Setup Your MyPress
Remove your MyPress from the box and set it on a waist-high counter.
Plug it in. Your unit will power on in safe-mode (heat off) and welcome you.
Three things will be visible on the screen:
Top: information panel
Bottom-Left: Programmed temp. (220°F, 104°C)
Bottom-Right: Current real temp of your plates
Note: Your MyPress comes with the pressure pre-calibrated for 1-1.5 grams of flower. This is the optimal amount of material to press to extract the best quality and highest yield, and should not be changed. Take a moment to open and close the handle and familiarize yourself with the minor resistance you feel, as this is the perfect calibration.
Temps and Times
With the handle closed and locked, press the top white button once to begin heating. (To turn off heaters, press again.) You will see the real temp number begin to climb to the programmed temp. This should take your MyPress approximately 6-12 minutes to match the programmed and real temps.Â
Suggested temperatures for pressing rosin are as follows:
Powder or dense material: 160°-180°F
Flower: 180°-220°F
Dated or low-humidity material: 220°-250°F
These temperatures are approximate and will change depending on your material. You will be using TIME as your variable in fine-tuning your results.
As a loose rule-of-thumb:
Increasing time will mean a greater yield, with reduced quality in aroma.
Decreasing time will mean a greater quality in aroma, with reduced yield.
Prep Your Flower
Cut a strip of parchment paper (NOT wax paper) into a piece 3" x 6", and fold it in half to make a square. Place your flower inside of this pouch. Use no more than 1.5 grams. If you have a prepress mold, make sure that the top and bottom are uniformly flat, and that your flower is not too dense. If it is you risk limiting the yield of your flower.Â
Fold the first crease and each of the two side-edges in towards the center, and then fold back over again, to face outward. The folds should form a Z-shape. This is called an accordion fold. You should be left with an open mouth and a pouch shape to your parchment paper, with three bi-folded edges.
