My new kava prep method (could possibly call it the starch wash method?)
Hi there, I don't really post or interact with Reddit at all, I'm more of a lurker, but I've been experimenting with different kava prep methods to not only get the most bang for my buck since this stuff isn't cheap. I love kava but I've been searching for a way to reduce nausea which to me is the biggest downside and has left kava being very unappealing to friends that I wish I could enjoy it with. In my experimenting, I have created my own personal prep method that I think not only creates a nice very strong kava but also reduces nausea significantly and reduces the amount of water needed. So here it is feel free to give it a try and any feedback is welcome. This isn't the fastest method but if you know you're going to be drinking it that evening you can step in and out of the method throughout the day.
Step one: Make traditional prep kava. Wash the kava in multiple batches of cold water. Do multiple washes. The purpose of this is to try and wash out as much of the starch as you can. Kava seems to have a pretty high starch content which I think is what gives the traditional prep its silky kind of muddy consistency. You can maybe leave the kava to soak in the water, idk if this helps to remove more starch but probably won't hurt. I personally give the kava three good washes and kneed it well, but I try not to go too heavy on the water.
Step two: Let this traditional bowl of kava sit in the fridge for a while. The starch should separate to the bottom of the bowl and the kind of yellowy kava water should stay on top. I know people swear by drinking the sediment but my stomach just can't handle it. Idk how long it takes for all the starch/sediment to fully settle but I usually leave it an hour+ to be safe but I think I also read somewhere it settles in about 15 minutes too.
Step three: Separate the kava water from the starch/sediment at the bottom of the bowl or whatever container you use. I use a ladle to scoop it off but you could try pouring it off. The starch at the bottom of the bowl will be an oobleck like consistency. I throw this out but if you have a stomach of steel why not save it.
step four: Put your kava in a pot and then use the kava water you scraped off to boil your kava root. I do this about 2-3 times for 15 minutes. The first boil will probably still be a little thick because I think its extremely hard to wash out all the starch entirely, but compared to an unwashed kava boil prep it will be so so much easier to strain. It will be a world of difference. Subsequent steeps in boiling water there is no thickening at all. I usually leave it in for 15 minutes each time to try and extract as many kavalactones as possible. I personally think the idea that what destroys kava developed from a game of Chinese whispers on kava forums but idk. I think the lack of gelatinization of the starch also means you can use much less water and have a much more concentrated product, perfect for kava mocktails
Optional steps: If you wish you can add in lecithins to make sure the kavalactone oils from the root are emulsified into the water. I genuinely don't know how much of a difference this makes but if you have them lying around it can't hurt.
Step five: I personally strain this kava twice. Once with a 75 micron filter bag and then a 50 micron bag to get as much sediment out as possible. I think for most this is probably a good point to just enjoy your kava but for me, I like to then let this settle again to make sure there's absolutely no sediment in my drink. Small particles always get though but since the kava hasn't gelatinized now they can settle down at the bottom of the bowl. What you are left with is this watery, but strong kava.
Step six: Drink the kava straight, or make a mocktail. Take out the hammock, sit back, put on some music (Fleetwood mac for me), and enjoy. I have been able to now enjoy getting properly rooted from kava without the risk of throwing up. I can drink doses that would usually guarantee vomiting without significant nausea. Also with this method, I can seriously reduce the amount of water needed. I think there will always be some inherent nausea with kava in the background (Possibly from the numbing effect of kava on the stomach) but I think by far the absolute main culprit is the root fibres.
(where this all came from) I have always used hot water to make my kava and I just put up with the gloopy mess it always made because I thought it was worth putting up with. The thick gloopy mess came from the starch in the kava gelatinizing and creating a thick disgusting looking drink that would take so much effort to strain. This also would never settle to let the kava root particles that get through the filter bag fall to the bottom of the bowl. They would become suspended in the starch water and would end up absolutely destroying my stomach. I would try to water it down but then would have to chug so much more kava in the end. I didn't want to give up the bol up method because for what I'm paying I want to get the most kava out of the root that I can. And going to the 2001 study below, boiling kava is the best way to extract as many kavalactones as possible. Traditional prep seems to only get out a fraction of the kavalactones trapped in the root and boiling water can help really get your money's worth out of your product. I decided to see if I could wash the starch out before boiling it to stop the gelatinization process and to my surprise I think it worked. I really hope we can see more scientific research on kava soon to get the most out of this wonderful root.
Enjoy.
Study:
Kubatova, A., Miller, D.J. and Hawthorne, S.B., 2001. Comparison of subcritical water and organic solvents for extracting kava lactones from kava root. Journal of Chromatography A, 923(1-2), pp.187-194.