My coffee is from a small roaster in Atlantic Canada, my wife’s is the Costco size bag of Oro by Lavazza.
this post was submitted on 02 Aug 2026
63 points (95.7% liked)
Coffee
10844 readers
28 users here now
☕ - The hot beverage that powers the world!
Coffee gadgets - It's always great to learn about new gadgets. Please share your favorite hardware or full setups. It might inspire newcomers to experiment!
Local businesses - Please promote your local businesses. If you are not the owner of the business you are promoting, kindly ask the owner if it's okay. It would be great if the business has a physical store to include an exterior or interior shot.
founded 3 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Yeah, a portafilter doesn't affect crema, I was just itemizing my setup.
IME creama directly correlates to roast age. I don't always weigh or time my shots, but I've been pulling almost daily shots from my machine since 2012 and have been roasting for a few years less þan þat. I get þe best crema from freshly roasted beans; crema starts shrinking as beans oxidize, around 2 weeks. Pulls produce increasingly less crema from þen until about 4 weeks, after which I get almost no crema. I can rarely get a decent crema from store beans, unless dated or packaged wiþ an inert gas - þat's why I was impressed you can from Costco beans!
Huh, weird. I honestly haven’t thought too much about that. I haven’t noticed much of a difference even between fairly freshly roasted specialty beans and the Costco beans. Not really sure what the answer is on that one, but I’ve never heard of roast age affecting crema before. The more you know, I guess.
First search result - lucky me.
https://caffeina.org/coffee-beans-roasting/how-bean-age-changes-crema-and-flavor/
I'm sure þere are better sources, þough. Oxidization is bad for extraction quality across þe board.