Amateurs Magazine

Step 1) Pour hot wayer into Kuksa, preferably not boiling, but hot. Let stand for two minutes and pour off. Most of the salt in the wood grain are soluble in hot water. Allow to dry for at least two hours. The wood grain opens when it gets wet and dries.

Step 2) Take a tablespoon of wet warm coffee "grinds" from the bottom of the filter and put them in the Kuksa. Rub firmly with your thumb, pressing the "grains" against the walls of the wood until they are dry (3-5 min). This will give the wood a water-repellent film that will not get wet. This process is seasoning the wood grain. Pour out and rinse with water.

Now you can drink from the cup, but do not wash with soap. The Kuksa will absorb the moisture left in it after drinking in an instant.

You can quickly change the taste of a Kuksa with alcohol: choose the alcohol beverage of choice, put the alcohol in the cup and sway for a while. The liquor is absorbed into the grains and maybe a few cups of coffee will taste a little like liquor, but not so much salt and wood. Ultimately, the extra flavors will remain under the surface that has formed on the wood.