Go Get Your Press On: Cold Press vs. Centrifugal Juicers

January 21, 2016 | By | Comments (1)

Most juicers fall into one of two categories: centrifugal or cold-press. Centrifugal juicers rapidly spin produce against tiny blades. Cold-press juicers crush using 1,000 pounds of pressure. Check out the pros and cons for each.

1601p138-breville-juicer

CENTRIFUGAL JUICERS
PROS:
• Works very quickly.
• Easy to clean.
• Works well with hard produce like broccoli and beets.
• Affordable options available.

CONS:
• The rapid spinning heats up juice slightly, which speeds oxidation, so juice is best consumed right away.
• Any inedible peels must be removed, and nuts and leafy greens won’t process.
• Most fiber and some juice is lost with leftover pulp.

Recommended: Breville Juice Fountain Elite 800JEXL ($300)

1601p138-hurom-juicer

COLD-PRESS JUICERS
PROS:
• Juice output is high with little leftover pulp (more fiber).
• No friction, so juice does not heat up and stays fresh longer (about 3 days).
• Can process a wide range of produce, including leafy greens. Softer produce works especially well.
• Nuts can be milked (after soaking).

CONS:
• Can be very expensive, although more affordable models are entering the market.
• Juicing process is slow.

Recommended: Hurom Juicer ($399)

Our Best Juicing Recipes:

COMMENTS

  1. Michigan

    I’m in Michigan, and I drink iced coffee year round (hot coffee too). I already have 3 coffee pots, so the idea of buying a french press was pushing the limit. I like this concentrated coffee idea. I usually just drink it black (hot or cold), but have been known to add cream, or cream and sugar. I am also going to try using the concentrated coffee to flavor homemade ice cream – I usually use instant for that, but this would be even better! And I like the “good old Cleveland municipal” comment. Makes you more real. Thank you!

    March 29, 2016 at 6:52 am

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