Sep 17 , 2019
Before the milk is added, the espresso shot must have a creamy brown surface, an emulsion known as crema. As the white foam from the milk rises to meet the red/brown surface of the shot, a contrast is created and the design emerges.
As the milk is poured, the foam separates from the liquid and rises to the top. If the milk and espresso shot are "just right", and the pitcher is moved during the pour, the foam will rise to create a pattern on the surface.
- Pour the frothed milk from around 4 inches away, pouring it fairly quickly so the milk dropped below the brown crema on the top of the espresso shot
- As you get around two-thirds of the way up the top of the cup, slow down the pouring
- when you are around a centimeter from the top, stop, move the milk jug closer to the cup.
- Pour in a single spot until you see the white of the milk coming through the brown crema top, then move the milk jug forward pushing the milk forward and through the spot to create a heart shape
This will take time and practice but don't give up soon you will get to understand the process and technique and be amazing your friends with loving hearts every time you make them a Cappuccino.