by Team Member Chelsea Powell and owners Akin Olokun and Samantha Salmon
There are two types of juicers: centrifugal and cold-press. We use a cold-press juicer because it is the highest quality juicing equipment and renders the most nutritious product. Centrifugal is the most common type of juicer that utilizes a quick spinning metal blade against a mesh filter, which is the part that separates the juice from the pulp. Heat is generated from the metal blade, which reduces the enzymes in the juice. Some of the nutrients are also oxidized from the heat so it is best for the juice to be consumed within a couple days. Cold-press on the other hand, crushes and presses the produce and creates the highest yield juice, with most of the enzymes and nutrients still intact due to no heat or air present in the process. The juice is then bottled and remains on shelves for up to five days. Each 16 fluid ounces of cold-pressed juice is developed from several pounds of organic produce, creating the most effective, nutritionally dense, delicious juice.