There are a lot of talking and myths about new products and new appliances, which happened to be appearing in the bar. Myths, because often they are overestimated. Here just a short review, what kind of new tech is available for the bar and how effective it is… Espuma maker [iSi creamer]: This is one of the first "molecular" cuisine appliances. And even now, it is one of the more sustained trends. Basically a liquid with a stabilizer is filled into the container and is then pressurized with nitrogen or carbon dioxide. The result is a rather dense foam. Due to the much bigger surface of foam compared to liquids, the taste is amplified. And the texture is also modified, which makes the play with foam interesting. As long as you keep it simple, drinks with foams are quite successful. Though: use egg white and a good share of guests will reject the drink, due to a wet dog smell. Also be carefully if you are applying espumas to carbonated drinks, as the foam is expand...