Well, taste is always going to be subjective, unless you include so many subjects that individual preferences become negligible.
Grinders are a very technical thing, so I don't mind the strictly technical approach towards grinder performance. They're supposed to grind as uniformly as possible and it's interesting to see that some are up to the task more than others.
And it's also interesting that this experience correlates with some subjective, taste-based opinions. I remember someone (was it Jim Hoffmann?) giving a speech about how cafés only prefer the Robur because they have to pour away less shots if they go by the numbers - if they were to try every shot, they'd prefer burr grinders. Less accurate (all over the place) grounds would probably result in easier reproduction for espresso whereas more accurate grounds would require more attention during preparation (grind and dose matter more if there's a lower amount of fines that's going to clog up the basket to a degree anyways).
This would explain why I haven't had to pour away a single shot once I found a start-point for espresso on my HG-1. It doesn't really explain why I prefer the taste to the Mazzer Mini that I've owned and used daily for half a decade, however. Unless the Cremina is so hard to master that it requires more leeway from grounds that are more all-over-the-place. But that seems cynical and I'd much prefer to rather think I've mastered that machine after all those years.