Pour the espresso in a mug, saving 1 tablespoon in a separate mug for later.
Heat your milk in a saucepan to 60°C. Pour the hot milk into your french press and pump for 15-20 seconds until lovely and foamy. Pour into a metal barista jug and gently tap to break the microbubbles.
Tilt the mug and pour the milk whilst swirling the milk. Once the mug is 3⁄4 full, bring the mug closer to the jug and pour the milk and straighten the mug. Leave the top completely white.
Using a bamboo skewer, dipping into the saved espresso to draw out a pattern.