The Cold-Press method is superior because it does not damage or denature the sensitive cell walls and molecular structures of the juice. It's a very slow process and is free of any fast-spinning blades or augers that would otherwise ruin or oxidate the juice with excessive heat and aeration. With the cold-press method, the ingredients are slowly grinded into a "pulp" or "mash," which then gets pressed through cloth-like bags. This gently separates the juice from the fiber and gives us beautiful liquid with virtually no oxidation. The final product is the cleanest, purest juice possible- exactly how it existed inside of the fruit before extraction.