How to Prepare a Smooth & Strong Cup of Kava
The key: the right ratio, kneading time, and technique.
What You’ll Need
- Kava root powder (noble kava for best effects and less nausea)
- Strainer bag or muslin cloth
- Bowl or large cup
- Warm water (30–40°C; too hot can damage kavalactones)
- Optional: coconut, soy, or almond milk (extracts kavalactones and smooths taste)
Standard Ratio
Strong brew:
- 1 cup (100–120 g) of kava powder per 1 L (4 cups) of water
Single strong serving:
- 2–3 tablespoons (~15–25 g) in ~250 ml (1 cup) of water
Beginners: start with half the amount and adjust to your tolerance.
Traditional Kneading Method
- Add kava to bag – place powder into muslin cloth or strainer bag.
- Soak briefly – 1–2 minutes in warm water to soften.
- Knead & squeeze – massage bag in water for 5–10 minutes until water turns muddy brown/grey.
- Strain & serve – squeeze out all liquid, discard the root, and drink immediately.
The longer and firmer you knead, the stronger the brew.
Tips for a Stronger Brew
- Use less water, more kava for a concentrated cup.
- Add a splash of fatty liquid (coconut, soy, or milk) to boost extraction and flavor.
- Knead in two rounds: first with half the water, then a second wash with fresh water; combine both.
- Avoid boiling water – it destroys kavalactones.
- Drink on an empty stomach for strongest effects.
- When drinking, consider a chaser or palate cleanser; for full experience, drink confidently in one go.