Boiling Kava

[CentaurianSlug]

@Crunked, I am sorry to hear that you reacted that way, I have never heard that reaction before, I know that like Nemo said, it is different and I guess it is for some and it also is not for some. I have noticed that the boiling method can be hard to do the right way, too much cooking will make it too thick and taste even worst but done the right way it changes the taste to a milder peppery taste and it should not be to thick.
I still like the traditional way too, but I do boil it sometimes, and I only boil the kava that is a regular grind, not instant or micronized. Aloha nui loa.

Chris

Is there a reason you don't use micronized? Will the heat hurt it or is it because there is no need to boil it because of the way you process yours? I just got your micronized sample pack and want to experiment with adding it to different teas. Will the 190 degrees water weaken the kava, make it stronger, or make no difference?

 

[Deleted User01]

@Crunked, I sympathize. When I boiled it, it came out thick and slimy. I had to force it down. I could probably vomit just thinking about it. I have the same problem with mushy oatmeal or cream of oatmeal. I can't even stand to see people eat it. It's all in the head .... but it controls the stomach.

 

[sɥɐʞɐs]

Can I boil prednisone ?



j/k

 

[Monkava'd]

J/k

Wait....you mean to say that I've been doing it all wrong this whole time?!?



Well back to the drawing board ...man I thought the scalding rush and progressing lesion in my esophagus was a sure sign it was taking care of my multiple-schizolerosis-arthritic hyper-lupus-thyroidism.....

 

[Gourmet Hawaiian Kava]

Is there a reason you don't use micronized? Will the heat hurt it or is it because there is no need to boil it because of the way you process yours? I just got your micronized sample pack and want to experiment with adding it to different teas. Will the 190 degrees water weaken the kava, make it stronger, or make no difference?

Well the only reason that I do not use the instant or the micronized with the boiling method is because the final product will be very thick like gravy.
When I use the medium grind I do not get it so thick. I would think you could boil the micro, just use less kava and or more water.
Aloha.

Chris

 

[Deleted User01]

If you guy talk about making thick slimy kava gravy one more time, then I'm gonna hurl! And I ain't talking about taking the mound.

 

[Crunked]

Another possibility with my experience is that the dry root I used (from Vanuatu, not from GHK) may have contained some tudei. I am waiting on Deleted User's magic for a do-at-home test to confirm. I still won't be returning to the slime-bucket, but it would be interesting to find out if that was a possible cause of my reaction.

 

[sɥɐʞɐs]

I haven't boiled for a while...I kinda like to try it with each kava to see how it effects the experience. But it's such a slimey, drippy pain in me arse, I rarely get around to turning my kava into a gloppy poi-like substance.

 

[kasa_balavu]

I've read comments about the altered taste of boiled kava due to the starch cooking.

Instant kava is basically made the same way... dehydration by boiling off the water. I've never had instant kava, but do you notice it's altered taste from the "cooked" starch... or does it end up tasting just like ordinary medium-grind kava?

 

[CactusKava]

I've read comments about the altered taste of boiled kava due to the starch cooking.

Instant kava is basically made the same way... dehydration by boiling off the water. I've never had instant kava, but do you notice it's altered taste from the "cooked" starch... or does it end up tasting just like ordinary medium-grind kava?

Instant kava is actually normally made by spray drying it, rather than heating up the water. As such, it tastes very similar to a regular cup of grog.

 

[kasa_balavu]

TakiMai had the funding to use either method, and they chose (and use) an evaporator (oven) to dehydrate their kava. Further in the process they reconstitute the kava powder with water and flavouring to make their ready-to-drink kava shots.

They also have a spray dryer, which they use to make instant kava powder. I'm curious about why they'd chose two separate methods to make essentially the same thing, given the cost of buying two different pieces of equipment.

They must have a compelling reason for it, and I'm wondering if taste is that reason. The kava powder that comes out of their oven is sold as a flavoured drink, which would mask any bad taste, if in fact the taste is a problem.

 

[August West]

When I'd boil medium grind root, I'd boil it, strain through a metal cooking strainer, and thin it back out with a tray of ice cubes. The ice/added liquid eliminates well over half of the slimy texture. The taste becomes quite peppery, though.

Lastly, wouldn't the only benefit of boiling micro be a possible quicker onset of effects, being that you consume 100% of the micro regardless of any prep method used?