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Topic: Wednesday Morning Cup - Lemon Poppyseed Cake? (2 msgs / 53 lines)
1) From: Douglas Hoople
Hi All,
Sipping a cup of Colombia "Dos Payasos de Tolima" (3-Star),  HG/DB roasted 8
days ago to FC. Long initial ramp, 1st crack outlier at 9:45, and a full 2
minutes to 1st crack rolling at 11:15. Finished before any 2nd crack at
12:45.
Another big food flavor impression, like biting into a slice of zucchini
bread as it first comes in, and then a wave of citrus right after that
settles in and dominates the finish. I had to take three sips to confirm
that I wasn't making it up. Odd that the strongest impression of body is
right up front. But the finish, because of the citrus, is, for all the
world, like eating a piece of lemon poppyseed cake, a treat for which I
confess great weakness.
Delicious!
What is wrong with us? I mean, we're looking for and finding all these
things in our coffee??!!!?? Jeez, if we want our coffee sweet, why don't we
just add sugar? If we want our coffee to taste and feel like a piece of
cake, why not just go to the bakery?
It is interesting that we can find all these flavors in our coffee. What is
it about coffee that carries all these tantalizing hints of so many other
things?
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2) From: Andy Thomas
I've read someplace (maybe here) that the flavor chemistry of coffee is eve=
n more complex than and that of wine.  =
From: Douglas Hoople 
It is interesting that we can find all these flavors in our coffee. What is
it about coffee that carries all these tantalizing hints of so many other
things?
      =
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