A small heart in a cup comes from the balance between milk and espresso. Texture comes before the pattern. Glossy, flowing milk with fine bubbles makes a controlled pour easier.
First, integrate the milk with the espresso. Bringing the pitcher closer to the cup lets the white pattern appear on the surface. Flow rate, pitcher height and cup angle work together.
Change one thing in each attempt. Observe height first, then flow. Even when the pattern is imperfect, you begin to see how the milk moves.
Milk alternatives behave differently. Ingredients, temperature and steaming technique affect the texture. Sharing your preferences when planning a workshop helps us select suitable ingredients.
Workshops