What Are the Reasons for No Crema in Espresso? The Correct Method for Making Espresso

The process of extracting espresso with rich crema using a coffee machine is a romantic ritual for espresso enthusiasts. Of course, it's also the daily work of modern baristas. But one day, you suddenly find that the extracted espresso is different from usual—it has no crema. For those encountering this situation for the first time, it can be quite alarming. What could be the reason?

Normally extracted espresso should have black espresso liquid topped with a layer of golden crema about 1/3 thick. When shaken, it should have a cream-like effect with noticeable adhesion to the cup walls.

However, if the extracted coffee has no crema, this indicates that something has gone wrong in the process. It could be an issue with the coffee beans, the machine, or more likely, the parameters and operation techniques.

FrontStreet Coffee has summarized some possible causes for your reference:

① Coffee beans are too lightly roasted

Coffee beans on the market are typically divided into those for pour-over drip brewing and those for espresso machines. The former mainly consists of single-origin beans with lighter roasts. The latter consists mainly of blended beans (formulas), though there are also single-origin SOE options, which generally have darker roasts.

Generally, the darker the roast degree, the richer the crema的表现. Using pour-over single-origin beans for espresso will result in thinner crema. Everyone should be careful when making purchases.

② Coffee beans are no longer fresh

If the espresso extraction process is normal but there's still no crema, it's very likely that the coffee beans are no longer fresh. Espresso extraction is quite particular—overly fresh coffee beans can produce unstable crema with large bubbles that dissipate quickly, while stale beans produce no crema at all.

Generally, the optimal resting period for espresso beans is about 7-10 days, meaning the coffee beans' extraction state will only begin to stabilize from the seventh day after roasting. The optimal flavor period for espresso beans is approximately 60 days. After two months, espresso beans will have lost most of their aroma and flavor, and crema quantity will be significantly reduced. (This applies only under normal storage conditions; FrontStreet Coffee has not tested nitrogen preservation.)

③ Insufficient pressure from the coffee machine itself

This problem is more common in home coffee machines. Typically, we can extract rich crema because the coffee machine's 9-bar pressure forces the essence from the coffee puck. Some smaller espresso machines don't maintain stable 9-bar extraction pressure, making them unable to produce rich crema.

④ Coffee grind is too coarse

In this situation, the crema will also be lacking. This is easy to confirm: during the extraction process, the coffee liquid flows very quickly, accompanied by channeling and spraying, and the crema appears light-colored and thin. The espresso taste will also be weak. You can use 20 seconds as a benchmark—if extraction of twice the amount of coffee grounds in liquid form completes within 20 seconds, it's highly likely that the coffee grind is too coarse.

Chaotic extraction process

⑤ Water temperature is too low

Many modern coffee machines now have manual water temperature adjustment features. The general water temperature for extracting espresso is around 93°C. Too low a temperature can also result in no crema.

Another common situation with home coffee machines is that it may take 10 minutes or longer from startup to complete heating. Extracting espresso before heating is complete can result in insufficient water temperature, leading to no crema and a coffee taste that tends toward sharp acidity.

Important Notice :

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