Okay, so it's not my best rosetta, but as I poured it I noticed that the encircled area had a little foamy clump of crema that didn't really move much as I was drawing the leaves, and the design was ever-so-slightly scrunched on that side. I could probably do some demo pours and produce a better example, but that'll suffice for now.
Here's what I see as two remedies to clumpy crema:
- If you're pulling shots straight into the mug/cup, give the espresso a quick little swirl after it's pulled to break up the trouble clumps.
- As you're pouring the milk into the espresso, move the stream around the crema to further soften it and prepare an even canvas to draw into. See the starts of my pours in my videos and you'll see what I mean.