while keeping the preparation simple.
- Shorter steeps for lighter sessions: reducing the kneading time gives a milder cup, well suited to a quiet evening rather than a longer gathering.
- Flavoured chasers: some people prefer to follow a shell of kava with a small piece of fruit or a sip of juice to round off the taste. This is common practice in many Pacific households and is entirely a matter of preference.
Whatever variation you try, we would gently steer away from adding dairy, citrus, or anything acidic directly into the kava itself, as it can curdle or clash with the taste. Keep additions on the side rather than mixed in.
Pairing Kava With the Moment
Kava has always been as much about the setting as the drink itself. In many Pacific households, it is shared slowly, with conversation, music, or simply quiet company. At home, that might mean pouring a bowl before dinner with family, sharing it with friends on the deck, or using it as a calm way to close out a long week. There is no wrong way to fit it into your evening, as long as it stays unhurried.
Choosing Kava That Rewards Experimentation
Good results start with good kava. We prepare our signature kava from noble kava grown by our own family in Kadavu, Fiji, ground fresh for a smooth, consistent brew whichever way you choose to prepare it. If you would like to try some of the ideas above, shop our kava and start with the traditional method before branching out.
However you choose to enjoy it, we hope it brings you the same sense of calm and connection it has brought our family for generations.