Donwanagan
Kava Curious
Most posts i read here contain statements that the kavalactones are bonded to the root, physically, and thus extraction methods like steeping ( such as a tea bag of tea leaves in hot water, or ground coffee bean in a French press ) will not work to produce a decently kavalactone containing beverage. As such, kneading vigorously, for extended times, became the traditional method. Until we came up with the blender method and aluball etc.
So, my experience thus far is limited but i think I've realized a few things and would like to share and hear others experiences.
My first experiences were with the aluball. I would shake it softly for 30 to 60 times, then leave it to sit for 5 minutes or so, then shake it softly again for the same time. With 2tbsp of kwk fiji lao or vula waka i was not getting strong effects, but a discernable relaxation.
Next, i got a small strainer, simply putting the same root amount and kneading 10 minutes. The first time was a very very strong difference. The next few times was a hit or miss so i experimented with using up 4tbsp. Not exactly looking to get krunk, but trying to figure out the efficiency.
Then, i noticed on the kwk website, the easy prep description mentions a 5 to 10 minute steep before actually kneading. So, i tried that, as well as using water at 110deg. F versus the room temp i had been using.
Part of my experimenting is flawed because im both inexperienced as well as have used 3 various kavas over the course of these instances. Lao being balanced heady, vula balanced heavy, and damu being described as balanced ( but to my experience that stuff will make me want to go to sleep eventually or after eating after a session, which to me seems like a heavy trait ).
So, my theory is that kavalactone extraction efficiency is increased by steeping. The best kava experiences ive had were with my aluball. I began vigorously shaking it ( to physically seperate the kavalactones better ) and that improved my consistency more than when i only softly shook it. And also, I've begun letting it steep for various times between shaking, assuming that the saturation of water will increase the extraction.
Does anyone else steep or use steeping as part of their process? Am i onto something or just wasting time?
Also, has anyone cold steeped overnight? I searched here and found a post of one person who would save used kava in water in the fridge over night for the next day, but they didn't allude to the relevance of that extended steeping in relation to better extraction. Id like to try steeping kava in the fridge overnight , the cold temperatures should help keep off mold or other things that could ruin it for 8 hours. I brew cold brew green or sometimes black tea every night already to decrease acidity. But after an 8 hour soak, id think the plasticity of the root contents should increase for better extraction.
Anyone tried anything similar?
So, my experience thus far is limited but i think I've realized a few things and would like to share and hear others experiences.
My first experiences were with the aluball. I would shake it softly for 30 to 60 times, then leave it to sit for 5 minutes or so, then shake it softly again for the same time. With 2tbsp of kwk fiji lao or vula waka i was not getting strong effects, but a discernable relaxation.
Next, i got a small strainer, simply putting the same root amount and kneading 10 minutes. The first time was a very very strong difference. The next few times was a hit or miss so i experimented with using up 4tbsp. Not exactly looking to get krunk, but trying to figure out the efficiency.
Then, i noticed on the kwk website, the easy prep description mentions a 5 to 10 minute steep before actually kneading. So, i tried that, as well as using water at 110deg. F versus the room temp i had been using.
Part of my experimenting is flawed because im both inexperienced as well as have used 3 various kavas over the course of these instances. Lao being balanced heady, vula balanced heavy, and damu being described as balanced ( but to my experience that stuff will make me want to go to sleep eventually or after eating after a session, which to me seems like a heavy trait ).
So, my theory is that kavalactone extraction efficiency is increased by steeping. The best kava experiences ive had were with my aluball. I began vigorously shaking it ( to physically seperate the kavalactones better ) and that improved my consistency more than when i only softly shook it. And also, I've begun letting it steep for various times between shaking, assuming that the saturation of water will increase the extraction.
Does anyone else steep or use steeping as part of their process? Am i onto something or just wasting time?
Also, has anyone cold steeped overnight? I searched here and found a post of one person who would save used kava in water in the fridge over night for the next day, but they didn't allude to the relevance of that extended steeping in relation to better extraction. Id like to try steeping kava in the fridge overnight , the cold temperatures should help keep off mold or other things that could ruin it for 8 hours. I brew cold brew green or sometimes black tea every night already to decrease acidity. But after an 8 hour soak, id think the plasticity of the root contents should increase for better extraction.
Anyone tried anything similar?
