Juice Juice Baby

Making fresh juice consistently requires managing produce quality week to week, which in Cape Town means adapting to seasonal availability and the weather patterns that affect what's in season. Winter citrus is straightforward, but summer demand for tropical and stone fruit means sourcing changes throughout the year. The actual work involves ripeness assessment, yield optimization—some fruits give more juice than others—and managing spoilage when you're working with perishable stock. Equipment maintenance matters too; high-speed extraction systems need regular cleaning to prevent oxidation and mould. The operation sits between retail grocery pricing and café convenience, which means turnover speed is crucial. Getting the balance right between freshness, cost, and keeping the display looking inviting is what separates a juice operation that lasts from one that doesn't.