Why Can’t I Get Crema with a Bottomless Portafilter? A Beginner’s Real Struggle and Solutions

Honestly, the first time I tried a bottomless portafilter, I was pumped. All those YouTube and TikTok shots of thick, golden crema had me itching to try it myself. But when it was my turn, reality checked in: either the espresso sprayed everywhere or I ended up with a cup that looked like plain coffee—no crema in sight.

At first, I kept second-guessing everything: Am I using too little coffee? Is medium roast wrong? Is my machine the problem? Eventually, I learned that failing to get crema isn’t about just one thing—it’s a mix of details that all add up.

1. Fresh Beans Matter—Seriously I used to brew with beans that had been open for weeks, wondering why everything tasted flat and lifeless. When I finally switched to freshly roasted beans (less than two weeks old), the difference was immediate: suddenly, there was crema! If your beans aren’t fresh, don’t expect much—crema loves freshness.

2. Grind Size & Flow Rate—Tiny Tweaks, Big Impact Too coarse? Your shot finishes in seconds, and you’re left with weak coffee. Too fine? The machine struggles, barely dripping. I learned to make small adjustments each time, paying close attention to shot time and consistency. For me, a 25-second pull usually gets a good layer of crema.

3. Dose & Tamping—Don’t Get Lazy I’ll admit, I used to eyeball my coffee dose and just tamp however. But 18g with a solid, level tamp made all the difference. It took practice to feel that “just right” pressure, but I learned: if the puck isn’t even, the shot is doomed. One time, I tamped off-center and watched the water shoot right through—no crema at all.

4. Machine Pressure & Temperature—Set Your Baseline Once, my machine’s pressure gauge was acting up, and no matter what I did, I couldn’t get good crema. After a tune-up, the pressure held steady at 9 bar and things improved a lot. Water temp should be in the 92–94°C range (197–201°F); too cold or too hot will mess things up.

5. Keep Everything Clean Leftover coffee oil and old grounds make a bigger difference than I thought. A few times, I got lazy with cleaning, and my crema vanished. Now, I always clean my basket and portafilter thoroughly—better flavor, better crema, no excuses.

My Takeaway Bottomless portafilters are brutally honest—they’ll show every flaw in your prep, no hiding. Not getting crema at first? That’s normal. Tweak one thing at a time, keep notes, and you’ll get there. Each small win feels huge, and the first time you pull a thick, golden shot, it’s all worth it.

Coffee’s a journey, not a race. Embrace the mess-ups, keep experimenting, and soon you’ll be making café-level espresso right at home. Good luck—and may your crema game get stronger every day!