When preparing a strong but smooth cup of kava, the key is getting the right ratio, kneading time, and technique. Here’s a step-by-step guide:
What You’ll Need
Kava root powder (noble kava, only for the best effects and less nausea)
Strainer bag or muslin cloth
Bowl or large cup
Warm (not hot) water – around body temperature (30–40°C). Too much heat can damage kavalactones.
Optional: coconut milk or soy/almond milk (helps extract kavalactones and smooths taste)
When it comes time to consume: When enjoying kava, pair it with a chaser or palate cleanser, and don’t hold back—chug or skull your drink for the full experience.
Standard Ratio
Strong brew:
1 cup (100–120 g) of kava powder per 1 litre (about 4 cups) of water.
For a single strong serving: 2–3 tablespoons (~15–25 g) in ~250 ml (1 cup) of water.
You can adjust based on your body weight and tolerance. Beginners usually start with half this amount.
Mixing Method (Traditional Kneading)
Add kava powder to a strainer bag: Place your powder into a muslin cloth or strainer bag so the root stays contained.
Soak briefly.
Put the bag into your bowl of warm water and let it sit for 1–2 minutes to soften.
Knead and squeeze.
Massage and squeeze the bag in the water for 5–10 minutes. The water will turn muddy brown/grey – that’s good!
The longer and firmer you knead, the stronger the extraction.
Strain and serve.
Squeeze out as much liquid as possible. Discard the spent root.
Drink immediately (kava’s potency drops after a few hours).
Tips for a Stronger Brew
Use less water and more kava (concentrated ratio).
Add a splash of fatty liquid (coconut milk, soy, or dairy) to boost extraction and smooth flavor.
Knead in two rounds: use half the water for first knead, then repeat with fresh water and combine both washes.
Don’t use boiling water (destroys kavalactones).
Drink on an empty stomach for the strongest effect.