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)...


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. Screen Shot 2015-04-07 at 2.19.34 pm 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. Screen Shot 2015-04-07 at 2.19.51 pm 3) At this point you want to gently ‘sweep’ the jug to encourage the ‘leaves’ to come out. Screen Shot 2015-04-07 at 2.20.14 pm 4) To finish off nicely, slow the flow down (without stopping), lift the jug up a couple of centimetres and pull through.