Latte art rosetta pour technique

Barista-level rosetta latte art. Requirements: properly textured microfoam (glossy, no bubbles). Steps: 1. Pull espresso shot (18g in, 36g out, 27 seconds). 2. Steam milk to 140-150°F with tight microfoam. 3. Pour high and slow to fill cup 2/3. 4. Lower pitcher, increase flow rate. 5. Wiggle pitcher side-to-side while pulling back. 6. Swift forward pour to cut through and create stem. Practice pitcher control, flow rate, and wrist movement. Explain milk protein denaturation and foam stability.