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Normally extracted espresso should be black liquid with a layer of golden coffee crema, which has a cream-like effect when shaken, and the feeling of hanging on the wall is obvious. If the coffee is extracted without crema, it means that there is a problem in a certain link. It may be a problem with the coffee beans, coffee machine, or parameter and operation problem. Lebi-Tech summarized some possible reasons for your reference.
1. The coffee beans are too lightly roasted.
- Generally speaking, the deeper the roasting degree, the richer the performance of coffee crema.
2. The coffee beans are not fresh anymore.
- When extracting espresso with coffee beans that are too fresh, the crema will be unstable, with big bubbles, and decompose quickly. While using stale coffee beans, there will be no crema. Generally, the growing period of Italian coffee beans is about 7-10 days, that is, the extraction state of the coffee beans will start to stabilize on the seventh day after the roasting date.
3. The extraction pressure of coffee machine is not good.
- Usually, we can extract the thick crema under 9bar pressure. However, some small espresso machines do not have a stable 9bar extraction pressure, so they can't squeeze thick crema.
4. The coffee powder is coarsely ground.
- In this case, crema will not be abundant. This situation is very easy to confirm. The state of the extraction process is that the flow rate of the coffee liquid is very fast. With the perforation jet brought by the channel, the coffee crema will appear light and thin. The taste of espresso will also be weak.
5. The water temperature is too low.
- Generally, the water temperature for extracting espresso is about 91.5℃. Too low temperature may also cause no crema.
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