There is some debate on how to make cold-pressed juice.
Real cold-pressed juice is made using a two-step process: chopping the produce with a grinder, then pressing slowly using thousands of pounds of force while its wrapped in a filter bag.
You may be most familiar with this method from equipment like the Goodnature X-1 or the Norwalk juicer, but this method actually dates back to 6000 BC when people in Israel would use a large stone as an olive crusher to grind the olives, and a rack-and-cloth press to extract the juice and oil.
Here are instructions for making real cold-pressed juice using the Goodnature X-1 Mini Pro in your cafe or restaurant. Similar quality juice can be made in larger production plants using the Goodnature X-1, Goodnature X-6, or Goodnature Maximizer.

The Five Steps to Making Cold-Pressed Juice
- Prepare the fruit by washing it using your preferred method.
- If the fruit is too large to fit into the 4.3 inch wide opening of the Herbivore Grinder®, you will need to cut it down to size. For example, you will need to cut a pineapple into quarters.
- Grind the fruit and vegetable and let it fall into the press bag. This bag acts as a filter, and will keep skins, seeds, and pulp out of your juice, improving the taste and shelf life of the juice.
- If you are making a single juice (less than twenty ounces), you can use the “Single” speed button which is a ninety-second press. If you are making a larger batch of juice (up to sixty ounces in a single press) you can use the “Batch” speed which takes about four minutes.
- The press will slowly apply pressure onto the fruit and vegetable pulp, extracting delicious, nutritious, and beautiful cold-pressed juice. Once the press is finished, you can refrigerate the juice for up to 3-5 days, or pour and serve immediately.
I hope this was helpful. If you have any questions please let me know in the comments below!
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