Centrifugal vs Cold-Pressed Juicers

Yesterday I posted a rather lengthy instagram story about my new cold-pressed juicer compared to my old centrifugal juicer and I got a lot of great feedback and questions! I thought this deserved a blog post to explain the difference between types of juicers and what to look for when you are purchasing a juicer.

I just recently purchased the Hurom AA-Slow Juicer (for an amazing deal as a member of Food Matters) and ditched my old Sharper Image Centrifugal Juicer. To be honest, I never truly knew the difference in juicers, and figured they were all about the same up until I started getting into juicing. However, I couldn’t have been further from the truth! 

In a centrifugal juicer, food is fed through a wide chute and pushed into a quick-spinning mesh colander with sharp teeth. The blades quickly break up the food and the juice is extracted. This friction causes heat which can destroy heat-sensitive enzymes in your fruits and veggies. There is also a lot more pulp waste from this type of juicer.

In a cold-pressed juicer, fruits and veggies are fed through a narrow shute into a mesh chamber with a large, dull corkscrew that pushes the food up against the mesh and slowly presses it out. In this slow and gentle process, there is no heat produced (i.e. “cold” pressed). There is minimal waste, and you can be assured you are getting the most juice and nutrients out of your produce. This type of juicer typically costs more than a centrifugal juicer, but is worth it if you’re wanting to take your juicing to the next level and juice regularly. 

Here is a great review of juicers, and actually selects Hurom as one of their top juices! 

Food Matters posted a great, in-depth pro/con list to each:

Cold-Pressed Juicer


  • Well-suited to juicing leafy greens, grasses, sprouts and herbs

  • Higher juice yield

  • Juice lasts longer with enzyme integrity keeping for up to 72 hours

  • Lower speeds means less heat is generated, preserving more nutrients and enzymes

  • Minimal juice separation and foaming

  • Some models offer other food processing functions, such as being able to make nut milk, nut butter, sorbet, pasta and ice cream

  • Pressing action is quiet.


  • Higher initial cost

  • Longer food preparation, as smaller food pieces are required for their narrow chutes

  • Slightly higher pulp in juice

Centrifugal Juicer


  • Fast juicing time

  • Cheaper to purchase

  • Easy to use

  • Reduces food preparation time as many accept larger fruit and vegetable pieces


  • Not well-suited to juicing leafy greens, grasses, sprouts and herbs

  • Yields less juice (produces a wet pulp)

  • Reduced juice quality due to fast spinning blades producing heat that destroy beneficial enzymes

  • Higher juice separation and foaming

  • Noisy because of the grinding and cutting action

So with that, my vote is hands-down the cold-pressed juicer! Here are a few pics of the juicing of grapefruit (heart eyes emoji)