coAsTal wrote:I do exactly that all the time-- unless there was a very abnormal amount of heat involved you should have well-baked in but 100% good changa--
There was no more heat than I normally use when making changa with the only difference being it was heated dry instead of being heated in solvent. Nothing stuck to the shot glass so all the alkaloids clearly got absorbed by the leaf. Thanks for sharing your experience I figured this changa was probably fine although maybe a bit crispy from being "overcooked"