#espresso should have a rich thick layer of Crema without being bitter. Crema is thin layer of cream colored microfoam that floats on top of the espresso.
#espressomachine extract coffee under very high pressure which means that the water IS NOT at boiling temperature. This also means that coffee can be quickly turned into waste if the proper factors are not adjusted.
Why would you get no crema?
There are a few reasons. The obvious ones are
Preground coffee was used, and the coffee is old and dried out. There are no oils left in the coffee to produce rich crema.
Portafilter was cold, so the extraction temperature was off.
The espresso grind was too coarse, and the extraction was weak. This means that it's time to adjust your #espressogrinder
You didn't tamp the coffee into the portafilter. Don't forget to use a Tamper
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