So you’ve got silky, glossy steamed milk ready to go (did you read my last post?) and you’re ready to dazzle your friends / colleagues / unrequited love interests with your mastery of all things coffee. Here's our basic guide to pouring a 'heart' (video at the bottom)...
Step-by-Step
1) Hold the cup at an angle, with the spout of the jug about 3-4cm above the coffee, start pouring into the centre of the crema.
2) Now comes the tricky part: when the cup is around half-full (or half-empty. let’s not get into that) drop the tip of the jug down onto the coffee, while at the same time straightening the angle of the cup - that might take a bit of practice to get right.
3) At this point you want to gently ‘sweep’ the jug to encourage the ‘leaves’ to come out.
4) To finish off nicely, slow the flow down (without stopping), lift the jug up a couple of centimetres and pull through.
2) Now comes the tricky part: when the cup is around half-full (or half-empty. let’s not get into that) drop the tip of the jug down onto the coffee, while at the same time straightening the angle of the cup - that might take a bit of practice to get right.
3) At this point you want to gently ‘sweep’ the jug to encourage the ‘leaves’ to come out.
4) To finish off nicely, slow the flow down (without stopping), lift the jug up a couple of centimetres and pull through.
