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Across 5. group________ is where ground coffee is put before it goes on to the machine 6. coffee bean which has a natural pesticide called caffiene 9. what is added to coffee to make a mocha 10. a tea named after the region it is grown in 12. how many pounds of pressure do you need for tamping an espresso? 14. what should you discard after the filter brew has been made 15. colour of plaster in a catering environment 16. how long does ground coffee stay fresh in the dosing chamber 17. why do we follow manufactures instructions when making instant hot chocolate? 18. this needs changing if there is limescale around steam wand nozzle 21. doing this helps demonstrate good listening skills 23. which bean has a more earthy flavour? 26. The larger bean with lower caffiene 27. changes in this can change the flavour of the tea plant 28. what is an espresso topped with foamed milk with a top of about 1cm?

Down 1. what percentage of tea is in a herbal infussion? 2. an espresso should measure __________ mililetres 3. what stretches when you froth the milk? 4. a payment method acceptable in a cafe 7. back flush the barista machine to stop this growing 8. a tea which is named after the region it is grown in 9. what a customer might do if they are unhappy with the service 10. a type of cocoa bean 11. how the pulp is removed from cocoa beans 12. number of hours coffee stays fresh in a bean hopper 13. doing this stops crumbs of coffee blocking the group head seal 19. largest tea producing country 20. what is the flavoring added to black tea to make Earl Grey Tea? 22. type of weather preferred for coffee to grow 24. largest coffee producing country 25. maximum temperature for foaming and texturing milk