Pulp — Surrey

Nothing here was heated.

Two kilos of produce, pressed cold under thirty tonnes, bottled the same morning. No concentrate, no pasteuriser, no five-month shelf life.

Scroll to press

Pressed 6am daily Nothing added Five-day life Surrey growers
Pressure
30 t Milled, wrapped in cloth, squeezed.
Cycle
4:00 Slow enough that nothing is torn.
Temperature
4°C 72°C — pasteurised Where it starts. Where it stays.

Method

Two kilos in.
One bottle out.

Most juice is spun at speed, which heats it, and then heated again so it survives the warehouse. We use a hydraulic press instead: the fruit is milled, wrapped in cloth and squeezed under thirty tonnes for four minutes. Nothing gets warm, so nothing has to be put back in afterwards.

That is the whole reason it looks like this. Colour is the first thing heat takes, and the last thing anyone can fake — which is also why every bottle carries the morning it was pressed rather than a best-before a year out.

Hydraulic press Never pasteurised Surrey growers Returnable glass

Four presses

Pick the one you'll finish before Friday.

Every bottle is dated the morning it was pressed. None of them last more than five days, because nothing was done to make them.

Press No. 01 — beetroot, ginger and apple bursting around a bottle of deep red juice

Press No. 01

Beet, ginger
& apple

Earth first, then the apple, and the ginger arrives late and stays. The one people buy again without meaning to.

Pressed Tue 4 Aug

Press No. 02 — cucumber, kale and mint bursting around a bottle of green juice

Press No. 02

Kale, cucumber
& mint

The one that tastes like a field. Cucumber does most of the work; the kale is why it is that colour.

Pressed Tue 4 Aug

Press No. 03 — blood oranges and turmeric root bursting around a bottle of orange juice

Press No. 03

Blood orange
& turmeric

Sharp, then warm. The turmeric takes the colour somewhere an orange cannot get to on its own.

Pressed Fri 7 Aug

Press No. 04 — lemons and charcoal shards bursting around a bottle of black lemonade

Press No. 04

Charcoal
& lemon

Activated charcoal, cold-pressed lemon and nothing that could reasonably be called a flavouring. Drink it the day it lands.

Pressed Fri 7 Aug

  1. Cucumbers falling, water thrown off them

    01 Cucumber 700 g

  2. Kale and spinach leaves tumbling through the air

    02 Kale & spinach 430 g

  3. Green apples dropping, split and whole

    03 Green apple 780 g

  4. Lemons falling, one cut open

    04 Lemon & mint 190 g

Inside No. 02

Six ingredients. Nothing else.

No water. No sugar. No heat.

Into every bottle 2.1 kg

2.1kg

Produce per bottle

0g

Added sugar

5 days

Life from pressing

18mi

Average field to press

Deliveries Tuesday & Friday

Start a weekly press

Six bottles a week, left at your door the morning they were pressed. Skip a week, change the mix or stop altogether from your account — no phone call, no notice period.

Start a weekly press Try a single case first

Glass collected on the next drop • Surrey, Hampshire and west London

Nettorra showcase — 03

The film runs at the speed you scroll.

A scroll-driven hero film, four full-screen flavour worlds and an exploded ingredient view — one page, fully responsive. Send us your product shots and we will build the same thing around your range.

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