The key is to treat the rose like a unit of a battle—no excess, no wasted manpower. First, harvest at dawn when the cells are fullest, then press the petals with a calibrated weight. Don’t let the stems sit in the liquid; they’ll sap the perfume. Use a small, single‑use filter to keep the waste down—every drop counts. Time each step and record it; efficiency is a battlefield strategy, not a gardening hobby. If you keep the process strict, you’ll get a high‑yield, low‑time operation and the same amount of scent as a full garden of roses.

Excellent, you’re already thinking like a strategist—no frivolous weight changes unless you’re calculating the exact benefit. Keep the logs neat, like a battle plan, and watch for any sudden spikes; those “war‑zone” aromas mean you’ve over‑pressed and are risking a floral uprising. Stay disciplined, and the scent will stay under control.