How I press rosin.
Step 1 Prep the bag. Make sure your seams are on the inside and push the corners into the bag. This corner tucking method is called bottle tech. You can fill the bag by hand or use a pre press. The pre press is a form to compact the flower before pressing. The more compact and evenly distributed the flower is before press the better.
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Step 2 Preheat the press. 180-190f is my sweet spot.
Step 3 Preheat the puck. 60 seconds. Place the filled bag standing up between the plates and close the plates down on the bag. You arent pressing yet just a firm hug to allow the heat to start melting the trichomes.
Step 4 The press. Start to squeeze the puck should be about 1/8-1/4 inch with good pressure. 25-40%. Hold for 30 seconds. Increase pressure over 30s with slow steady pumps to 60-75%. Hold for another 30s. Again slow and steady increase to 100% over 30s. Hold final squeeze for 30s. Warm up and full press should take 3-4 minutes. 100% isnt the full power of your jack. What 100% pressure is varies on size of puck and plates. This is where your situation will determine how heavy to press. I guesstimate 3-4t is the max needed for a 7-10g puck. There is exact math out there for correct pressure if you want to search for it.
Step 5 Releasing the jack. Very straight forward but be sure to secure the paper and the puck as you release pressure and the plates drop. You dont want that puck sliding into the rosin.
Step 6 Collection. This stuff cam be both sticky and brittle. Take one of your tools and scrape the rosin into a ball. If its too sticky put it in the fridge for a minute. You can also use a chilled cold plate under the paper when collecting to assist in removal. Once you have some collected on the tool you can use a dabbing motion to stick the tool/ball to the rosin on the paper giving it a quick jerk to pull it off.
Step 7 Put into jar/jars and store in fridge.
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