Guides
Which juicer fits what you juice and how often, what cold press and centrifugal each do well, how to get greens and celery through, and how to keep the cleanup under five minutes.
Cold press juicers
Cold press (slow) juicer vs centrifugal: what each one does
How a slow auger and a spinning basket get juice out of produce, and what that means for greens, apples, foam, pulp, noise, speed, cleanup and how long the juice keeps.
Juicing celery and leafy greens without the clog
Why greens need a slow juicer, which shape of slow juicer handles them, the feeding order that stops a clog, what to expect from celery, and the attachments and end caps the makers sell for the job.
Nut milk from a slow juicer
Almond, oat and cashew milk from a cold press juicer: which machines do it, the soak and the ratio, how to feed it, what to do with the pulp, and when a dedicated nut milk maker is the better buy.
Which juicer do I need?
Six situations and what fits each: greens and celery daily, a fast glass of apple juice, citrus only, no counter space, a family batch, or a first try. Each names a kind of juicer and a model or two, with the specs that decide it.
Centrifugal juicers
How to clean a juicer in five minutes
The habit that keeps a juicer on the counter: rinse before the pulp dries, in which order, with what, and which machines make it easier, from dishwasher-safe centrifugals to Hurom's chambers with no mesh to scrub.
Yield, pulp, foam and oxidation: what decides how much juice you get
What yield means and why makers quote it against each other, why slow juice separates less and keeps longer, what the froth separator does, how much pulp is normal, and how to get more juice from the same bag of produce.