What You Need to Know
The process involves finely grinding kava root and mixing it with cold water (≈20–25 °C) for 10–30 minutes. Kavalactones such as kavain, dihydrokavain, and methysticin are extracted into the aqueous phase, while higher temperatures (>40 °C) cause hydrolytic degradation, reducing psychoactive potency. The resulting beverage is traditionally consumed ceremonially across Melanesian and Polynesian cultures.
The Science
Primary Reaction
Aqueous extraction of kavalactones from ground kava root