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
Not sure about the cause?
Get a personalized diagnosis
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.
Frequently Asked Questions
In-Depth Guide
Quick Diagnosis
Crema quality depends on many factors: bean freshness, roast level, extraction, and even humidity. Problems include crema that's too light, too dark, disappears quickly, or is absent entirely.
Check these first:
- When were your beans roasted? (Ideal: 5-21 days ago)
- Is your grind appropriate for your dose and basket?
- Is extraction happening at proper pressure (~9 bar)?
What to Change First (in order)
-
Check bean freshness Stale beans produce little to no crema. Fresh beans (5-14 days post-roast) produce the best crema.
-
Adjust your grind Too coarse = fast shot, thin crema Too fine = slow shot, but possibly overly dark crema
-
Check machine pressure Low pressure produces weak crema; verify your machine's performance.
Common Causes
1) Stale Beans
Coffee loses CO2 over time. Without sufficient CO2, crema production drops dramatically.
2) Very Fresh Beans (<5 days)
Beans that are too fresh release gas erratically, causing unpredictable crema and often excessive volume.
3) Under-extraction
Fast shots with insufficient resistance produce thin, quickly dissipating crema.
- Learn more: Under-extraction
4) Low Brew Pressure
If your machine isn't reaching ~9 bar, crema will suffer.
5) Light Roasts
Naturally produce lighter-colored, thinner crema than dark roasts.
FAQ
Q: Is crema actually important for taste? Crema itself is quite bitter. Its main value is as a visual indicator of extraction quality and bean freshness. Some specialty baristas even skim off excess crema.
Q: Why does my crema disappear immediately? Fast-disappearing crema usually indicates stale beans, very low dose, or significant under-extraction. Fresh beans and proper extraction produce more stable crema.
Q: My beans are fresh but I get no crema—why? Check if your beans are naturally processed (can produce less crema), if your grind is too coarse, or if your machine pressure is low. Some beans simply produce less crema than others.
Q: Is dark crema bad? Not necessarily. Dark roasts naturally produce darker crema. However, if using medium roasts and seeing very dark crema, you may be over-extracting or using water that's too hot.