Coffee not coming through with crema head after de scale?

Rule of thumb - espresso machines deliver a shot of coffee in 25 to 35 seconds.

If there is no crema and the coffee comes faster:

1. There is not enough coffee in the portafilter (7 grams per shot).
2. The coffee is not tamped enough (about 30 lb pressure on the tanmper handle).
3. The grind is too coarse.

If the above does not "fix" the crema problem, post again and include make and model of the machine and type of portafilter.

Good luck.

Sorry to read about your issue.

The brewer should be de-scaled at least every 3-6 months. Scale is harmless, but if left unattended, it can hinder optimal brewer performance. De-scaling your brewer regularly helps maintain the heating element, removable water reservoir and other parts of the brewer that come in contact with water. Better water quality and water heating means a better cup of coffee, tea, hot cocoa or iced beverage. We recommend de-scaling your brewer at least every 6 months (every 3 months if your water has a high mineral content). The de-scaling process involves using 48 ounces of undiluted white vinegar.

Take 48 oz of white vinegar. place in tank. pretend you are making coffee (Do No Use K Cup). let the water fill you mug. then empty that mug. Do it again until tank is empty. then let sit for 4 hours.
Then fill with fresh water to the top. let that tank of water run thru. towards the end taste the water.
If you taste vinegar..use more clean water, until the taste is ok.

I tried to help you. Please help me and Vote/Rate this response. Thanks and good luck

sfd
Sorry to read about your issue.

also clean the holes at the bottom of the k cup holder

The brewer should be de-scaled at least every 3-6 months. Scale is harmless, but if left unattended, it can hinder optimal brewer performance. De-scaling your brewer regularly helps maintain the heating element, removable water reservoir and other parts of the brewer that come in contact with water. Better water quality and water heating means a better cup of coffee, tea, hot cocoa or iced beverage. We recommend de-scaling your brewer at least every 6 months (every 3 months if your water has a high mineral content). The de-scaling process involves using 48 ounces of undiluted white vinegar.

Take 48 oz of white vinegar. place in tank. pretend you are making coffee (Do No Use K Cup). let the water fill you mug. then empty that mug. Do it again until tank is empty. then let sit for 4 hours.
Then fill with fresh water to the top. let that tank of water run thru. towards the end taste the water.
If you taste vinegar..use more clean water, until the taste is ok.

I tried to help you. Please help me and Vote/Rate this response. Thanks and good luck

The head could be blocked up.
Remove the head via the 2 hex screws,inspect and clean as necessary.

Mine has always worked that way; it only seems to have enough power to do a single set of 25 second shots before a short re-heat

Basing on personal experience (you can find more on Google probably), solutions are:

On percolated (filter) coffee machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.

French and turkish cafetieres:

Ensure that you put enough coffee, water hot enough, and that you left the infusion enough time to get a strong coffee.

Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

If you get weak coffee from espresso machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.


Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

It sounds like the sprayhead is missing. It looks like a little shower head and is screwed on where the water comes out.

It could be. Your grind should determine the amount of time that it takes the shot to pour. Standard is 18 - 30 seconds. I prefer 25. If it only takes 10 sec, your crema will be weak.
Are your beans fresh? Older beans produce less crema. By old, I mean more than a month if properly stored.
What is the temperature of you shots? The water coming out of the head should be about 195 F which makes the shots roughly 170-185. If it's too cold, you'll get worse crema. It's also possible to have mostly steam in contact with the grounds which will give the same results. Both indicate other problems.
Make sure your group head screen isn't clogged. And make sure everything is very clean, especially inside the handle (under the grounds basket - just pop it out with a screwdriver). Good luck!