The Heart

Overview

The heart is the first pattern most baristas learn. It requires good micro-foam and a confident wrist flick at the end of the pour. Refer to basics for a refresher.

Steps

1. Fill the cup about halfway, pouring from a few inches high to get the milk under the crema.
2. Lower the jug to the crema surface, adjust the mug’s angle and with the correct velocity create a monk’s head.
3. When the cup is nearly full, draw the jug forward through the centre of the monk’s head.
4. The speed and accuracy of the forward motion will make or break the heart.

Common Mistakes

Refer to Veneziano tutorial for more tips and a video tutorial of this process.