The two tasters used different sensory approaches: the primary taster focused on texture and viscosity differences while Dan focused on acidity and sharpness differences, and this methodological difference affected their detection success.
factualpending
Speaker
Unidentified Speaker — Distilled Water vs Treated Water Coffee - Can You Tell A Di… [K6LPe-_Tx7o]Evidence Quote
“for me and this is funny because we take different approaches to it you were looking for acidic versus sharp and I was looking actually more of a texture difference”
Created: 8/13/2026, 9:45:49 AM
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