Paddy
Kava Curious
So I finally took the plunge and made some Kava Friday and Saturday night from the bag of ROH Vanuatu premium kava powder. Friday night the process went OK. I measured a 1/2 cup of room temperature water (71-73 degrees) and 1 Tbsp of Kava powder. I wrapped the powder in some wide gapped cheese cloth (6 layers?) and then placed it in a "nut milk bag" I got from Amazon. I then placed it in the water in a bowl and used a plastic potato masher and my hands to knead and roll it around for 10 minutes. The first night's grog was a little light in color and as someone said on here it had a faint windex flavor to it , but was interesting. I felt nothing but a numb tongue and mouth. I expected this as it is my first try ever.
The second night I didn't have the cheese cloth because I chucked it and so I used the strainer bag alone but doubled up. I would say half of the Tbsp ended up in the grog. I filtered out maybe half of that by slow pouring between two cups and drank the rest. Actually I "slammed" it like a shot or beer chug. Again I felt nothing, but this time had a little rolling stomach I assume related to either the "slam" or the particles floating around.
Is "fine grind" kava root the same as micronized? Should I be worried about powder in my grog? Bula!
The second night I didn't have the cheese cloth because I chucked it and so I used the strainer bag alone but doubled up. I would say half of the Tbsp ended up in the grog. I filtered out maybe half of that by slow pouring between two cups and drank the rest. Actually I "slammed" it like a shot or beer chug. Again I felt nothing, but this time had a little rolling stomach I assume related to either the "slam" or the particles floating around.
Is "fine grind" kava root the same as micronized? Should I be worried about powder in my grog? Bula!