Hi coffee fellows,

I have a Lelit Bianca with a Eureka Mignon Specialita', and, while I like the shots that I pull, I have noticed that there even too much crema.

Now, I am using freshly roasted beans from my local coffee roaster. Could it be that the beans are too fresh? They were roasted 2 to 3 days ago.

Also, I noticed that all of them are rather low in acidity. Is this somehow related to the freshness? Meaning that the acidity might start to build up a week after roasting or so?

Many thanks for your help!

ps. The brew temperature is 94c, the ratio 1:2, and I have tried both with and without preinfusion. It seems that, with a 10 seconds preinfusion at 2 bar, the crema builds up even more once I then crank the pressure up to 10 bar.

All other things considered equal, the fresher the beans the more the gaseous content. This will relate to both blooming and crema. While most folks here focus on 'fresh' beans, I suspect that this is given that they either don't roast their own or don't have a source of beans that hare roasted within a day or so of purchase. There are quite a few here who opine that for espresso the beans should not be used for about a week. As a roaster, I tend toward this view, and always roast so that my beanssit for at least a few days before using. Even then, I notice about a week of ramp-up to ideal, about a week of really good, then a gradual drop off. I never get to "dropping off the cliff" (stale beans), as they're never around that long. Another factor is the beans you're using. If you're using a blend, what % of robusta is there in it? Robusta is added to blends to increase the amount of crema and caffeine.

That's about all I can think of

Thank you! It is pure Arabica, no robusta at all. I have the same "issue" with all of three bags of beans that I got: Yirgacheffe, Kaffa (both from Ethiopia) and the third one from Rwanda.

I will see if in the next few days the taste changes and the acidity increases a bit...

Get a little espresso spoon. After pulling your excessively crema-laden shot, give it a good stir with the spoon. The crema will dissipate considerably.

I buy from a number of roasters and when asked for how long to rest the beans their recommendations have varied from 4-10 days post roast. Lighter roasts seem to take longer.
Also, I'm @ 4500' elevation and beans coming from sea level seem very gassy so I typically wait a week before pulling shots.