Quick Tip: How to Create Crema

Looking for that creamy, golden layer of crema? Here are some quick tips on how to create crema when brewing espresso.

[andywalker]

Great tips: You just need to do it right. Who'd've thunk.

[drew]

I recently decided to ditch my pressurised portafilter for a more conventional one (double pourer) but I am getting little to no crema 😩 I heard to use robusta coffee over arabica - that dint work, I heat the portafilter and dry run it and still no joy... the extraction time is very quick as I am at a loss - I use grind in the supermarkets and try the more expensive roasts, but still no little to no I guess I will try the lavazza in the UK, but I am not holding my portafilter on it 🤣 I use a delonghi dedica 685

[Hasifariff]

Hi.Does it mean if there is more crema, the espresso hit the sweet spot?

[mahmoudelghanam]

I have automatic De’Longhi PrimaDonna S 510.55 gives me pretty bad espresso no cream at all! Do i need change the beans? Or the whole machine is bad?

[bhatiamayank]

Just wondering, I have a breville duo temp pro with a pre infusion phase. Should the 25 seconds start at the beginning of the entire brewing process, when it reaches full pump pressure, or when I see the first drips of espresso? Thanks!

[dvideos]

I had, a cheap machine 15bar for 50$ and the crema she make, is 3cm! I have used it for 5 years and the crema is still 2, 3 cm. Now I've got a secound hand Krupa ea8050 automatic and the crema she makes with the same coffee is What is the problem is it the machine or i dont know how to make coffee😀

[jensmetzler]

On our (Its accually my moms, but I am our "home Barista" ;) ) ECM Mechanica IV pro, i struggle to get a lot of crema. We are usually using Maromas Orphea beans, witch I freshly grind im our Eureka Mignon. I always preheat the portafilter, the cups and the maschine itself, but I still only get a very thin layer of crema. Can someone give me any advise?

[amandajoylong]

I have a Pavoni first off. When I make my expresso there is barley any crema. I have tried adjusting using course grounds, fine grounds, and adjusting how much I press. Is it our beans or am I making a mistake? Have been trying very hard to practice latte art and can't seem to figure out what I am doing wrong. Thank you in advance!

[tasmedic]

I find this video too vague to be helpful. It more or less says you have to get everything right to get the best crema, and gives very little help in accomplishing this.