Use a wide mouth cup. Ideally a smaller size (6oz) but some might discover a bigger 12oz size tworks just as well. The trick is with the wide mouth you'll much more effortlessly see the design and if anything the wide mouth can help in its development.
Here's some thing you may not want to do, but should: Practice with water initially. It doesn’t have exactly the same viscosity of milk however it can provide you with a chance to get a feel for pouring and then shaking simultaneously. You will also have to be gradually but steadily raising the pitcher so that the milk continues to pour at a steady rate. Later within the pour there is less milk within the pitcher and to keep the milk flowing you'll have to tilt the bottom of the pitcher up.
Usually people oscillate the pitcher back and forth too quickly, trying to rush the procedure. The side to side motion requirements to be more rhythmical, nearly lazy. Be patient and let the milk set the timing with the osciallations.
When you are ready to pour, you have to position. Hold the cup on a slight angle, using the back with the cup being raised up and also the edge with the cup closest to you sitting slightly lower. This fans the coffee out within the cup and assists within the development of the leaves for the Rosetta.
Pour starting within the center of the coffee, especially for little cups. Just start pouring straight into the middle of the coffee. Keep the edge of the pitcher resting on the edge with the cup at this point.
With the cup about halfway to 3/4 full give the pitcher a little side to side shake and you should start to determine the leaves with the penumbra start to form.
Continue the shake, continuing to pour in the center with the coffee. The leaves ought to move away from you on the surface of the espresso. After about 4-6 shakes you'll need to start moving the pitcher back towards you, continuing to shake side to side having a small bit of a tighter oscillation.
This movement is slower than what many people attempt initially. Don’t get nervous and try to rush it. It will not work. Slow, steady, nearly "natural" slow beat metronome movements are your objective.
As you close to the edge with the cup getting created plenty of leaves or delineations within the surface of the espresso you would like to then draw through those leaves using the pour with the milk. Do this slowly, and also elevate your pour just a bit to keep the center stem slim and complimentary to the leaves.
Do it too rapidly and it'll pull the leaves up tight making your Rosetta appear like a tied up tree.
Last bit of advice: Practice, practice, practice.
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