Monthly Archives: August 2013
With its volumetric dosage, convertible portafilter (pressurized or non-pressurized, depending on how you roll) and high cup clearance, there was a lot to love about the Sirena. Originally produced for Starbucks by Saeco, it also had a long and glorious life on the market as a refurbished espresso machine once it was discontinued. If you were lucky enough to get your hands on one and it met your needs, you might want to take extra special care of it as there's no way to pick-up a replacement.
Part of that care is a regular tune-up -- a thorough descale and the replacement of some of the parts that see a bit more wear and tear. Because this was such a popular machine, we produced a Tune-Up Kit especially for it, which includes descaler, the recommended replacement parts and step-by-step instructions.
Interested in performing this tune-up but want to find out what you're getting yourself into first? Check out Brendan's walkthrough of the process in this how-to video.
Yes, we're serious. No, we can't believe we are, either. We probably shouldn't let Brandi choose her recipes on her own anymore after she brought this bad boy out to play. Who on earth blends up a slice of chocolate cake and then drinks it?! Probably the same person who blends up a donut.
We apologize in advance for any and all of the havoc this wreaks on your lovely figure, love. Ijole!
- 4 cups vanilla ice cream
- 1/2 - 1 cup milk
- (1) 8 oz. slice of chocolate cake
- 2 shots of espresso
In a blender, puree the ice cream and the milk together. Add the cake and the espresso shot, continuing to blend and adding more milk (as needed) to get the right consistency. Serve with a straw and spoon in a pint glass, preferably away from any reflective surfaces.