Why is my espresso crema so variable?!

Question: I grind at the same setting, use the same espresso machine (Gaggia classic), tamp pretty much the same each time. I guess volume of coffee used varies slightly from time to time. Is this enough to explain the vast diffrerences I get?

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Answers: I grind at the same setting, use the same espresso machine (Gaggia classic), tamp pretty much the same each time. I guess volume of coffee used varies slightly from time to time. Is this enough to explain the vast diffrerences I get?

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Crema is an artifact of Coffee grind, Coffee blend, Water cleanliness/chemical content, temperature, and pressure.

Check all of them to make sure that they are the same from pull to pull.

I have found that many "at home" machines are not very consistent with water temp and pressure from pull to pull.

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Possibly. Coffee varies.

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5 variables,Dose, water temp, grind,tamp and rate of pour. Look at each of those should give answer

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Heard an Italian Coffee expert once say that the quality of the crema was largely determined by the % of oil in the beans

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