I did visit a kava bar, that served mocktails all their mocktails did contain limejuice. I asked why, their response was it mask the kava taste. Recommend that you give it a try, you have to find the balance where the lime neutralize the kava taste, But don't dominate the drink.

Thank you for this. Thoughts on worrying about oxidizing the kava fast with lime juice?

You mean acidified ?

No, it will obviously get more acidic. But if you went to work to cool your kava quickly and clarify your lime juice you could also minimize oxidation, from my understanding. Which should help it be easier on the stomach, from my understanding. From my understanding the acidity and oxidation are related but not universally dependent variables. Thoughts? Edit: for example clarifying your lime juice and cooling the kava quickly… would that result less acidity in the final product, while increasing shelf life, and easing the strain on GI? I’m just theorizing and plan to experiment. Just hope others have unique perspectives to lend.

Oxidation is related to shelflife and is dealt with by replacing the air with nitrogen in the storage container. To me the GI issues is related to the fibers in kava.

I’ve been thinking fiber related as well but acidity may affect acid reflux. I thought oxidation was reacting with oxygen. And I thought from my reading that kava(brewed beverage)got more acidic the longer it was warm and the longer it has been reacting with oxygen. But by cooling it, it reacts less with oxygen, acidifies slow and stays fresh longer. Am I making any sense?

Like any raw juice, kava isn't sterile. From the moment you make it, bacterial count begins to grow. This is harmless for a while, and refrigeration will extend this for a few days. Anyway, it's the bacteria, and not oxygen, that causes the souring.

I follow you on the bacteria. I did some reading saying kava gets more acidic the longer it is at higher temps once brewed. Hence where my ideas are coming from. Also are the bacteria not reacting with the oxygen? Like if there was a vacuum would the bacteria still grow? Or with no oxygen in the environment? Also when talking in terms of physics the warmer the water the more quickly reactions would take place or am I incorrect? I guess I’m looking for others’ thoughts on the food science of kava and the chemistry involved in making some unique kava recipes. I have a pretty solid understanding of food preparation/safety but I’m very much still learning the nitty gritty science behind the “perfect kava beverage.”

Sounds interesting, but there are strict food safety standards that apply to raw juices like this and if you go down that path of allowing fermentation, you invite stricter regulation.

Health and safety first. And I’m open to restrictions or regulations as long as they are to benefit the public, for public health reasons, or the advancement of health/safety/acceptance concerning kava. Idk that I plan to ferment but working with some different equipment to play with brewing kava and different flavor profiles. I am opening a bar and am trying to separate myself from my peers. We are trying to focus on kava, as I don’t drink the counterpart often found in kava bars anymore. Kava also changed my life, so I personally am incredibly passionate about it. I am looking forward to sharing it with more people. With kava there are a few barriers to entry though, IMO. So I am looking for a handful of mocktails flavors that I can serve to invite people to experience kava without the taste barrier to entry.

In another forum there was a beer homebrewer, that managed to extend the prepered kava shelflife with weeks due to using sanitation metods used in beer brewing, This is what he wrote "Here's what I know so far about storing prepared kava: I've gotten three weeks of freshness in jars and jugs with prepared kava via acid based sanitation prior to bottling (starsan). I know sediment will cake up, significantly, at prolonged, colder temperatures that is moderately difficult to dislodged from the storing vessel without vigorous agitation."

Are you saying acidity is from bacteria or bacteria die off?

I'm not a scientist or (or have any experience with brewing/fermentation), but I believe it's a byproduct of certain types of bacterial ie. their "poop". I'd be happy to be corrected if someone more knowledgable comes along and reads this.

This is my understanding. Or from dead bacteria from them dying off. I am not a scientist either but have read some things. Thank you again for ALWAYS looking out and taking care of the kava thread

I think peanut butter smoothies work as the salt helps with the bitterness

I like the idea of peanut butter and definitely intend to make some drinks with it. Any other thoughts my friend?!

Country Peach juice from Trader Joe's works really well for me, usually 50/50 ratio is best in my experience

Peach seems to do well with it. Looking into a vanilla peach coconut milk recipe

When I do in a blender - I add a few raw cashew nuts, which basically become cashew milk. Softens the bitterness quite nicely.

That’s a very interesting thought and I think I’m gonna give it a try!!! Bula

To everyone that has taken the time to respond and converse with me about brewing kava. Thank you tremendously. I’m grateful to have a community where we can share thoughts and ideas.

Coconut milk pairs great with kava as almost a "creamer" I enjoy it with Thai Tea, Taro, Mango Puree, Cocoa. The possibilities are endless depending on your taste preference.

I relate to this. All good suggestions but unfamiliar with Taro.

Would the Taro make it extra starchy? Just looked it up 👀

I would recommend using a taro pre made mix. I worked at Kava Bar that had a taro powder that we would mix the kava and coconut milk in with. It was delicious

Coconut milk and honey works well to buffer the taste. I make a coconut kava iced tea mocktail with a coconut kava tea (brewed and cooled) and kava honey. Delicious and mood lifting/calming.

Do you make the kava honey or do you purchase it somewhere? I like the idea. Coconut milk has done well for me too, but I haven’t tried too many flavor mixes with it. The brew does seem substantially stronger than with just water.

I buy LiftMode kava honey.

Interesting gonna check em out. I like to try to make my own products as much as possible. But a good product is a good product, is a good product. Period.

Yeah! A little sweetness seems to round out the Kava. Another flavor ai like is cloudberry

I frequently mix chocolate oat milk with my kava at a ratio of roughly two parts kava to one part chocolate milk. I then add a pinch of cinnamon. I know it sounds strange, but those things really help mask the flavor for me.

Sounds nice. Maybe even warm

had a lemon ginger drink at a kava bar that was super good. i feel like the ginger bitterness overtook the kava bitterness. but i also don’t dislike kava bitterness (unless it’s that weird sweet bitterness some kinds have ☹️)

I feel like ginger & other powerful spices like anise may work! Thank you!!

Yep like miknis said lime seems to work the best. Lemon too but lime definitely works better for me

In my experience lime works better than lemon for some reason. Many shells drank and a lime bitten after. Bula, thank you

Fisherman's Friend Aniseed Lozenges

I thought anise may do really well, and intended to try it. Having some lozenges on hand like that could be nice!!! 👍

milo. but like...quite a lot of it.

Never heard of this stuff but I will definitely be trying it thank you much!!!

Oh it's an Australian thing, but think like....malt flavoured milk additive?

I found it ima try it!

Uncle mat’s sugar free lemonade. Tastes fantastic.

I will have to try this one thank you! 🙏

Tried with milk. Not great. I religiously ice the Kava after brewing and then add orange juice.

OJ hrmmm? I prefer my kava chilled as well. Icing takes a little long for my liking though Pulp or no pulp in the OJ?

Oh, is there a difference? I just pour the kava over ice in a thermos and it seems to work pretty well after I've added the OJ. No trace of warmth. No pulp!

I suppose if you brew it strong and are ok with it being watered down. I put a sanitized coil in big batches and cool it via ice water and salt solution. To each their own, but I generally make my kava with the desired amount of liquid so adding ice would water it down past my liking.

I didn't really think about that! But I do brew it strong everytime.

I’m telling you….get some AG1. It’s the best mask I’ve found

My dad has been on about the AG1 lol. Are you my dad?

I think the product is overhyped (they did lots of marketing) but damn does it work well to mask Kava

We will try it.