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1 September 2010 Simply Sip for Seduction Member News
Yorkshire coffee expert creates exclusive Amore del Caffé aphrodisiac blend for De’Longhi
The UK’s first specially-blended aphrodisiac COFFEE, which combines a rare Indian coffee bean with essence of oyster, went on sale today – and shoppers are limited to just one cup due to the blend’s amorous intonations.
The new super seduction blend – De’Longhi’s Amore del Caffé – has been created for De’Longhi by Huddersfield coffee connoisseur David Cooper and is being offered to shoppers at luxury lingerie store Rigby & Peller in central London. Makers De’Longhi are taking no chances that it will have an immediate affect by enforcing a one-cup-only rule.
Coffee, especially in espresso form, is a powerful aphrodisiac and more commonly used in the UK for a morning pick me up than a date night treat. Cooper, who is the founder and managing director of Cooper’s Coffee, joined forces with De’Longhi, the Italian coffee experts in 2008 to create Caffe Raro – the world’s most expensive coffee. He has now teamed up with De’Longhi again to launch De’Longhi’s Amore del Caffé – the first specially blended aphrodisiac coffee.
De’Longhi’s Amore del Caffé infuses a rare and unique coffee bean, Indian Monsooned Malabar, with luxurious oyster essence from the seas of South East Asia. Monsooned beans are very rare – left out during the monsoon season the beans benefit from the moist rain soaked air which circulates through the beans giving them a smooth unique flavour with a rich body and long toffee finish.
To create the amorous blend the beans are carefully roasted to a rich dark mahogany then – while still warm – the oyster essence is infused into the beans creating a seductive blend unlike any that have been created before.
Kate Rolton De’Longhi UK said, “With our Italian heritage we pride ourselves on being experts in coffee and felt with this unique blend we are able to bring some tips on Italian romance and passion to UK shores. De’Longhi’s Amore del Caffé is a rich and dark coffee with the slightest hint of exquisiteness with each sip – it would be impossible not to fall in love with it.”
David Cooper said: “This is one of the most difficult blends I have ever worked on but also one of the most interesting. The difficulty arose from trying to infuse the coffee beans without the taste of oysters dominating the overall taste. Our quest to find a suitable oyster extract took us around the globe.”
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