How to Prepare Kava

Making kava is simple—but technique matters. Whether you're kneading traditional grind by hand or stirring instant powder into water, a few small adjustments can make a big difference to your experience.

The amounts suggested here are good starting points for one person per session, based on high-quality noble kava (like ours). Many people find these amounts perfect for regular use, while others may prefer to go slightly higher or lower over time—but they're a reliable place to start. Remember to consume kava slowly and listen to your body.

For a more in-depth read, check out our post on kava ratios and consumption pace, and our post on kava dosage.

Jump to: Traditional Grind | Instant Kava

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Traditional Grind Kava

The classic way to prepare kava—just as it's been done across the Pacific for centuries. You'll need a strainer bag and a few minutes of kneading, but many drinkers find the ritual itself to be part of the experience.

Ingredients

• 30–35g kava powder (around ⅓ cup) — explore our range
• Strainer bag — we recommend our food-grade kava strainer bags
• 500–600ml water (cold or lukewarm) — roughly 15ml per 1g of kava
• Extra cup of water (optional) — for a "second wash"

Preparation (Recommended Method)

1. Add kava to strainer bag
   Place 30–35g of Traditional Grind Kava into your strainer bag, place in a bowl, and add 500ml of room temperature water.

   

2. Knead for 5 minutes
   Tightly close the strainer bag and knead the kava well under water.

   

3. Squeeze out excess water
   Wring the bag thoroughly to extract all the liquid.

   

4. Serve and enjoy
   Pour into half-sized cups (shells). Swallow in 1–2 quick gulps. Have fruit ready to cleanse the palate.

   

Blender Method (Not Recommended)

Quicker but inferior to kneading—see our research for why.

1. Place kava in blender with cold water (1:15 ratio)
2. Blend on high for 2–3 minutes
3. Pour through strainer bag into a clean bowl

Note: Blending chops fibres very fine, allowing them to pass through the strainer and potentially cause digestive discomfort.

Second Wash (Optional)

Add half the original amount of fresh warm water to the same bag and knead again. The result is weaker but still pleasant—drink separately or combine with your first batch.

Tips

• Drink quickly — prevents sediment settling and tastes better than sipping
• One shell at a time — about 100–150ml per serving
• Use a chaser — fresh fruit or coconut milk helps with the taste
• Wait 15–20 minutes between shells — give the kava time to settle in
• Empty stomach works best — avoid eating for 3–4 hours beforehand

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Instant Kava

The convenient option—no strainer, no kneading, no mess. Just stir and drink. Perfect for beginners, travel, or anyone short on time.

Ingredients

• 16g instant kava (2 heaping teaspoons or 2 sachets) — browse our instant range
• 2 cups of cold water

Preparation

1. Add instant kava to glass
   About 8g (1 heaping teaspoon) per cup.

   

2. Pour in cold water
   About 200–250ml per serving.

   

3. Stir and enjoy
   Malok.

   

Tips

• Scull or sip — instant can be drunk quickly like traditional, or sipped slowly
• Stir occasionally — if sipping slowly, the powder settles
• Use a chaser — fresh fruit helps with the earthy taste
• Wait 10–15 minutes between shells — effects take 15–20 minutes to develop
• Empty stomach works best — avoid eating for 3–4 hours beforehand
• Reverse tolerance is real — some people need a few sessions before they fully appreciate kava's character