Why does the same coffee in my Hario V60 drip tastes better then in Bialetti stainless steel moka pot? I use same beans (either Flowgrade or Bulletproof), and grind in a Rhinowares hard grinder (adjusting the screw by tightening max, and then unwind by 5 clicks). I use about 28 grams of coffee for 500 mL water in both cases. I have the 9-cup stainless steel Bialetti  moka pot, and a ceramic V60-02.

Some days I brew in the V60, and some days in a moka pot. The V60 coffee tastes better. From the moka pot it seems a bit sour, and lacks "coffeeness" in the taste. Why doesn't the moka coffee taste good?
As they are two different methods of brewing, it is normal that they taste different.

One very clear difference is the temperature of the water. Moka pots practically use water/steam. This let's the extraction happen in a warmer environment than recommended. Additional bitter notes of the bean is also extracted. More importantly, you loose some aromatics as they evaporate quickly. However, as you don't use a fine filter, you and up with a more bodily cup.

V60 effectively filters out the body of the bean. Also, you brew in the recommended degree (around 95 degree Celcius). The result is a more finer, light, herbal-tea-like cup of coffee.

Note: I realized that you did not mention your grind size. Grounds must be grinded in different sizes for both methods. If you use the same size, it is also another reason for the difference in the taste. In case, check this discussion.