ES701

Interesting question. There are issues with the Luxe Café machines called the Ratio Fault, I had two of them before I walked away. At this price range Ninja are not doing anything too clever, it's mostly a water volumetric and time process. You've chosen, say a Double Espresso Strength***, 2:1 Ratio

Ouch. Brew temperature is bean roast level specific, not generally a taste thing. Your shot coming out in seconds is your problem as it should take at least 24-32 seconds. This might help Ninja's basics For your sanity only use Barista Assist (BA) as a guide to get you close to dialed in and once th

It's lengthy, do just find the sub-headings that suit your needs, dip in and out as needed, any other questions just ask. I have to do it in two parts, so the second part will be an answer to this section.*** Ninja's basics For your sanity only use Barista Assist (BA) as a guide to get you close to

Hi Tom, Yes, this is a dip in and out document, just find the sub headings that suit your needs and maybe keep the rest for a night when your struggling to sleep, and it'll send you right of to the land of nod. Ninja's basics For your sanity only use Barista Assist (BA) as a guide to get you close t

Wrote about it here: https://www.reddit.com/r/NinjaLuxeCafe/s/Ku6CJFHKt7 TLDR: the grinder was super glitchy on every machine I tried. It happened occasionally on the 701 but seemed more like an anomaly in those situations. I do have the Autobarista now, and I’m liking that better than the 701. You

Good on the not tamping. Some get this wrong on the 701. Barista Assist is the very worst part of these machines, even Ninja don't rate it, it's in their manual. I had two early 701's a year ago and both suffered what had now been identified as the Ratio Fault, Double Espresso Strength*** anywhere f

Water temperature Light Roasts ~198-200°F / 92-93°C (~200-208°F / 93-98°C) Why: Denser cell structure makes them harder to dissolve. (Not recommend on the Ninja) Goal: Use higher temperatures to extract balancing sugars and bright acidity without becoming sour or weak. Medium Roasts ~190-195°F / 88-

You are absolutely correct, BA is by far the worst part of these machines, even Ninja only see it as a recommendation, but please, don't share Grinder values, there's no point. The issue is every Grinder is setup by hand in the factory, some have shims under the bottom burr, some don't, some have on

Water temperature is correct, Hi = Light roasted, M = Medium and Lo = Dark, Inbetweeners like Medium/Dark you just need to suck it and see by choosing M or Lo. Don't use Light on a Ninja, in fact most machines with an integrated Grinder, they usually neither have the torque or ability to grind fine

703 might be a country specific number, in the UK-EU and a USA the Pro is a 701. Retention is when the grinder holds grinds from each previous grind cycles caused by static in the grinding process, and many machines being plastic rich they stick to almost every surface. There have been many images o