Start Here: Every Recipe Is Public
Every cold-pressed recipe we make — Green Vitality, Beet Boost, Turmeric Glow, all of them — is published on this site, with the ingredients, their roles, when to drink each, and what each one does in the body. We don't paywall the recipes. If you've got the time and want to press your own, we'd rather you did that than drink the store-bought alternative.
This article is the honest math on what that would cost you.
The Equipment
A real cold press is not a ₹4,000 centrifugal juicer. Those spin at high rpm, generate friction heat, and oxidise the juice as they extract. What they produce is closer to warm cordial than cold-pressed juice.
A hydraulic cold press — the kind that slowly squeezes pulp between two plates without spinning — is the only way to replicate what a proper press produces. A decent one in India starts at about ₹25,000. A good one (longer lifespan, better yield, easier to clean) is ₹40,000–70,000. A commercial unit is a different conversation.
That's the one-time cost. Amortise it over, say, three years of daily use: roughly ₹23–65 per day of press life, depending on what you bought.
The Ingredients
A single 300 ml cold-pressed bottle needs about 500–700 g of raw produce. At Hyderabad wholesale prices (not supermarket prices), that's roughly ₹35–55 worth of ingredients per bottle, depending on the blend. If you source from the supermarket instead of a mandi, it's 50–80% more.
Sourcing well takes time too. We go to Bowenpally market every two days; a home user going to the same place once a week will see 2–3 days of freshness decay in what's in the fridge by Friday.
The Time
This is where the math gets honest. Per day, for a single 300 ml bottle:
- Wash and prep produce — 10–12 minutes
- Run the press — 8–10 minutes (most hydraulic presses aren't fast)
- Seal and refrigerate — 2 minutes
- Disassemble, wash, dry the press — 15–20 minutes (this is the part nobody tells you about)
That's roughly 40–45 minutes a day. Add the weekly market run (~60 minutes round-trip) and the equipment cleaning deep-dive every 10 days (~30 minutes): call it a steady ~5 hours a week of your life.
The Cleaning Problem
A hydraulic cold press has a mesh filter bag, a pulp plate, a drip tray, and a hydraulic ram. Pulp gets into all of them. If you don't clean it within an hour of pressing, dried pulp becomes a 30-minute scrape job. If you don't clean it properly ever, the mesh starts contributing off-flavours within three weeks.
Storage matters too: the press needs a dry, ventilated spot. Fresh produce needs refrigerator real estate. And the bottled juice itself needs to be drunk within 72 hours — the same shelf life we advertise, because it's the truth.
The Math, Honest
For a household doing 300 ml daily, doing it yourself:
| Line item | Daily cost |
|---|---|
| Produce (mandi prices, best case) | ₹40 |
| Press amortisation (₹25k over 3 years) | ₹23 |
| Bottle / cleaning / electricity | ₹5 |
| Your time (45 min @ ₹150/hr self-valued) | ₹112 |
| Real total cost per bottle | ~₹180 |
Our subscription, at volume, lands between ₹100 and ₹125 per bottle. In pure rupees, that comes in 15–30% below the true DIY cost — before you even count the market run, the press cleaning, or the space it occupies in your kitchen.
If you value your morning time at zero, the DIY number drops to about ₹68 a bottle — genuinely the better trade on rupees alone. If that sounds like the right call for you, go for it. We'll cheer.
Why We Still Exist
Because most mornings, for most people, 45 minutes of prep-and-cleanup at 6 AM isn't the life they want. That's it. We don't undercut the raw labour cost — no human-scale operation ever will. What we price below is the labour cost *plus* the hour of your morning.
And we're honest about it. Every recipe is here. If you want the ritual of pressing your own, we'll help — we'll even tell you where we source from. If you want your morning back, we bring it to your door.
Either answer is the right one. Pick whichever buys you the life you want.
