It is inevitable to some point, but can be managed. For example, there is no point trying to make the first rosetta big and wide with huge 'wings', you want to try and and keep all the rosetta's (however many your aiming at pouring in the cup) of a consistent size, which will usually be fairly thin. You want to try and get that first rosetta poured as soon as possible, which is only possible by getting the spout of the jug as close to the surface of the milk/coffee as quickly as possible. This is where cup and jug preference will make a difference. Angle the cup slightly towards yourself and pour the first rosetta. As soon as it's complete angle the cup (slightly) in the other direction and pour the second. Your wrist movements (of the hand pouring the rosetta) will need to be very intentional but still relaxed. When starting off, don't worry too much filling the latte all the way to the top of the cup, focus on getting those rosetta's into the cup and looking nice. You can adjust your technique later to compensate for different cup sizes. Hope this helps
