In the world of slow juicers, marketing claims and influencer recommendations often dominate the conversation. However, as an electrical engineer with four years of juicing experience, I’ve developed a comprehensive testing methodology that relies on data rather than subjective opinions. In this post, I’ll explain exactly how I test each juicer to provide you with reliable, unbiased information.

1. Testing Methodology

In my testing process, I use both independently purchased juicers and units provided by manufacturers. All juicers undergo the same rigorous testing procedure regardless of their source, and all results are based solely on measured data.

1.1. Standardized Ingredients

For each juicer, I test five different types of produce, chosen to represent various textures and juicing challenges:

• Celery (500g, cut into 4-5cm pieces)
• Beetroot (500g, cut into 1.5×1.5cm pieces)
• Carrots (500g, cut into 4cm pieces)
• Granny Smith apples (500g, cored and split)
• Spinach (200g)

1.2. Key Measurements

For each test, I measure:

• Juicing time (minutes:seconds)
• Juice yield before straining (ml)
• Juice yield after straining (ml)
• Pulp weight (g)
• Noise level (dB)
• Power consumption (W)
• Cleaning time (minutes:seconds)

1.3. Testing Equipment

To ensure accurate measurements, I use:

• A decibel meter positioned both 15cm from the juicer and the table
• A Watt meter for power consumption
• 500ml measuring cups and cylindric measure tubes
• Ikea Riklig teapot strainer (chosen for its consistent mesh size and worldwide availability)

1.4. Testing Protocol

Each ingredient is tested a minimum of three times, using produce from different sources and batches. This might mean purchasing from a local market one day, Spar another day, and Lidl on a third day. Why spread the tests across different days? Two practical reasons:

1. It ensures we test produce from different batches and sources
2. It reflects real-world usage – after all, I actually drink the juice produced during testing!

1.5. The Straining Process

Immediately after juicing, I measure the initial juice yield. Then, I strain the juice through the Ikea Riklig teapot strainer and let it strain for 10 minutes before taking the final measurement. This two-step measurement process helps evaluate both the juicer’s built-in straining efficiency and the actual juice yield.

1.6. Cleaning Evaluation

Cleaning time is measured from when I start disassembling the juicer until all parts are clean and out of the sink. This provides a realistic picture of the time investment needed – something that’s often underestimated in marketing materials.

2. Data Collection and Future Updates

All measurements are recorded in both physical documentation sheets and Excel spreadsheets. This allows for detailed analysis and comparison between different juicers. I plan to add comprehensive comparison charts in the future to help visualize the differences between various models.

3. Conclusion

This testing methodology allows me to evaluate juicers based on measurable data rather than subjective impressions. While it might seem overly thorough, this approach helps provide you with reliable information for making an informed purchase decision.

Stay tuned for individual juicer reviews where I’ll share detailed test results using this methodology.

4. Frequently Asked Questions