No Crema From Your Espresso Maker? A Mentor’s Guide to Steam-Based Brewers

Let’s talk about the moment of disappointment.

You just bought your first “Espresso/Cappuccino Maker.” It was affordable, it looks great on the counter, and you’re ready to “be a barista at home.” You fill it up, lock in the coffee, turn it on, and… what comes out is a hot, dark, but thin liquid. It’s strong, maybe even a little “burnt,” and there is absolutely no crema.

Sound familiar?

If you’re frustrated, you are not alone. And more importantly: your machine is not broken, and you are not bad at this.

Welcome to your first, most important lesson in home coffee. As your mentor, I’m going to let you in on the secret that manufacturers don’t make clear: you didn’t buy a (modern) espresso machine. You bought something else entirely—a “steam brewer.”

And once you learn to use it for what it is, you can make truly delicious coffee.

Part 1: The “Aha!” Moment: Why Your Machine Is Not an “Espresso” Machine

In the coffee world, words are tricky. The machine on your counter, like the popular IMUSA GAU-18202, is a steam-based brewer. It is the direct electric descendant of the 1930s stovetop Moka Pot.

The machine you’re thinking of—the one in cafés that makes thick, syrupy shots with rich, reddish-brown foam—is a pump-based machine.

They are two completely different tools. Trying to use one like the other is like trying to use a violin to play the drums.

Let’s break down the physics. It’s simple, and it’s the key to everything.

World #1: The 9-Bar Pump Machine (The Café Standard)

• How it works: A powerful electric pump forces water heated to a precise 90-96°C (195-205°F) through a tightly packed “puck” of fine coffee.
• The Force: It uses an immense, stable 9 bars of pressure. (One bar is the earth’s atmosphere at sea level, so this is 9x that).
• The Result: This colossal pressure emulsifies the coffee bean’s oils and CO2 into the liquid, creating a thick, stable foam we call crema.

World #2: The 3.5-Bar Steam Brewer (Your Machine)

• How it works: An 800-watt heating element boils water in a sealed tank. This is pure 1930s physics, just like a Moka Pot.
• The Force: The steam itself builds up pressure (typically 1.5 to 3.5 bars) and forces the boiling water up and through the coffee grounds.
• The Result: A wonderfully bold, rich, concentrated coffee. But…

Part 2: Solving Your Two Biggest Problems (The Real Manual)

Understanding that you have a steam brewer instantly solves your two biggest frustrations.

Problem #1: “Where is my crema?”

The Mentor’s Answer: It’s not there, and it’s not supposed to be.

Crema is a physical emulsion that can only be created with 9+ bars of pressure. Your 3.5-bar machine does not have the force to make it. It is not a flaw; it is a different brewing method. Stop chasing crema—it’s the wrong goal for this tool. Our new goal is a rich, balanced flavor.

Problem #2: “Why does my coffee taste bitter or ‘burnt’?”

The Mentor’s Answer: Because you are following the wrong instructions.

Your steam brewer forces water that is at or above the boiling point (100°C / 212°F) through the coffee. This is much hotter than the “ideal” 90-96°C range.

If you use fine “espresso grind” coffee and “tamp” it (press it down), you’re creating a dense puck that the low 3.5-bar pressure can’t get through quickly. The superheated water sits there, “baking” and “burning” the grounds, extracting all the bitter, ashy compounds. This is what you’re tasting.

Part 3: How to Actually Use Your Steam Brewer (A Mentor’s Guide)

Forget the instructions on the box. This is your new manual.

Rule 1: STOP TAMPING. (This is the most critical rule)

Do not press your coffee down. I repeat: DO NOT TAMP. You are not using a 9-bar pump. Tamping will choke your machine and guarantee a bitter, over-extracted brew. Simply scoop the coffee in and level it off gently with your finger.

Rule 2: Change Your Grind Size (The #1 Flavor Fix)

Stop using “espresso grind.” It’s too fine. The top user reviews for these machines all discover the same secret: this machine works best with a medium, “drip” style grind. This allows the boiling water to pass through at a steady, balanced rate, extracting the deep flavors without scorching the grounds.

Rule 3: Know Your Ratios

The “4 Cup” marking on the carafe is misleading. It means four tiny 2-ounce “demitasse” cups. Think of this machine as making 8 ounces (240ml) of coffee concentrate—think Moka Pot, not espresso. It’s perfect for splitting between two mugs as a base for an Americano (add hot water) or a latte.

Part 4: Your Machine’s Real Superpower: The Steam Wand

Here is where your machine truly shines, and it’s where all the science from the original article comes in handy. The IMUSA GAU-18202 has a built-in steam wand for making lattes and cappuccinos.

This wand harnesses the same steam used for brewing and blasts it into milk. This does two brilliant things:

1. Heat: It rapidly heats the milk.
2. Texture (The Science): It creates a “foam colloid.” The high-velocity steam unfolds the milk’s proteins (casein and whey), allowing them to wrap around the air bubbles and form a stable, velvety foam.

The steam wand on this machine is genuinely powerful and is its best feature. You are not making a “fake” latte; you are making a real one, just with a Moka-style coffee concentrate instead of a 9-bar espresso shot.

A Mentor’s Send-Off: Love the Tool You Have

You do not have a “bad espresso machine.” You have a fantastic, affordable, and fast steam brewer and latte-maker.

It’s a modern, electric Moka Pot.

Stop judging it for not having crema. That’s like judging a fish for not climbing a tree. Instead, embrace what it does best. Use a medium grind, don’t tamp, and start making the best homemade lattes and Americanos you’ve ever had.

You didn’t have the wrong machine. You just had the wrong instruction manual. Now, you have the right one.