Osadandaula UK
Kava Enthusiast
Hi all,
Thanks for everyones input of the forum, I've found it really useful.
Having done a bit of reading on here, I was very curious and eventually bit the bullet and bought some Vanuatu melo melo medium grind. The first batch of which is sat in the fridge waiting for, Friday (maybe tursday) night.
My method was 50g in a litre of water heated to 60deg C (140F) left for a few minutes then a quick blast in the blender before traditional prep. The makas are now sat soaking in a pan with another half pint of 60deg C water, I'm gonna leave that to soak and maybe freeze it over night before wringing it out again.
Maybe I should have gone for room temperature but I'm keen to blast out any reverse tolerance and give myself the best chance of feeling something. Think I'll probably try a more traditional prep next time.
I'll report back soon.
Thanks for everyones input of the forum, I've found it really useful.
Having done a bit of reading on here, I was very curious and eventually bit the bullet and bought some Vanuatu melo melo medium grind. The first batch of which is sat in the fridge waiting for, Friday (maybe tursday) night.
My method was 50g in a litre of water heated to 60deg C (140F) left for a few minutes then a quick blast in the blender before traditional prep. The makas are now sat soaking in a pan with another half pint of 60deg C water, I'm gonna leave that to soak and maybe freeze it over night before wringing it out again.
Maybe I should have gone for room temperature but I'm keen to blast out any reverse tolerance and give myself the best chance of feeling something. Think I'll probably try a more traditional prep next time.
I'll report back soon.
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