Your grind needs to be adjusted to get a good elapsed time for your shot. My pour is very dark brown with large bubbles in it and the crema doesn't last very long. Brewing water much too hot, over the boiling point. This affect becomes apparent at above 2,000 feet elevation. My pour is whitish with a thin, dark brown streak in it.
Packed coffee is fractured or the seal between the side of the basket and the coffee is broken.
Review packing techniques. My pour doesn't look anything like the photos. It looks like gushing brown water. Turbulence in an espresso pour is a gross failure to produce even resistance to pressurized brewing water. You see this with completely stale coffee, a cracked coffee basket, failure to pack at all, or a grind set very coarse.