After a great deal of research prior to the purchase of a juicer, I landed on the Kuvings E8000 Professional Cold Press Juicer - and it is brilliant!
I find myself in the unusual position of not actually being able to fault a product.
It does everything that pre-purchase information said it would - effortlessly! It is VERY cleverly designed, the components fit together easily, and it juices faultlessly!
Having said all that, the first decision for me was between, a blender-style juicer, a centrifugal (traditional type) juicer, and a cold-press juicer.
The first consideration was the cost.Read moreBlender-style and traditional juicers can be had for much less than a cold-press juicer! So I needed to understand why, and be convinced that, the additional cost of a cold-press juicer was justified.
Also, there were cheaper cold-press juicers on the market than the Kuvings model, and even some that claimed to be, but essentially were not.
Having owned a traditional juicer in the past, I knew that they were adequate - though the one I had was a disaster when it came to cleaning.
While on the cleaning subject, this was a major part of my decision making process, as an arduous cleanup process is a big deterrent to using the juicer in the first place.
In other words, you could spend a lot of money on a juicer, only for it to sit idle because you can't bear to clean it after use! (NB. brilliantly designed custom cleaning brushes are included in the package).
The E8000 is outstanding to clean!!
It claims to be simple - and it is! In fact, it almost seems too easy.
So, why cold-press?
Well, I am no food scientist, but all that I read pointed me in the direction that the slow rotation of the press, coupled with the pressing, or masticating, of the ingredients (as against shredding, tearing, blending or centrifugally separating), rendered two outcomes that I wanted: Maximum nutrient retention, and no heat build up in the juicing process.
Room temperature fruit = room temperature juice. Chilled fruit = chilled juice, and so on.
These two considerations go hand-in-hand. Conventional juicers and blenders rotate very significantly faster than a cold-press juicer - which in this instance rotates at around 50 RPM. The additional speed introduces additional friction, and the friction causes heat build up, which mitigates against the highest retention of nutrients.
Another important consideration is that of juice yield.
The claim is that cold-press juicers render around 30% more juice from the same quantity of ingredients than traditional juicers. While I cannot stipulate that it is actually 30%, the Kuvings E8000 renders a surprising (and pleasing) amount of juice from small quantities of fruit.
It also very successfully removes pulp, seeds, pith and other unwanted aspects of the fruit. The juice rendered is smooth and fine on the palate.
So my logic at this point was: cold press - yes; must be easy to clean - yes; now, which one and how much to spend?
Again, my research came down to just a few contenders which were quite hard to separate. All of them allegedly ticked all of my boxes.
Across the board, Kuvings received the best, and most consistently positive reviews.
(As an aside, it has a class-leading loading shute, meaning that large pieces of fruit etc. can be loaded. Though in practice, a small amount of rough chopping - especially in the case of celery and pineapple - seems to work just a little better).
To date I have juiced citrus, apples, pears, pineapple, bananas, berries, celery, cucumber, passionfruit, ginger and a few other bits and pieces. I have also made berry smoothies (with separate optional smoothie basket).
I literally cannot fault this appliance. It's enjoyable to use, easy to clean, and it produces outstanding juice.
What about the cost?
Yes, if you're early in your investigation you may be a little off-put by the cost. Keep researching and saving your pennies - the Kuvings E8000 Professional Cold Press Juicer is worth every cent that you will spend on it!
I hope that this helps in your process.