I’m finalizing a spring menu and need consistent cold foam for a yuzu-vanilla crema; I’m testing a Nanofoamer Pro (30–40 sec per 8 oz) against an iSi with N2 cartridges and I’m torn on speed, texture, and cleanup during the 7–10 a.m. rush. If you’ve run either in service, which holds texture longer on iced drinks and keeps up without wrecking bar flow?
I’m leaning towards the Nanofoamer Pro for that quick rush; it can whip up foam pretty fast… Have you considered how each impacts cleaning time during service?
, this whole foam consistency thing drives me nuts! I found that the iSi can hold texture way better for iced drinks, but the cleanup can be a pain. Have you tried prepping the ingredients in advance to streamline your rush?