hfs!

i just "aspirated" some fresh kenya. reading thru mosher's "radical brewing" i came across a description of something i thought i already knew how to do:

When tasting, you can concentrate the aromas by a technique called aspirating, in which you hold some of the liquid in the bottom of your mouth while gurgling air through it as you slowly inhale.

i've tried it before basically as written with little success. but this time: big results! not during the gurgling, but immediately after i'd stopped, i got a huge burst of aromatics that i'd not detected: all sorts of berries and licorice and stuff, without the astringency that puckers my tongue and makes me dislike kenya coffee.

so, what does this all mean? must i drink all coffee this way from now on? beer too? i'll surely try it with my 30L if i can remember, but geez... gurgle gurgle gurgle, all the time?