In this wild high-paced world we live in, where everyone is interconnected and ideas spread like wildfire, it seems as though there is always a new innovation that is just breaching the horizon and ready to shape the way people behave moving forward. Juicing culture is by no means immune to this phenomenon. In the world of juicing, the hottest new trend is actually a cold one – cold pressing, to be exact.
The idea behind cold pressing is essentially the same idea that has led juicing innovation for the last fifteen years: how can we get the most good out of the produce we juice? In order to render the most pure and nutrient rich product possible, in which all of a vegetable or fruit’s phytochemicals and enzymes are left intact, it’s important to limit a couple of factors. The first is contact with air. Air contact increases the rate at which plant enzymes begin to decay. The second main factor that affects juice’s quality is heat. Heat will also increase the rate at which nutrients diminish in quality.
A cold press uses a hydraulic press to render juice from produce. Essentially, it squashes the produce under a ton of hydraulic pressure, squeezing the juice from it. In the process, the press limits nutrient loss from heat and oxidation. While juice from a standard centrifugal press has had heat and air introduced to it and thus should be consume within a matter of hours, cold pressed juice stays fresh for longer.
Cold pressing technology is a great thing, but cold press juicers for home use still come at a premium price. So at the very least, we recommend that you try cold pressed juice at a specialty juice bar before you toss your centrifugal juicer.