I will add a bit of description of these shots in a moment (had just 60g of this kenya kamagogo from gardelli … so could not set up my regular 1:2 shots … so for now these short ones will have to do :)))
And here is what happened and how it worked and tasted.
First what happened before those two shots.
I tried pulling two doubbles from ikawa Burundi I had roasted, but get two fast shots at 1:1,5 and 1:0,5 aergrind settings. Came to a conclusion that this one did lay around for too long probably and does not work well to use for the test. But though the shots were fast they were not bad at all and I used them in affogato .))
Then I picked one of those Gardelli - Kenya Kamagogo - that I still had some limited amounts at home.
I tried the same settings with this one and choked Rossa Air.
So shifted it little bit, reduced the dose, and the result was still a slow ristretto shot at high pressure … last 20g went for the mahlgut test, which at my regular settings was also slower and shorter.
The ground coffee was a lot different, from aergrind its more clumpy and has less volume for the same weight (thats what reinforced my mistake, as I am used to weight but check if the dose is correct from volume - which works very well with mahlgut but confused me due to the lower volume of the grounds), the mahlgut ground coffee was fluffy and having more volume, no clumping.
Grinding took about a minute on aergrind and felt like quite a workout with the light roasted dense beans … would not want to grind more than 4 doses in a row, and could not keep grinding smoothly… but the two doses I did in a row were quite ok. On mahlgut it took about 6seconds or so, and though it needed even more force, I could grind more before I would not want to continue … quite a lot more.
When leveling the grounds and tamping the aergrind ones felt less smooth, if that has some meaning for you. Not bad by any means but sort of felt “clumpy” when being moved and compressed.
The shots did not have that thick look to it, also after they settled the crema was quite thin a layer - but its a light roast, its been open for a while, and so for me important part is that both shots were simillar in that … though I liked the looks of the crema from Mahlgut shot better.
The Aergrind shot tasted very intense, deep, rich, fruity … but a bit rough or harsh, and I found a taste note that was the same as with many of my Cafflano shots done with the same grinder - so I think there may be a recognizable taste profile that this grinder generates. It was not a bad shot actually, just had some rough layer in it, non polished feel …
The Mahlgut shot was less intense (to be expected from the ratio) but more fruity. And simply smooth… silky smooth. Exactly oposit to the first one this felt very smooth refined and cultivated.
Other than that both tasted very much alike…the fruit notes, the “kenyan” taste …
So … even though it may look like aergrind did not perform well, I would not think of it along those lines - its 15 times cheaper, and has way smaller burrs. So I think the difference in shot qualities was way smaller than the difference in grinder prices … Mahlgut one was clearly better, but subjectively like 2-3 times better not order of magnitude better. I think Lido2 would make better shot closer to mahlgut, and am pretty sure commandante would be somewhere around lido2 if it could be dialed.