Exploring How Kava Is Made and Why It’s the Drink Everyone’s Talking About

In a world where more people are swapping their boozy beverages for something a little more grounded, kava has quickly become the drink of choice for the sober-curious — and the just-plain-curious alike. Whether you’ve seen it served up in coconut shells at a laid-back kava bar or shaken into a chic mocktail on a speakeasy-style menu, one thing is clear: this ancient root is having a serious modern moment.

But what actually is kava? And how is it made into the drinks people are sipping for stress relief, social ease, or just something new? Let’s peel back the layers of this earthy, enigmatic beverage.

First Things First: What Is Kava Made From?

No matter the form, all kava comes from the same place: the root of the Piper methysticum plant, a type of pepper plant grown in the South Pacific. It’s the root that holds all the mellow, feel-good magic — and how that root is processed determines the kind of kava drink you end up with.

The Different Forms of Kava (and How They’re Made)

There isn’t just one way to make or enjoy kava. Each form offers a slightly different experience:

• Traditional Ground Kava: This is the most authentic method. The kava root is harvested, dried, and ground into a powder, which is then steeped in water and strained — usually by hand. It’s time-consuming, a little gritty, and beloved by those who want the full effect.

• Instant Kava: Made from a pre-extracted formula using dried kava root, this powder dissolves directly into water. It’s quick and easy, but often considered lower in quality compared to the traditional method.

• Micronized Kava: Similar to the traditional powder, but ground much more finely. This version doesn’t need to be strained, but some people find it a bit harder on the stomach — especially beginners.

• Kava Extract: A liquid form of kava that’s concentrated and easy to mix into drinks. This version is becoming popular in mocktails and wellness beverages since it’s smoother, more palatable, and easier to measure.

What's the Best Way to Drink It?

Ask a kava regular, and they’ll probably swear by the traditional method. You’ll often find this version at kava cafes or juice bars, where it’s served plain or blended with tropical fruits like pineapple or banana to mellow out the earthy flavor.

That said, not everyone loves the taste or the prep. If you’re looking for convenience and a gentler intro, kava extract is a solid alternative. It’s great for mixing into mocktails and lets you skip the bitterness and grainy texture altogether.

While traditional kava is tied to a more relaxed, daytime vibe — think remote work sessions and casual hangs — extracts are showing up more in sober nightlife scenes. These bars often feature full mocktail menus, with kava-based creations that feel just as festive as any cocktail.

Each kava type comes with its own pros and cons. Instant and micronized versions offer convenience but may not go down as smoothly for everyone. Traditional ground kava gives you the most authentic experience, while extracts offer an easy, modern twist.

Whichever version you choose, kava offers a unique way to unwind — no alcohol required.