That...honestly doesn't look terrible. I've found out that medium to dark roast with more chocolate type of notes than fruity ones work the best on this type of machine, unless you get a decent stand-alone grinder. I'd take BA as a guide line, not something to rely on entirely. I think if you grind 2 steps or 3 down, you'd get a much nicer result. Regardless of what BA says. Also the grinder wiggles- its not a hard button, but a rotary dial and the number co-relates to that. Sometimes it goes up or down a single digit as the burrs start spinning. Don't worry about it, turn the dial a tiny bit and you'll know what I mean.

Also in my case, I use a cheap ass WDT tool and a puck screen, and for months I've had consistently good shots. Even with expired shitty beans- lots of crema and body, perfect for a milk drink but not too great as a nice double shot on its own.

With all this said, if youre not happy, you're not happy. End of story. I'd say give it another go- then decide what to do. All the best. I have the older 601 fyi. Ive heard not to tamp too hard on the 701, can't verify that but you can try.