I have used both a Chinoise/china cap, and one of these - Kuchenprofi Potato Ricer/Spaetzle Press | Free Shipping
though mine is a different brand, and is aluminum. Both involved way to much work. And easier method is to steam them, place in the china cap, and let drip, to get the juice. This takes a good bit of time.
My most effective results have been obtained using a juicer. much of the pulp cones out with the juice, while all of the seeds are removed. With both former methods, most of the pulp was captured by the hardware anyway. Hope this helps.
Seeeeeeya; Chief Longwind of the North