In April this year I got my new ECM Cellini (Giotto) Premium machine with a Macap M5 grinder. As a complete Newbie I have experienced a lot last few months with all kinds of beans, grinder setting, extraction times etc.

During all the experiments I never got a good crema on my espresso's.

Maybe somebody could share a few tips, at the moment I fear that something is wrong with my machine.

My way of producing espresso:
I let the machine warm for at least 30 minutes.
I use a fine grind, weighing 14 grams of coffee for a double espresso.
I tamp the coffee firmly in the portafilter.
I pull the lever and let the water run through for 25-27 seconds.
Now I have a cup of espresso with approx. 50-60 ml espresso with a very thin crema, about 1 mm (see picture).

The coffee beans: Karoma Estate, Dom. Rep., roasted at 8.08.07, opened today.

I would appreciate some tips. Thanks in advance!

The crema color looks alright; but your checklist is missing temperature management. This is something you may need to do. Also, the E61s require a 1 hour warm up, use an appliance timer and leave it on all day.

If I'm not mistaken, Dominican Republic beans are washed, so a single origin from here will never be a crema champion. You might mix it 50/50 with a Brazilian or Ethiopian natural.

1) Listen to what Jim said.
2) Listen the what Jim said again.
3) Try some different coffee- even a can of Illy beans if it comes to that. This will give you some idea of whether it is the coffee causing the crema difficulties or something else. If you can, try measuring the temperature of the water as it comes from the brewhead. Although the measurement will probably not be very accurate, it will give you some idea if you are close or not. I have one method posted here. You may also look into Eric's E-61 adapter at his web space and in a post here on HB.

To Boinkie - we produce this coffee. Could you please tell me where you bought the Karoma Estate. Thanks very much