<p>You should make sure that the coffee runs through with at least 6 bar pressure. If your pressure is below that value, you won't get a crema. The recommended pressure for Espresso is 9 bar ± 1, according to the <a href="http://www.espressoitaliano.org/files/File/istituzionale_inei_hq_en.pdf" rel="nofollow">Italian National Espresso Institute</a>.</p>

CC BY-SA 3.0
2015-02-24T10:17:11.700Z
2015-02-24T10:17:11.700Z
Bob
<p>I have a La Pavoni Pro, and noticed that I am a bit inconsistent with the crema. I have read <a href="https://coffee.stackexchange.com/questions/9/what-factors-affect-espresso-crema">this other post on crema</a> and understand the freshness of the beans are the most important part, but I have noticed even with the same beans my crema is not the same. There are a lot of variables with the La Pavoni, tamp, grind, pull, temperature of the machine etc. What variables should I should focus on after considering the freshness of the beans?</p>

CC BY-SA 3.0
2015-02-13T10:37:25.700Z
At which pressure does your coffee come out of the machine?
Bob
CC BY-SA 3.0
2015-02-19T00:07:07.993Z
Between .9 and 1
Jack Sinclair
CC BY-SA 3.0
2015-02-19T00:39:45.697Z
Well, you need at least around 6 bar for a crema to appear. Try increasing the pressure.
Bob
CC BY-SA 3.0
2015-08-16T07:04:28.697Z
Worth mentioning that this machine has a lever that you operate with your arm to create pressure. Radically increasing the pressure means radically increasing the muscle-power required. Also, may want to add weight to the base or clamp it to the table to do this.
luser droog
<espresso><crema>
Generating Crema with a manual machine
Jack Sinclair
# Generating Crema with a manual machine

(Asked by: username_0 on 2015-01-28)

I have a La Pavoni Pro, and noticed that I am a bit inconsistent with the crema. I have read [this other post on crema](https://coffee.stackexchange.com/questions/9/what-factors-affect-espresso-crema) and understand the freshness of the beans are the most important part, but I have noticed even with the same beans my crema is not the same. There are a lot of variables with the La Pavoni, tamp, grind, pull, temperature of the machine etc. What variables should I should focus on after considering the freshness of the beans?

**Tags:** espresso, crema

> **Comments:**
> **username_1**: At which pressure does your coffee come out of the machine?  
> **username_0**: Between .9 and 1  
> **username_1**: Well, you need at least around 6 bar for a crema to appear. Try increasing the pressure.  
> **username_2**: Worth mentioning that this machine has a lever that you operate with your arm to create pressure. Radically increasing the pressure means radically increasing the muscle-power required. Also, may want to add weight to the base or clamp it to the table to do this.  

---

## 1 answers

### Answer by username_1 on 2015-02-24. Score: 2

You should make sure that the coffee runs through with at least 6 bar pressure. If your pressure is below that value, you won't get a crema. The recommended pressure for Espresso is 9 bar ± 1, according to the [Italian National Espresso Institute](http://www.espressoitaliano.org/files/File/istituzionale_inei_hq_en.pdf).


---

