April no. 5 by TREVOR HYAM

Ive been working on the rosetta-encased-within-a-circle style over the last couple of months, and seem to be able to get it consistently now. It's great in terms of retaining the crema around the edge, whilst still potentially achieving quite elaborate rosettas. These are poured with a Motta, and whilst I feel they are perhaps not great for the most intricate, sharp and crisp designs, they really lend themselves to this softer, curling style of pour.