Get them while they’re cold.
Madison Stiles, Steven Oltean and Josh Olsen have been serving up batches of their MOJ Cold-Pressed Juices at The Windsor Beer Exchange since late last year.
The three blend between three and a half to four pounds of different mixes of fruits and vegetables through a cold-pressed juicer to create one 16-ounce bottle of juice.
Where normal juicers use higher-speeds which create heat and kill off enzymes from the produce, the blade of a cold-pressed juicer cuts the produce at a slower speed, which preserves the healthy ingredients, says Oltean.
“This machine doesn’t give off heat,” he says. “It goes slowly, so you’re basically getting the most nutrients, vitamins and enzymes out of your fruits and vegetables that you could possibly get.”
Stiles, who bartends at the Beer Exchange, had been a consumer of these juices for quite a while until buying a juicer seemed like a good way to save money.
“I was always going to Detroit to get cold-pressed juices because there’s no place in Windsor really and then I bought a juicer and started making my own juices,” she said.
Since a commercial space is required to produce and sell the juice, Olsen, the owner of the Beer Exchange, decided to work together with Stiles and Oltean to create MOJ, which stands for Madison, Oltean and Josh.
Fruits and vegetables used so far include carrots, oranges, lemons, spinach, beats, pineapples, grapefruits and pears. Oltean says the high price of produce has been a concern, but they are hoping to soon work with a single supplier, who can also provide organic produce.
The three juicers say the health benefits, including the absence of preservatives and sole use of fresh produce, make cold-pressed juice a better choice than products sold in grocery stores.
“I cannot buy orange juice out of the store anymore, or apple juice,” says Oltean. “You can just taste the preservatives. It’s just old. It’s stale. You know this is just juiced the day of or the day before. Everything is still in it, it’s so fresh.”
However, the freshness comes at the price of the bottles lasting only three or four days, which Olsen says will prevent them from having it sold in store.
But the team also makes bottles of cold-pressed ginger which Oltean says lasts longer than the blended juices. The ginger can be bought in either bottled or shot form at both Green Bean Café locations, Craft Heads Brewing Company, Higher Limits and, soon, Phog Lounge.
“We’re trying to get them into places that aren’t necessarily known for health drinks,” says Olsen, referring to the bar scene. “People are putting the ginger shots in their beer. They’re making cocktails with them.”
Stiles says some people react negatively to the ginger shots at first because it causes a harsh sensation on the throat, but many eventually come back for more.
“First I made a grapefruit, orange and ginger juice and brought it here (to TBX) and Josh was like, ‘Oh my God, this is the worst thing ever,’ because the ginger was burning, but then I know it grows on you really fast.” she says.
Oltean didn’t enjoy the ginger at first either, but now he says he drinks some every morning to help him wake up.
Stiles, Oltean and Olsen are considering a few ways they can expand, including opening a storefront with a larger fridge than the one at TBX or having a “shot hut” where patrons could come in to order a three-ounce health shot which would be put through the juicer on the spot.
Bottles of MOJ juices are normally $7. On Mondays, following a 7 p.m. yoga class in the upstairs of TBX, they are sold for $6 or two for $10. Shots of cold-pressed ginger are $2.