Have you ever wondered how they get that perfect heart shaped foam in the center of a Cappuccino or Latte? George Kim, lead barista from Caffebene says that it takes a lot of practice and creativity. Just because you aren’t a pro Barista doesn’t mean you can’t master this exciting skill and he’s how.
Prep: Steam about 3 ounces of whole milk to 140-160 degrees. Swirl the milk to get rid of any bubbles.
Step 1: Fill your cup with about 1 ounce of Espresso. Hold your cup in your hand and tip it toward you at about a 45-degree angle.
Step 2: Start pouring your milk into the Espresso toward the middle of the cup. Make sure you are holding the pitcher up high as you pour. This will allow the milk to sink to the bottom of the cup.
Step 3: When your cup is about 80 percent full, move your pour closer to the cup, which will cause the foam to rise to the top as you pour faster. Start shaking your hand slightly to make ripples.
Step 4: Lift the pour higher once again and drag it in a line down through the center of the heart to make the point at the bottom.
Now you have the perfect heart foam in your cup. Enjoy!