To froth the milk, purge any water from the steam arm. Tilt the jug at a 45-degree angle and then introduce the steam arm into the milk, keeping the holes just under the surface of the milk.

Next, open the steam arm so that the steam enters the milk. The milk will start to get hot and swirl around in the jug. Lower the jug as the milk rises to keep the holes under the milk.

Once you have at least doubled the volume of milk, and the jug is very hot, move the end of the steam arm into the base of the jug.

Swirl the jug around then turn off the steam. You should now have equal quantities of foam on top and hot milk underneath.

Brew your espresso shot – Lewis recommends Monsoon Malabar or Golden Crema. Carefully add hot milk and foam in the proportions previously mentioned to make the drink.