Why your pulp is wetter than mine
Centrifugal, masticating, hydraulic: three machines, three very different baskets, and one number that has to work for all of them.
Every yield printed on this site was measured on a masticating press, then checked against notes from cooks running something else. The gap is not small. A centrifugal machine spins the basket dry and leaves you with a fluffier, lighter pulp; a hydraulic press leaves a cake you could build a wall with.
Which means a recipe that calls for two and a quarter cups is really calling for a weight, and weight is what we have started printing alongside it.
Measure the pulp by weight once and you will never argue with a cup again.
The practical fix is dull and reliable: press, weigh the basket, write the number on the bag before it goes in the freezer. Two seconds, and the loaf comes out the same every time.