The Clever Root

Fall / Winter 2015

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f a l l / w i n t e r 2 0 1 5 | 6 1 to about six inches from the top with more ice cubes, and pure filtered water is poured in until it nearly—but not quite—covers the top ice cubes. After a one-hour pre-wash soak, the washer is turned to the "gentle" setting, and the resins are knocked by the washing action and tumbling ice into the water, which flows into and out of the bag's mesh. Oliver likes 13-minute washes. He wants the action to be moderately paced and steady. If the machine is laboring, the bag may be twisted around the propeller and needs to be lifted free. If it's swirling too fast, that means the ice is melting. Add more ice to slow it down to that moderate pace. "Smell the water—it should smell lemony," Oliver says. "And it should have a light golden color. If it's olive green, you've agitated too much." After 13 minutes, he siphons the water into a bucket, which is poured into a series of six bags, each with a sieve sewn into the bottom, that are fitted one inside the other. The most interior bag has a 190-micron sieve. It goes into a bag with a 160-mincron sieve, which goes into a 120, and these go into a 90, then a 73 and finally a 45, so the finest sieve is the most exterior. The bags are set into a large plastic tub so they hang free. The wash water is poured in. The 190-micron sieve catches plant detritus and scum, which are discarded. The rinsed bag is then hung over a rod or pipe. The rinse and hanging is repeated with all the other bags. The material in the 160 is taken by spoon to a 25-micron screen set on a folded paper towel and carefully formed into a patty the size of a silver dollar that Oliver calls a puck, and placed on the upper right hand corner of the screen. The pucks from the 120, 90, 73, and 45 bags are placed down the left side of the screen in that order. This arrangement lets him know the grade of each puck. "The sweet spot—the best resin—comes from the 120, 90, and 73 bags," he says. Water from the pucks flows down through the screen, but the mesh is fine enough to hold the resin crystals. If you need to tighten up the shape of the pat- ties into a circle, do it right after the water drains through or the hash will become crumbly. You'll need those nice tight patties later, he says. That's just the first wash. The bag of trim and more ice go back into the washing machine, the wash water is returned to the washer, and the whole process is repeated five more times, "or until you're not getting much hash," Oliver says. Once the six screens are filled, place them between sheets of paper toweling, then into a fridge for 24 hours, and then freeze them for 24 hours. After that, grate them with a fine grater onto clean baking trays. Dry the grated hash for three days. Everything after the 24-hour freezing should be done in the cold room. Even your hands should be cold so you don't melt the resin. After this last three-day drying period, place the grated hash into jars with lids. Keep them in the cold room. But after a few more days, the hash will be stable at room temperature. To use the hash as a dab, give a small amount a warm place, where it will turn to grease and become dab-able. ■cr f a l l / w i n t e r 2 0 1 5 | 6 1 Hashish at room temperature. This is extremely high quality hashish. Forewarned is forearmed. After rinsing, the material is taken by spoon to a 25-micron screen set on a folded paper towel and carefully formed into a patty the size of a silver dollar that Oliver calls a puck.

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