Kava isn’t just a drink, it’s a tradition. To get the smoothest taste and best effects, you’ll want to mix it the way it’s been done for centuries in the Pacific Islands. Follow this simple guide to prepare your perfect bowl of kava at home.
The ratio is 1g : 25-30mL for a smooth mix
100g of traditional grind kava powder
1000–1500ml of room temperature or cold water
A straining bag, we recommend a food grade nut milk bag or a muselin cloth for a smoother drink
Bowl for mixing
Start by measuring out 100g of high-quality kava powder.
Place the powder into a strainer bag we recommend a fine, food grade nut milk bag or muselin cloth to avoid grainy residue in your drink
Once the kava is in the bagAdd 1000ml-1500ml of cold or room temperature water into a bowl
This step is key to releasing the kava’s active ingredients.
Close the strainer bag tightly and submerge it in the water.
Knead the kava in the water for 5–10 minutes.
Once you’ve finished kneading to extract every last drop of liquid.
Take a look into the bag, the kava powder should be a dark grainy colour.
This is how you know the kavalactones is all extracted
Pour the kava into small cups or traditional coconut shells often called “bilos” in the Pacific.
When drinking, only 1–2 quick gulps instead of sipping slowly.
As you knead, the water will change from clear to a rich, earthy brown colour this is a sign the kava is being properly extracted.
Hot water can destroy the kavalactones the active relaxing compounds and ruin the effects.
Drink on an empty stomach for stronger effects.
Stay hydrated with plenty of water between shells or have chasers after each shell
Allow the calming effects to settle in over the next 10–15 minutes.
Store leftover kava in a sealed bag and in a room tempreture place.
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