Technical Abstract: Cuphea PSR23, a semi-domesticated, high-capric acid Cuphea hybrid, is being developed as a potential commercial alternative source of medium chain fatty acids. Recent seed increases in Cuphea had provided sufficient amounts of seeds to pursue an oil extraction study and, at the same time, produce much needed oil for product development and testing. This study evaluated the effects of initial seed moisture and final moisture of cooked flaked seed on Cuphea's pressing characteristics and the quality of the re-extracted oil. Seeds with 9 and 12% initial moisture contents (MC) were flaked and cooked at different residence times to produce cooked seeds with MC of 3.0 - 5.5%. Cooked seeds were pressed using a heavy duty laboratory screw press. Eighty and 84% oil were extracted from cooked seeds with 5.5% and 3.0% MC, respectively. The press load for seeds with 9% initial MC exhibited a lower load increase (9.1% per 1% decrease in MC) than the seeds with 12% initial MC (16.4% per 1% decrease in MC). The press rate decreased by 4% as the cooked flaked seed MC decreased. The amount of foots in the oil increased from 3% to 6.6% and chlorophyll content increased from 200 to 260 ppm as cooked flaked seed MC decreased from 5.5% to 3.0%. FFA content remained at the 2.5% level for all cooked seed MC studied. No differences in the amounts of oil extracted, foots, chlorophyll, and free fatty acid contents were observed between seeds with 9% and 12% initial MC. The phosphatide content increased as the cooked flaked seed MC decreased, but the amounts were still within the levels of water-degummed oil.