„Cold pressing“ is a term we often hear but rarely understand in depth. It is the technological gold standard in extracting liquids from plants. To make sense of the process, we need to contrast it with the most common home method - the centrifugal juicer.

The problem with fast revolutions

Ordinary juicers work with a metal disc that spins at thousands of revolutions per minute. This „planing“ of the fruit creates friction and therefore heat. Even worse, the rapid rotation introduces a huge amount of air into the juice. Oxygen is the number one enemy of fresh juice because it causes instant oxidation (darkening) and vitamin breakdown.

The technology of calm

Cold pressing works on a completely different principle, often called „mastication“ (chewing) or hydraulic pressing. The process goes through two stages:
1. Slow crushing.
2. Pressing.

This pressure „squeezes“ the water and nutrients out of the fiber of the fruit. The key word here is „cold“. Although there is no freezing, the temperature of the process never rises to levels that would endanger the thermosensitive elements. It's a slow, quiet and methodical process that ensures only the essence of the fruit goes into your glass, with no foam and no oxidation.