Last year, on the hunt for high-quality espresso beans, I visited some specialty coffee websites. On one forum, I came across this description of a particular roast: "I tasted mild acidity and bitters with hazelnut, bourbon, and a hint of dark cherry. As it began to cool, there was a hint of black raspberry syrup or cordial. Then a dominant note emerged of nuts with mild distillates, walnut bitters, cacao nib and something between 82% dark chocolate and baker's chocolate. ... Further cooling offered the surprise of dark piecrust and a bitter cherry liqueur. The piecrust then rounded to a slightly sweet dark rye. There was a lingering aftertaste of single malt scotch that eventually faded to baker's chocolate with a hint of ashiness."
I had enough self-awareness to realize that in the hi-fi world we sometimes prattle on about hi-fi in ways that, to outsiders at least, must seem just as fustian and florid.