The Best Juicer Is a Slow Juicer

"We put each juicer through the paces, funneling a mountain of vegetables and fruit through each device, testing especially its ability to handle both tough and fibrous veggies and softer produce such as greens and berries. We taste-test a classic green juice (apples, carrots, celery, cucumber, leafy greens) and a carrot-apple-ginger. We also compare both the yield and frothiness of the juice among different juicers, from the same recipe or the same fruit."

"As of the most recent round of testing (January 2025), we also subjected each device to "torture tests" by intentionally not following instructions: loading produce in the wrong order, failing to chop ginger or pineapple, and leaving lemon in its peel, to see which devices spin fruitlessly or jam up sadly with fiber and pulp. We test each device with a decibel meter, noting when it's much louder or quieter than the 65 decibels one might reach during polite conversation."

"A centrifugal juicer offers speed and a lot of power. In essence, it operates a bit like a blender with an added mesh screen to separate juice from pulp. A fast-rotating blade shreds fruit and produce and grinds them up against a mesh screen, often at a speed of thousands of revolutions per minute. Whatever passes through the mesh is the juice."

Testing involved running large volumes of vegetables and fruit through each juicer, focusing on handling of tough fibrous produce and softer items like greens and berries. Taste tests included a green juice (apples, carrots, celery, cucumber, leafy greens) and a carrot-apple-ginger. Yield and frothiness were compared across machines using identical recipes and produce. Rigorous "torture tests" intentionally broke usage rules to reveal jamming or spinning failures. Noise was measured with a decibel meter against a 65 dB benchmark. Devices were also evaluated for ease of cleaning. Juicer types fall into centrifugal and masticating cold-press categories with distinct trade-offs.

Read at WIRED