Crema Problems
Crema is too light, too dark, disappears quickly, or is completely absent
What This Looks Like
Compare your shot to these visual cues to confirm the symptom.
Extraction flow
Crema color & texture
Cup appearance
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Possible Causes
Stale Coffee Beans
2 solutions available
Coffee beans are past their peak freshness, having lost flavor and CO2
Grind Too Coarse
3 solutions available
Coffee particles are too large, allowing water to pass through too quickly
Water Temperature Too Low
3 solutions available
Brewing water is below optimal temperature, reducing extraction efficiency
Coffee Beans Too Fresh
2 solutions available
Beans are too freshly roasted and still degassing CO2 aggressively
Dirty Equipment
1 solution available
Coffee oil buildup and residue affecting extraction and flavor
Recommended Solutions
Check Bean Freshness
Check the roast date on your coffee bag. Espresso is best 7-30 days after roasting. If older, consider fresh beans.
Expected Result
Better crema production, more vibrant flavors, easier dial-in.
Grind Finer
Adjust your grinder to produce finer coffee particles. Make small adjustments (2-3 increments on most grinders) and pull a test shot.
Expected Result
Extraction time should increase by 3-5 seconds. Flavor should become more balanced with less sourness.
Increase Coffee Dose
Add 0.5-1g more coffee to your portafilter basket. Ensure it's within your basket's recommended capacity.
Expected Result
More resistance, slower extraction, fuller body and more intense flavor.
Upgrade Your Grinder
If using a blade grinder or entry-level burr grinder, consider upgrading to a quality espresso grinder with fine adjustment capability.
Expected Result
More consistent particle size, better control, dramatic flavor improvement.