Once a week someone at a workshop sighs and says they simply do not have the gift. There is no gift. There is milk texture, pour height, and about two hundred honest attempts.
The three things that matter
Stretch the milk early, spin it until it looks like wet paint, and pour close to the surface once the cup is half full. Everything else is repetition.
Our head barista’s first rosetta looked like weather. Keep the blobby cups — they still taste wonderful, and they are proof you are practising.