Hey all! About a week ago, the crema on my shots suddenly and mysteriously disappeared. The shots don't taste wrong, except for the glaring lack of crema, that is. This was after discovering a small rock in my espresso grinder. I examined the burrs, and they look fine. Nothing else has changed (esp. machine, tamp, batch of beans, timing, etc.). I've never encountered this problem, and don't remember any training on the matter. In my experience, you dial in your grind, have fresh tasty beans, tamp consistently, and voila! You have nice shots, and the crema is just there. I'm using a Simonelli Nuovo machine in an office setting. I would greatly appreciate any suggestions!
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