Well, as the madness actually begins to resemble proper art, I've begun to take on more advanced stuff, this paticular design is called "Sun/moon" with just a toutch of my own style. (the inward flicks)
It's not neccesarily difficult, I'd say the toughest parts are the foam and the coco powder. (which I have yet to master)
You want to pour a nice heavy almost fluffy foam in so that the mixture is a bright white. I reccomend a beveled edge milk pitcher because the flair on the edge allows you to pour both froth and liquid at the same time whereas a spout style one is more liquid rich that causes you to overfill the cup before any decent froth gets in.
Well, once the foam is in. Take a can of coco and lightly dust one side. Emphasis on lightly, otherwise you end up with dark clumps and bald patches just like this one. It's also a good notion to shake the powder to break up the clumps for a finer dust. (I didn't)
Once you've done that use a bottle of liquid choclate (herseys in this case) and pour a fine stream on the outskirts (halfway into the cup will do) in a half cirle. Just one line though and none on the coco otherwise the mixture becomes to heavy and tears straight through any weak points in your foam.
Once you've done this you begin the outward flicks again using something like a chopstick or straw to make proper distortions in the chocolate. Toothpicks just don't cut it in these things.
Try to keep the flicks straight or at least with consistant curve to help keep the design looking nice. (seeing as you can't use a swirl to cover your tracks)
After you've done this. Use a bit of the left over foam in your pitcher and dollop it into the center to make a little circle on both sides. Voila! You've just made yourself a Sun/Moon Cappaccino!
Now, you may want to add sugar to the espresso before doing all this stuff and depending on the machine that makes it that might be a neccesity but in this cups case the coco and liquid chocolate combined with milk blended nicely with the espresso to produce a rich drink that was only mildly bitter.
That's an unfourtunate fact about the Achille though, each cup poured by a novice is completely unique and as such consistancy in ingredients is near impossible. Sometimes you can make a cup so good that adding anything is almost butchering a perfect espresso whereas other cups can be almost undrinkable. Eventually I'll find a way to pull consistant quality espresso and that's when I'll be looking into getting a job doing this. ^_^