Interesting comment.
Probably the most training/experience that I have with formalized testing is with beer. There are whole systems set up to be able to taste and isolate various compounds in beer. You start with a known reference beer, drop in your calibrated flavour tablet, and then complete blind tasting to see if you can spot 1 of 20-30 different attributes within that beer. The interesting thing is how different people are super sensitive to particular flavour compounds. I can't stand the slightest bit of diacetyl in my beer, for example. Other flavours I couldn't spot for the life of me.
I think bicycles are the same. Some are particularly susceptible to tires, others have other particular needs. Heading into this, I was concerned I wouldn't be able to pick up much nuance in the fork. I tend to be able to handle a lot from a fork, as long as it doesn't feel horrible. This made me realize that probably wasn't exactly the case, but at the same time, the feelings are fleeting.
Feb. 10, 2024, 10:52 a.m. - Dave Tolnai
Interesting comment. Probably the most training/experience that I have with formalized testing is with beer. There are whole systems set up to be able to taste and isolate various compounds in beer. You start with a known reference beer, drop in your calibrated flavour tablet, and then complete blind tasting to see if you can spot 1 of 20-30 different attributes within that beer. The interesting thing is how different people are super sensitive to particular flavour compounds. I can't stand the slightest bit of diacetyl in my beer, for example. Other flavours I couldn't spot for the life of me. I think bicycles are the same. Some are particularly susceptible to tires, others have other particular needs. Heading into this, I was concerned I wouldn't be able to pick up much nuance in the fork. I tend to be able to handle a lot from a fork, as long as it doesn't feel horrible. This made me realize that probably wasn't exactly the case, but at the same time, the feelings are fleeting.