Rosin Pressing
Apply low heat (180–220°F / 82–104°C) and high pressure (300–1500 psi) to flower, kief or hash inside a folded micron bag. Resin liquefies and oozes out; the plant material stays trapped.
Equipment
A rosin press has two heated plates and a hydraulic or pneumatic ram. Bag micron sizes: 25–37μ for hash rosin, 90–160μ for flower rosin. Parchment paper catches the squeeze.
Temperature & time
Lower temps (180–195°F) preserve terpenes and yield a budder/jam consistency. Higher temps (200–220°F) yield more weight as a runny shatter. Press time is typically 45–90 seconds for flower, 60–120 seconds for hash.
Pressure
Don't crank to max instantly — ramp pressure up over 10–15 seconds to avoid blowing out the bag and contaminating the rosin with plant matter. The first oozing droplets are the highest quality.
Cold cure & jam
Sealed in a jar at 60–75°F for 24–96 hours, fresh rosin separates and homogenises into a creamy, terpene-forward 'jam' or 'badder'. This is where mid-grade rosin becomes elite.