Why cold-pressed beats centrifugal every time

When you cut a pineapple and bite into it, you're tasting roughly 100% of what the fruit has to offer — natural enzymes, vitamins, and that bright tropical sweetness. The moment you process it, you start losing things. The question is how much.

The two ways to make juice

Centrifugal juicers — the kind in most cafés — spin a metal blade at 6,000+ RPM against a mesh basket. Friction creates heat. Heat oxidises. Within ten minutes the colour starts shifting and the vitamin C count drops by up to 40%.

Cold-press juicers — what we use — work like a slow hydraulic press. The fruit is crushed at low speed, then squeezed through a fine cloth. No blades. No heat. No oxidation.

What this means for you

• More vitamin C, A, and folate — heat-sensitive nutrients survive intact
• Brighter colour — the difference is visible the moment you open a bottle
• Cleaner taste — no metallic notes, no froth, no separation
• Longer shelf life without preservatives — 48 hours in the fridge vs 24 hours for centrifugal juice

The 48-hour rule

Even cold-pressed juice doesn't last forever. Every bottle we make has the press date on the label and a 48-hour window. Past that, the natural enzymes start breaking down the sugars and the taste shifts. So we make small batches every morning instead of one big batch on Monday.

If you ever get a bottle from us that tastes "off" or fizzy, it's past its window — bring it back, we'll replace it free.