The best cold-press juicers of 2026

The H400 won the last version of this guide, and the H80 is the next machine out of that same family. What it addresses is the step that used to need babysitting, which is feeding.

The two-liter hopper matters if you make juice for more than one person. It feeds the produce for you, and the wider inlet lets you top it up as it runs. That's the kind of convenience I'd put ahead of an extra attachment, because it's the difference between standing at the counter for the whole run and getting on with your morning.

The Spiral Blade is the new part. It sits up in the hopper and is designed to keep fibrous produce moving down into the auger. Kale and celery are the two ingredients most likely to stall a slow juicer. If kale and celery are regular ingredients for you, that is a feature worth looking at.

For juice quality, I look at the strainer options as well as the pressing system. The fine strainer is for everyday juice, the coarse one for a thicker vegetable juice or smoothie base, and the ice cream strainer for softened frozen fruit. That's useful versatility if you'll actually use the extras.

Cleanup is where I'd say it separates from the Kuvings. Hurom lists the components as dishwasher safe, and that single line changes the daily math more than any spec on the box. A juicer you dread washing is a juicer you stop using. Of these five, it's the only one whose cleaning story has no "but" attached.

Price is the argument against it. At $749 it costs about what the Kuvings AUTO10 Plus costs and more than everything else here, so if that number is the problem, skip down to the Canoly.

Four liters of produce with the extension snapped on, and a 6.5-inch chute that takes whole apples, whole beets and long carrots with nothing peeled and nothing cut. If you juice in volume, this is the only machine here that competes with the H80 on capacity. You load it, you press it, and it feeds itself from there. For a family of five, or for anyone who batches once a week, that's a strong argument.

The four-liter capacity is the reason to consider it. I'd weigh that against the hand washing and the space it needs, because those are the tradeoffs you'll live with every day. A bigger hopper earns its place when you're making enough juice to use it.

It's second because of the cleaning, and cleaning is half of ease of use. Nothing goes in the dishwasher, not one part, and Kuvings puts three cleaning tools in the box for a reason. TechRadar's reviewer called cleaning "the hardest part of using this machine." On something you're supposed to reach for every single morning, that cost compounds. It's also tall, so measure your cabinet clearance before you order.

Long stringy produce, so celery, carrots, cucumber, is what wraps around an auger and stops a machine. The REVO830 has a second chute that feeds those straight into a screw that chops while it presses, and it does that one job very well. If your morning juice is mostly celery, somebody built this for you.

What you give up is walking away. You stand at the REVO830 and feed it piece by piece, and that's what separates a juicer for daily use from one for Sundays. The motor is the strongest one here and it will run 45 minutes straight, which matters if you're going through a case of produce. Most people are still better served by the AUTO10 Plus or the H80.

And do quarter your limes and lemons before they go in. Kuvings says so, and the owners who cracked a strainer learned it the other way.

People who juice wheatgrass seriously talk about twin-gear machines, and the Greenstar Elite is the one they mean. Two gears interlock and crush and grind instead of pressing, and on fibrous greens that design gets more out of the produce than a vertical machine. Tom's Guide measured 75% yield on apple and kale, third best of everything they put through their testing. So if greens are 80% of what you juice, this is a serious machine, and it costs less than the top three.

It's also the least convenient thing here, which is where my second criterion bites. There's no hopper, so you feed it by hand and you push with real pressure, and assembly has the longest learning curve of the five. It lies down instead of standing up, so it wants counter length rather than height. It's a well-regarded machine with a long following, but it is not the one I'd hand to somebody buying their first juicer.

At around $200, the Canoly belongs in this comparison because budget changes the decision. I'd look at what it keeps from the more expensive machines, and what you give up.

For the money the spec sheet is remarkable. A real hopper, a wide chute, a quiet motor, two strainers — two years ago that package cost $500 from anybody selling it. Judge it on the four criteria and it holds up on ease of use and versatility; where it gives ground is juice quality, since owners consistently describe pulpier juice and suggest straining it if you want a store-bought texture. If you're new to this and you're not sure yet whether it's going to stick, this is the cheapest way to find out on a machine that won't frustrate you into quitting.

Where it gets thin is the details. Celery has to be cut into one or two inch pieces, and that's Canoly's own instruction. The warranty is worth reading closely too: Canoly's written policy covers the whole product for one year and the motor for fifteen, subject to its terms, so the everyday coverage is shorter than what Hurom and Kuvings put behind their machines. If you can stretch to the H80, part of what you're buying is fifteen years of cover on the motor and parts. If you can't stretch, buy this one and start juicing.