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Got a buddy pressing at 110F and leavings a lil in the coffee filter the end product is vary translucent with amazing flavor he clames he is leaving the fats and lipids behind by not pressing it out all the way his old hash pucks he pressed still look like you could press more out but he doesn't
So one of my best friends in the 40 year club came out to do a squish sesh, I had 2, 50 gm patties of my best kief that had been in the freezer sense last year, the heart pattern formed on the cold tile with no help in fact I didn't even notice it at first...
So what temps/times/pressure are people finding work best for them?
We've been pressing at 85 degrees for about 90-120 seconds increasing pressure from 2000-6000 psi over that time.