Update on the Moca SD versus Honne comparison.
I pulled side by side shots from both grinders for each of the last two days using a Costa Rican bean roasted to City (light/medium) as measured by a Tonino color analyzer. The roast rates a 93 which makes it closer to medium than to light.
Very intense flavor from both grinders with only very slight differences in taste which could be down to marginally different grind sizes or the fact that by necessity one shot was poured before the other and there were therefore temperature differences at the time of tasting.
I say that because the subtle different characteristics that I noted on day one for each grinder (more intense taste from one versus more origin/nut flavor from the other) were completely reversed on day two when I reversed the order of grinding and pouring. And as stated, those differences were subtle anyway.
Viscosity seems to be identical from both grinders. Definitively quite full bodied from both but not as thick as from a Niche Zero.
My conclusion is that if I was going to choose one grinder over the other, the decision would not be based on the in-the-cup experience but rather on other factors such as footprint, price, appearance, RPM (500 for the Honne vs 1400 for the Moca) and durability etc.
Another factor is precision. Now that the Honne is fully seasoned, dial adjustments result in a very predictable difference whereas the Moca SD did that from the get-go. The dial on the Honne feels a little looser when adjusting but I’m splitting hairs here.
As to durability, I’m not an engineer but my guess is that the Moca will have finer tolerances.
I have no idea which will outlast the other. At 2 or 3 grinds a day, I’m confident that both will see me out and probably my kids too.