The first two steps are the same as the circle, with a change in finishing technique to achieve the heart.
Hold your cup on a slight angle in your left hand (left side up) or leave flat on the bench. Now move your jug spout to the centre of the cup and start to pour.
As the milk flows slowly raise your jug away from the cup.
The detail holds back texture to ensure you can raise the crema and not fill the cup full of white.
Now when you return down towards the crema encourage the texture out slightly more aggressively.
Once the cup is nearly full, finish your pour by gliding your jug through the centre of the circle and flick at the point your milk hits the end of the circle.