The BUD Squeeze Rosin Press
It has been just under two years since rosin was introduced to the cannabis concentrates market. Within that time, this solvent-free concentrate processing method has proved quite viable in the legal market, influencing a surge of innovation in the wake of rising demand.
Unlike extracts like butane hash oil (BHO), which utilizes solvents, heavy equipment, and time-consuming processes to extract the resin from the plant, rosin production requires only two mechanisms: heat and pressure. Rosin is also far less time consuming to process, in some cases yielding a consumable product in a matter of seconds.
At the centre of rosin production is the BUD Squeeze Rosin Press, a machine responsible for producing controlled amounts of heat and pressure over short periods of time. Through DIY innovation and the harnessing of technologies borrowed from several other manufacturing industries, the rosin press has evolved extensively since its modest beginnings.
How Rosin Tech Works
To produce rosin, three components are required: heat, pressure, and time. The technique in rosin production rests within the ability to balance these three components together to create a superior product in flavour and effect.
When extracting rosin, heat must be controlled in order to preserve terpenes and cannabinoids. High temperatures have the ability to rapidly degrade these molecules, creating a bland and inferior final product. This is why producing rosin at the lowest temperature possible is paramount. Limiting the time exposed to high heat can retain some terpenes; however, reducing heat is the only way to ensure the least degradation possible.
In order to reduce heat, pressure must be increased. High pressures have the ability to create a final product with much less of a compromise to the original terpene profile. The measure of a highly effective rosin press is its ability to provide enough pressure so that heat may be lowered to a point where minimal degradation can take place the BUD Squeeze Rosin Press has been tested and that’s why it’s still here.