For 200g of mimosa you might be able to use less water. I know some people get emulsion with less water, but I find it easier to handle less liquid. I used to use about 750-850 ml per 100g of mimosa powder.
The shape of your glass jar that you mix everything in can be tantamount to your success. If you have a large surface in the container it's going to be harder to get the top layer off. Try decanting as much as you can into a smaller container with less surface and then separate using a turkey baster or a pipet or a syrringe.
The waits between the shakes are unnecessary IMO. Just wait until you have two separate layers and then shake again. Once it's separated there's not going to be much migrating going on, so whether you wait 3 minutes or two ours won't make a big difference.
Heating the mixture doesn't help all that much, and adds some extra danger. If you're going to leave your mixture in warm water for 3 times two hours you're going to have to heat that water some way. You are also working with highly flamable fluids so be sure to be very conscious of the danger. Also the warmer you make your brew the more of your solvent will evaporate, which doesn't help your yield and it's stuff you're breathing in. It does make the pulls a bit more saturated, but IME the change/increase isn't all that great. Most of my extractions I did without any heat.
The solvent you can reuse after having freeze-precipitated and removed the crystals. It tends to get a bit yellowish, but that doesn't matter. This way a liter or two of the stuff can last a long time and you don't waste.
good luck
Buon viso a cattivo gioco!
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