![Extreme amount of crema [Sage Barista Pro]](https://www.diningandcooking.com/wp-content/uploads/2026/03/s3vnkybpqomg1-scaled.jpeg "Extreme amount of crema [Sage Barista Pro]")
I bought some new dark roast Uganda beans from a small roastery in Germany. Beans were freshly roasted about four days prior to making espresso.
What came out of my machine was about 90% crema, an absurd amount. Like I was making a foam drink.
I used a medium grind (9 on this machine), 18,2 grams in, 37.5 grams out in about 31s.
What is happening?
by dubbelep
15 Comments
Just way too fresh coffee, you’ll observe that it becomes less extreme in a few days of time.
Way to early to make espresso out of this coffe, give it a week it’s gonna be just fine
You can start thinking about making espresso a week after roasting. It’s best to wait about 2 weeks. If you use fresh beans the extraction will be weird and coffee will taste sour.
That’s alotta crema! 😳
Mate that’s a FKN GUINNESS IF IVE EVER SEEN ONE
Yep, pretty standard for a quality dark roast 4 days off roast
Someones going to end up making this “technique” go viral!
Looks kinda good to me lol
Needs longer to degas.
Are you using a pressurized basket?
It’s just really fresh. You can still use it if it tastes good, but it’s generally best practice to let it degas at least a week (generally two) from roasting.
Super duper creama beans!
as others mentioned, beans are too fresh, they need to outgas for a few days before you can use them
Darker roast?
Robusta blend?