Sip Your Way to Relaxation – Discover the Power of Kava
How to Make Kava the Traditional Way
Preparing kava is simple once you know the basic ratio and technique. Here’s how to make a smooth, traditional bowl of kava at home using Sydney Kava’s noble Fijian kava powder.
What You’ll Need
- Sydney Kava noble kava powder (or a pre-measured kava bag)
- A muslin/straining bag (or fine cloth)
- Cold or room-temperature water (avoid hot water, which can weaken the effect and taste)
- A mixing bowl (traditionally a tanoa) and a cup (bilo)
The Ratio
A good starting ratio is roughly 1 cup of kava powder to 2-3 cups of water, depending on how strong you like it. Beginners may want to start on the weaker side and adjust to taste.
Step-by-Step Instructions
- Measure your kava powder into the muslin bag.
- Add the powder to water in your mixing bowl, keeping the powder inside the straining bag.
- Knead and squeeze the bag in the water for several minutes. This releases the kavalactones into the water, which will turn cloudy and slightly brown.
- Strain thoroughly by wringing out the bag until as much liquid as possible has been extracted.
- Serve in a bilo (cup) and drink in one go, the traditional way – though sipping is fine too.
- Store leftovers in the fridge for up to 24-48 hours, and give it a stir before drinking again as it can separate.
Tips for a Better Brew
- Kneading longer generally extracts more kavalactones and gives a stronger, earthier brew.
- Kava is traditionally consumed on an empty-ish stomach for faster effect, though a light meal beforehand is fine.
- Effects are typically felt within 10-30 minutes, starting with relaxation and a mild numbing sensation on the lips and tongue.
Ready to try it yourself? Shop our kava powder range or explore our kava bundles for everything you need to get started.