Poor crema can be caused by stale coffee beans, an unsuitable grind setting, incorrect coffee dose, poor extraction or a brewing system that needs cleaning. Start with fresh beans and then make small grinder adjustments while monitoring the result over several coffees.

Yes. Freshly roasted beans generally produce better crema because they retain more of the gases released during roasting. As beans age, these gases gradually escape, which can result in thinner or shorter-lasting crema.

A finer grind can increase extraction and help improve crema when coffee is pouring too quickly, but going too fine can restrict water flow and cause slow or bitter extraction. Make small adjustments rather than moving the grinder several settings at once.

Yes. On machines with adjustable coffee strength or dose, increasing the amount of ground coffee used can change extraction and may produce a fuller-bodied espresso with better crema. Avoid automatically choosing the strongest setting, though—the best result depends on the beans, grind and drink being prepared.

Yes. Coffee oils and fine grounds accumulate around the brewer, coffee outlets and other brewing components. This can affect water distribution and extraction consistency. Regular brewer and coffee-system cleaning helps maintain reliable coffee quality and crema.