[{"data":1,"prerenderedAt":682},["ShallowReactive",2],{"item:\u002Fcafe-operations\u002Fget-juiced":3,"platform:site":214,"more:\u002Fcafe-operations\u002Fget-juiced":617},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":135,"category":136,"categorySlugs":147,"cid":148,"cover":149,"description":154,"extension":155,"featured":156,"language":157,"meta":158,"navigation":159,"noindex":156,"ogImage":160,"path":161,"publishedAt":162,"readingMinutes":163,"recipe":135,"related":164,"revisedAt":135,"seo":197,"seoDescription":154,"seoTitle":5,"sortKey":135,"sources":198,"stem":202,"tagSlugs":203,"tags":205,"translations":210,"type":211,"url":212,"__hash__":213},"platformItems\u002Fplatform\u002Fitems\u002F54289.md","Building a Juice Program: Space, Equipment, and Rules to Know","2026-11-03T17:10:39.000Z",[8],{"name":9,"slug":10,"role":11},"Sam Watson","sam-watson","author",{"type":13,"value":14,"toc":131},"minimark",[15,19,22,25,28,31,34,43,48,51,54,57,60,64,67,70,74,77,83,87,90,96,99,102,107,110,113,118,121,124,128],[16,17,18],"p",{},"Offering juice fit naturally into the varied lineup at Black Coffee Roasting Company, a Missoula, Montana, roastery and café operating out of a sizable Quonset hut. On-tap kombucha, brazil-nut milk, and house-made shrubs—drinking vinegars built from fruits and vegetables—had been staples there for a long while. For the team, extending the menu with a juice line mostly came down to working out a few recipes that tasted good.",[16,20,21],{},"Three juices debuted there in 2016, identified simply by color: red, orange, and green. Which produce lands in each one shifts with the season. Co-owner Jim Chapman explains the approach: “When we decided to do juices, we made the decision to not be rigid in our menu offerings, but to make juices that use produce that is available, fresh, and ripe for juicing.”",[16,23,24],{},"As things stood, the red blend combined beet, apple, carrot, lemon, and ginger, and the shop priced a two-ounce shot of that organic mix at $2.",[16,26,27],{},"Economics is a second reason juice appealed to the café—and why other shops are exploring ways to put juice on their menus. Charlie Wettlaufer serves as VP of sales and marketing at Goodnature, a cold-press manufacturer his father started after building a futuristic cider press in the 1970s. According to Wettlaufer, a sixteen-ounce glass of fresh-squeezed juice can command $6 to $11, a range that depends on ingredients and location. A shop pressing its own juice, he says, can realize a 60 percent margin on it; a shop reselling juice pressed elsewhere would see about 30 percent.",[16,29,30],{},"That kind of margin deserves a closer look. What follows is a primer on the requirements of a juice program.",[16,32,33],{},"One caveat first: the term raw juice stirs plenty of argument, and the science behind its health claims stirs even more. We set all of that aside here and concentrate on what it takes to offer juice that is fresh that day and unpasteurized.",[16,35,36],{},[37,38],"img",{"alt":39,"height":40,"src":41,"width":42},"GreenJuice",1203,"\u002Fuploads\u002F37600de466e0d976e709.webp",1014,[44,45,47],"h4",{"id":46},"counter-room","Counter Room",[16,49,50],{},"Before shopping for produce or hunting down the juicer you received three birthdays ago, recognize that juice demands counter space. Wettlaufer puts it this way: “If you’re launching from the beginning as a concept of coffee, food, and juice, it’s totally doable,” but “If you’re a 300-square-foot café, it might be impossible.”",[16,52,53],{},"Black Coffee could take on juice thanks to its roomy bar area. “We have a dynamic work space that allows for a lot of flexibility,” Chapman says.",[16,55,56],{},"If squeezing an extra grinder onto your bar was already a struggle, wedging a juice operation in there may not be wise.",[16,58,59],{},"Juice also pulls in a new supply chain built on items that spoil quickly. Wettlaufer notes, “If you sell salads and sandwiches, you probably already source produce.” Shops that don't will need to research suppliers capable of guaranteeing the fresh, high-quality produce the program requires.",[44,61,63],{"id":62},"refrigeration-capacity","Refrigeration Capacity",[16,65,66],{},"Countertop area is not the only spatial limit. Refrigerator capacity is likely the single biggest factor shaping your workflow—or deciding whether juice is feasible at all. With generous prep space during open hours and enough refrigeration, you can press juice to order. In most cases, though, there is no room to chill boxes of beets and bushels of chard, so