the method.

cold-pressing uses hydraulic pressure instead of a fast-spinning blade, which means less heat and oxidation getting into the juice. that's the whole pitch, and it's true — cold-pressed juice holds its nutrients and its color longer than a centrifugal juicer's output.

but a centrifugal juicer is faster, cheaper, and honestly fine for most home juicing. we're not going to pretend you need restaurant-grade equipment to make something good — every recipe on this site works with either.

the method matters less than doing it. start with what you've got.