Cold Pressed vs. Other Juicers
All juicing methods produce a delicious tasting beverage, however, the main difference between the methods is the nutrient profile of the end product and therefore, the different uses, needs and requirements they each come with.
More commonly found juicing methods, such as 'Centrifugal', 'Twin Gear', or 'Slow Masticating', are cheaper to purchase and operate compared to 'Cold Pressing' and also, only include a 1 step process. They each have different properties which make them good for different reasons.
'Centrifugal Force' Juicers are the most commonly found as they are generally the cheaper machines found on the market. They involve a fast spinning blade (creating heat and airflow) which cuts the produce before throwing it against a fast moving mesh filter, separating the juice from the pulp. However, what you pay for is what you get... a wet pulp and a semi filtered raw juice is leftover meaning that more juice and nutrients are still available but unfortunately wasted. In addition to this, heat and excess airflow created in the process oxidise the juice and break down a portion of live enzymes, vitamins and minerals. This results in a juice with a low nutrient profile with a very short shelf life and a fast rate of liquid separation. These juicers are great for entry level home use and immediate consumption - ideal for someone who is wanting to dip their toe into the juicing world.
'Twin Gear' Juicers are the next step up in regards to performance and price range. They have 2 interlocking gears which are closely aligned and generally rotate at a lower RPM than Centrifugal Juicers, creating less heat and airflow. These gears pull in the produce and 'crush' it to release the juice through a filter. Because of the slower RPM and lower heat and airflow, the juice created is in better nutritional shape than one from a centrifugal juicer and it also lasts longer. You should be able to store these juices in the fridge overnight for consumption in the morning. However, the process takes longer than Centrifugal Juicers and you are still left with a wet pulp, therefore, not maximising the juice from all the produce. Additionally, these juicers require you to prep the produce into small pieces before putting through the machine and are notoriously hard to clean as they consist of many fiddly different parts.
Next on the list are 'Slow Masticating' Juicers. These are great affordable juicers for people who wish to take their home juicing to the next level and focus on the nutritional value of their juices. They have 1 slow moving auger which pulls the produce through the machine and slowly grinds it into a pulp. The juice is then pushed through a metal screen or filter to separate the juice from the pulp. The grinder operates at a slower RPM than Twin Gear Juicers and Centrifugal Juicers and so there is a time aspect to take into account when using these at home. However, as mentioned before, the benefit to this is the reduction in oxidation of the juice which results in a higher nutrient profile and because of this, the juice should last around 2 days in the fridge. The pulp still comes out wet due to there not being a strong pressing stage (like the cold pressed method) which does mean that you still do not maximise the nutrient profile of the juice and unfortunately this results in wastage.
Cold Pressed Juicers are the slowest and the most expensive juicers out there. A lot of juicers are called 'Cold Press', however, if they do not actually involve a 2nd pressing stage in the process then they are most likely just 'Slow Masticating' Juicers. The 'Cold Pressed' Juicing Method involves a 2 step process and produces minimal heat and airflow due to having an even slower grinder than the 'Slow Masticating' Juicer. This, therefore, reduces the amount of nutrients lost to oxidisation and increases the nutrient profile even further. This method is the only one to include a second stage whereby a hydraulic press is used to put the pulp under 2 tonnes of force in order to extract all the juice and the vitamins, minerals and live enzymes along with it. What is left is a dry pulp containing only the insoluble fibre from the fresh produce and a nutrient packed juice. The rate of separation is much slower than juice from the other methods due to the higher nutrient profile which means it can last up to 4-6 days in its raw state. A third step may be added to the process should the producer want to HPP their raw cold pressed juice in order to increase the shelf life even further. The process is focused on nutrient loss prevention and results in a smoother, nutrient packed juice with minimal separation.
To counter the downsides of the cheaper and faster juicers, many juice companies decide to pasteurise their juices as a secondary processing step through High Pressure Pasteurization (HPP). This helps to prolong the shelf life of their juice, however, this process does have an impact on the nutritional profile. The taste is still delicious but that is when you have to decide what you are wanting out of your juice and what business you wish to support.
At Oak & Maple, we keep our juice raw and opt to not use HPP as we aim for maximum nutrient retention, zero wastage and the highest quality final product.