Join “Jayni’s Kitchen” this week for “Espresso & The Art of Extraction With Mark Zwahl.”

Host Jayni Carey and Zwahl, master roaster and owner of Z’s Divine Espresso, will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Emotional Rescue

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1- to 2-inch strip fresh orange zest

2 short shots of espresso (double ristretto)

1/2 cup half and half

1 1/2 teaspoons vanilla syrup (or other sweetener)

grated chocolate

Place the orange zest in a 3-ounce espresso cup. Prepare the espresso and pull the double shot directly into the cup. The half and half should be steamed either before the shot is pulled, or at the same time. Go for very little, but rich foam. Add the vanilla syrup or other sweetener to the espresso. Add enough of the steamed half and half to fill the cup and top with a sprinkle of grated chocolate. Serve immediately. Makes 1 serving.

Cinnamon Orange Coffee

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4 to 5 tablespoons fresh coffee beans

1/4 teaspoon ground cinnamon

1/2 teaspoon dried orange peel

filtered water

Measure the coffee beans into the grinder and grind to the proper size for a drip brewer or French press pot. Put the ground coffee in the drip brewer or French press pot and add the ground cinnamon and orange peel. Heat the filtered water to just below boiling. If the water boils, turn off the heat and wait a few seconds. Add the hot water and brew as usual.

Tip: If using a drip brewer, brew a smaller amount of coffee than usual to avoid extracting bitterness from the cinnamon and orange peel.

Optional method: Place a piece of a cinnamon stick (half or less) and a strip of dried orange peel in the grinder with the coffee beans. This should only be done if you have a blade grinder because the flavors will taint and possibly harm a burr grinder. Prepare the coffee as directed above. Makes 1 serving.

Recipe adapted from Home Coffee Roasting by Kenneth Davids.