produce has to be bought and processed right away.",[16,68,69],{},"Many shops grind produce in advance or, more commonly, complete all juicing before opening. That makes efficient use of scarce space. Wettlaufer says, “You can dedicate whatever kitchen space you have for an hour or two.” At Black Coffee, the team juices produce on the day it is purchased, then stores the juice in glass jars in the refrigerator; the whole process happens only every couple of days.",[44,71,73],{"id":72},"rules-and-restrictions","Rules and Restrictions",[16,75,76],{},"You may by now be wondering why you wouldn't simply buy raw, unpasteurized juice from a local producer and set it beside the other ready-to-drink bottles. The reason is simple: doing so is illegal. In regulatory terms, raw juice resembles raw milk—a farmer may sell it directly to a customer, but that farmer cannot sell it to a store that then sells it. Press the juice yourself and you may sell it. Otherwise, it's not permitted.",[16,78,79],{},[37,80],{"alt":81,"height":42,"src":82,"width":42},"Juice-Espresso","\u002Fuploads\u002F81d007beab2b1158fc4c.webp",[44,84,86],{"id":85},"choosing-a-juicer","Choosing a Juicer",[16,88,89],{},"What machine turns all that attractive produce into a dry pile of spent fiber? Leaving aside citrus-only models, juicers fall into three categories, each with trade-offs.",[16,91,92],{},[93,94,95],"strong",{},"Centrifugal",[16,97,98],{},"Centrifugal machines shred vegetables, then spin the pulp fast enough that it presses against a metal sieve and releases the juice. This is the type most commonly sold in home goods stores. Prices run from a few hundred dollars for a home model—which would likely wear out quickly in a café—up to a couple thousand for commercial units able to handle whole fruit.",[16,100,101],{},"A significant drawback is noise: these sound like a blender with the lid off, a saw cutting wood, or a weed whacker running. That makes to-order juice a noisy proposition, so batching before opening makes the most sense, particularly for small shops. Leafy vegetables are another weak point for these machines.",[16,103,104],{},[93,105,106],{},"Masticating",[16,108,109],{},"When people talk about cold presses for home or low-volume use, this is the type they mean. Masticating juicers feed produce down a chute into a horizontal auger that crushes it and presses out the juice. Beyond fruits and vegetables, they can handle leafy greens, wheatgrass, and even nuts for nut milks.",[16,111,112],{},"Their main shortcomings are speed and durability. Made-to-order juice would require running at least a couple of them simultaneously. Large produce also has to be cut down before it fits in the chute.",[16,114,115],{},[93,116,117],{},"Hydraulic Press",[16,119,120],{},"Juice companies rely on these. They are essentially modern versions of a cider or wine press, squeezing the goodness out of fruit. Fruits and vegetables, greens included, are shredded and put into a bag, which a hydraulic arm then presses to express the juice. This is the least common countertop type; the only models available are the low-volume Norwalk Ultimate Juicer and Goodnature’s Countertop, which debuted last year.",[16,122,123],{},"Since produce must be processed before juicing, noise is again a factor, so pre-grinding is recommended.",[44,125,127],{"id":126},"organic-or-conventional-produce","Organic or Conventional Produce",[16,129,130],{},"Given how much juice's appeal rests on health benefits, organic may look like the obvious choice. Wettlaufer cautions otherwise. “If you want to do organic, that’s awesome—if you have the market for it.” He notes that organic produce costs substantially more than conventional, which forces your prices to match; pints at $10 and above are not unusual. “You need a lot of people with a lot of money to do that,” he says. “You should consider doing organic and conventional so you can have some options.”",{"title":132,"searchDepth":133,"depth":133,"links":134},"",2,[],null,{"slug":137,"name":138,"path":139},"cafe-operations","Operations & Menus",[140,143,146],{"slug":141,"name":142},"coffee-tea","Coffee & Tea",{"slug":144,"name":145},"cafe-business","Café Business",{"slug":137,"name":138},[141,144,137],54289,{"src":150,"srcset":151,"width":42,"height":152,"alt":153},"\u002Fuploads\u002Ffedde27a91d51f321db8.webp","\u002Fuploads\u002Fb32d7bcdc6470f58af43.webp 400w, \u002Fuploads\u002F67f87ce802f589bc865c.webp 800w, \u002Fuploads\u002Ffedde27a91d51f321db8.webp 1014w",576,"Get Juiced","Cafés 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