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Cold Pressed vs. Centrifugal: Which One Is Best?

You know we love us a good debate, and we’re at it again with the ultimate showdown: Cold pressed or centrifugal? Which one should you invest in?


Centrifugal is a juicing process in which the produce is put through a shoot, ground up and sent through mesh sheeting. It’s sometimes known as “fresh pressed” juice, but that’s a misnomer: there’s no pressing involved!

The Upside

  • Shoots are bigger. This means you can fit larger, often whole, pieces of fruits and vegetables down it. What does that mean for you? Less prep work in the morning, chopping up produce!
  • Less expensive. Centrifugal juicers typically start at around $70 for a home juicer. This makes it great for novice juicers just getting their toes wet, and those on a budget looking to make healthier choices.

The Downside

  • Shorter shelf life. Because of the way in which its processed, centrifugal juices oxidize quickly, meaning that unlike cold pressed juices, they have to be consumed immediately after being made. This isn’t a problem if you have time to make and drink fresh juice every day, but if you’re looking to stock up, this is not the best option.
  • Less yield. If you’ve ever used or seen a centrifugal juicer in action, you may have noticed that the dripping pulp at the end that’s still, uh, juicy. This is valuable nutrition being lost—and for our efforts, we want every last drop!
  • Less nutrition. Remember that oxidization that we talked about? It’s what causes that not so lovely layer of white foam on juice. It’s also what causes the deterioration of vitamins and nutrients found in juice. Centrifugal juices on average have a 15-minute shelf life before they start losing their nutritional integrity. Again, not a problem if you drink it right away, but something to keep in mind.

Cold Pressed

Cold pressed juicers, also known as masticating juicers, first crush the produce, send it through a bag and then press it to extract all of it’s goodness.

The Upside

  • Higher yield. You definitely get the most bang for your buck, as nothing is going to waste and you’re getting maximum yield from your produce.
  • Longer shelf life. Unlike centrifugal juices, cold-pressed juices can last up to a few days before they start losing vitamins and enzymes, making this a much better option for batch juicing—yay, meal prep! You can bottle them in mason jars and store them in the fridge for up to three days and still retain freshness.
  • Higher nutrition quality. Again, less oxidization means less damage and loss of nutrients. This is especially important with juicing, because you’re spending the money on organic produce: you want to consume it at its nutritional peak and really take in all of those health benefits!

The Downside

  • It’s pricey. Cold pressed juicers range anywhere from $350 for a baseline model to $2500 for a high-end stainless steel Norwalk juicer. If you’re just being introduced to juicing, this can definitely be jaw dropping.
  • More prepping needed. Unlike centrifugal juicers, cold pressed juicers tend to have smaller shoots, meaning more chopping and slicing to get your produce to fit into the machine.

The Takeaway:

When it comes to juicing, think of it like furnishing your first apartment after college: your grandmother’s floral couch will do the trick and give you a place to sit until you can invest in that high quality midcentury grey sofa of your dreams. So if you’re just getting started, a centrifugal home juicer can be a great tool to help you establish a routine and see if juicing is a good fit in your life and for you health goals. When you’re ready to upgrade, you can always trade in for a cold pressed model. Of course, you can also just come to us and get stocked up!

-Simple Sciences Juices is an organic juice bar with locations in Omaha, Nebraska; Kansas City, Missouri and Overland Park, Kansas. We aim to provide the highest quality organic cold pressed juices along with gluten free, dairy free, vegan, vegetarian and paleo foods.-

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