I save my fine trim from Sour Bubble...it makes the best.
No machines other than a mixer. I use three bags. Th 220, the 190, and I catch in a 45.
It's not really a special technique. Doesnt matter much the fine points. Mix about ten minutes and do the bags, get the hash and run it again.
To get much you need frosty trim and a five gallon bag can hold about 160 grams of sugar leaves. That much high grade trim can yield 15-20% hash in weight.
So then I chop it fine in a glass oven pan and let dry a couple days. Then I freeze it spread out in a container.
Then I finger press the thawed coffee grounds for about three minutes per gram. It's easier to press if warmed a bit first. Pressing breaks tricome heads releasing oily resins.
I place the pressed grams back in the freezer. A week or so later I bring them out and let the sun hit them long enough to warm them.
They become black, shiny, oily balls that I flatten in the little container.
Sealed and frozen again they are frozen it time. In suspended animation.
Until the day I leave to bring this special project to you. Rated AAA by BOG!