Fill your portafilter basket to the top with finely-ground Pact Coffee – approximately 19g.

Using a tamper, apply even pressure to the grounds ensuring the coffee puck is even and flat.

Place your portafilter into the espresso machine - then place your mug under the machine and make your espresso shot so it pours directly into it. Fun fact: Although nobody can agree on where the flat white originated from (some say Australia, some say New Zealand) it was invented in the 1980s and today is a coffee shop staple.

Fill a jug with milk to the bottom of the spout. Start with the wand in the centre of the milk, half a cm below the surface, and tilt your milk jug to the side slightly. This will allow you to generate a whirlpool effect and create a thin layer of silky microfoam. Top tip: If you’re using dairy milk, we recommend full fat whole milk. If using plant-based milk, go for a barista version of oat milk.

Turn the steam on to full power and lower your milk jug until you hear a hissing sound. Once you see the milk level rise, move the steam wand under the surface to avoid more foam forming. When the milk is hot to the touch, turn the steam off.

Give your milk jug a firm tap on the surface to burst any large air bubbles and swirl the milk around until it becomes glossy. Hold your cup at an angle, facing towards your milk jug and pour a slow, thin stream of milk just above the coffee. You want to create an even colour as you combine the milk and espresso.

When your cup is ⅔ full, bring your milk jug tip closer to the surface of the coffee and pour faster aiming for the centre of the coffee - the milk foam should pour out and sit on top of the coffee causing a white blob. Keep pouring into the blob until your cup is almost full. Top tip: To turn your ‘blob’ into a heart, just as the cup is almost full, draw your milk jug up to your earlier pouring position and pull through the blob. This will draw out your latte art into a beautiful heart shape.