Dialing in Espresso: A Very Good Guide, Maybe the Best - Also Applied Here

Date: April 19, 2026

Link to the video: https://www.youtube.com/watch?v=EPF1_15KZvM

The video you shared, "Dialing in Espresso: A Very Good Guide, Maybe the Best" by Lance Hedrick, provides an excellent framework for approaching different coffee types, which aligns well with the manual nature of your S01A/B-9BAR setup.

His emphasis on moving away from dogmatic adherence to "9 bars of pressure" is particularly relevant for your design, especially considering your specific approach to manual pressure profiling.

The S01B-9BAR is fully capable of reaching traditional espresso pressures, including 9 bars, or 8 to10 bars,  through direct user-applied force.

However, as this guide highlights, producing a well-balanced espresso does not always require reaching that level. In practice, many extractions—especially with lighter roasts or higher ratios—perform better at lower pressure ranges.

Our goal is not to chase a fixed number, but to help users understand how pressure, flow, and yield interact—so they can dial in a balanced cup based on taste rather than convention.

Leaning my body forward to and hand push with about 60 pounds of force is not a difficult but sometime, I feel a lighter pressure, like 5 to 6 bars, that is about 35 lbs of weight force, can also produce a very good balanced drinks, even it is made into latte. 

Key Takeaways for your S01A/B-9BAR workflow:

• Pressure is a Red Herring [42:15]: Much like the S01B-9BAR (where the user provides the pressure), Hedrick argues that if a shot tastes good, it doesn't matter if it never hits 9 bars. For lighter roasts, lower-pressure "turbo" shots are often superior to traditional, high-pressure profiles.
• Yield is King [43:36]: Instead of pushing temperature (which can introduce unwanted bitterness) or relying solely on grind size, Hedrick highlights that yield is the most effective tool for increasing extraction.
• Adaptability by Roast/Age [03:02]:Darker Roasts: Benefit from cooler water [03:02] and are generally easier to extract [36:40].Light/Nordic Roasts: Can handle higher ratios (e.g., 1:2.5 or higher) and faster shot times (around 17–20 seconds) to avoid astringency [13:15].Aged/Degassed Coffee: Loss of CO2 makes it harder to build resistance; he recommends lower temperatures and not forcing "powder-fine" grinds just to achieve higher pressure [27:09].
  • Darker Roasts: Benefit from cooler water [03:02] and are generally easier to extract [36:40].
  • Light/Nordic Roasts: Can handle higher ratios (e.g., 1:2.5 or higher) and faster shot times (around 17–20 seconds) to avoid astringency [13:15].
  • Aged/Degassed Coffee: Loss of CO2 makes it harder to build resistance; he recommends lower temperatures and not forcing "powder-fine" grinds just to achieve higher pressure [27:09].
• Grind Size Philosophy [07:22]: He advocates for starting coarser and moving finer. A slightly coarser grind provides a more even flow through the puck, which is particularly helpful for managing the heterogeneity of the water column in manual devices.

As you noted, these principles apply directly to the S01A-9BAR. Given your ability to manually control the force (your 29kg target) and the flexible filter stack configuration, you have a significant advantage in dialing in these variables compared to machines limited by pump-driven flow rates.

We share the same results from what Lance talked about in our experience with S01A-9Bar.

Note: We will provide more user experience, user guide video similar to Lance's guide, for the S01B-9Bar.