The hydraulic cold-pressed juicing method is proven to offer significantly more nourishment and health benefits than any other juicing method. In documented tests, cold-press juices output 5 times the amount of nutrients of those produced by a standard (centrifugal) juicer, and over double the amount of a masticating juicer.


Nutrient density

Very little heat is generated by the cold-press process, preserving the maximum possible nutritional integrity. The cold-press method also generates lower oxidation than alternative juicing methods, further protecting nutrients and enzymes.

All this creates a juice of unrivaled quality containing the maximum possible amount of vitamins, minerals and vital enzymes.


Better Flavor

Heating and oxidation kills not just enzymes but flavour too. The superior nutrient profile and low level of oxidation in cold-pressed juices translates directly to superior flavor: they taste crisper, cleaner, smoother and burst with vitality.


Last Longer

The low levels of oxidation means cold-pressed juice stays fresh for longer, holding onto much more of its nutrients over time.


Green Beard's juicing process is a deliberate craft, requiring precision and patience, resulting in an unmatched final product.  The cold-pressed method applies literally tons of hydraulic pressure to produce-filled cloths ensuring the maximum extraction of juice, without pulp. Our organic fruits and vegetables are mindfully prepared, and each ingredient is pressed individually, a time consuming but not tedious Zen exercise.  Beyond extraction, the raw juice ingredients are married according to recipe and the final product is sealed in 100% recyclable and reusable glass bottles.


Our handcrafted process imparts the juice to an extremely fine quality and flavor which is unequaled by any other method of juicing.  The 'cold press' enables the extracted, pulp-free juice to be bottled and maintain freshness for up to 72 hours. 



why cold-pressed?

green beards juicery | dublin, ireland