From Root to Cup: How Kava Is Made (Traditional and Modern Methods)

Short answer: Traditional kava is made by grinding the dried root, then kneading it in water and straining it, which releases the kavalactones into the drink. Modern methods use water extraction to create instant powders, standardised extracts and capsules.

Step by Step, the Traditional Way

1. Harvest. Kava roots are dug up after several years of growth.
2. Clean and dry. Roots are washed and dried.
3. Grind. Dried root is ground into powder. A traditional grind keeps more fibre.
4. Knead. The powder goes into a strainer bag in cool water and is kneaded to release the kavalactones.
5. Strain and serve. The liquid is strained into a bowl and shared from a cup.

Modern Methods

• Instant kava. Pre-extracted and dried so it dissolves in water. Convenient, no straining.
• Water-extracted and standardised extracts and capsules. Consistent kavalactone content in a portable form.
• Dissolvable and flavoured formats. Newer options that make kava easy to enjoy on the go.

How to Prepare a Traditional Cup at Home

A common starting point is around 10 to 15 g of kava per session with 400 to 500 ml of cool water, kneaded for several minutes and strained. Adjust to taste and tolerance, and start low if you are new to kava. Always follow the dosage directions on the pack.

Everything you need is in the Traditional Grind Starter Kit, or you can pick up a kava strainer and coconut kava cups separately.

FAQ

Do you actually drink the root?
You drink the water-based liquid strained from the ground root, not the fibre itself.

Hot or cold water?
Traditionally cool or room-temperature water is used. Very hot water is not necessary.

How much kava powder should I use?
Many drinkers use roughly 10 to 15 g per serve. Start lower if you are new and see how you feel.