تدريب Shadowing: Washed Coffee Processing - تعلم التحدث بالإنجليزية عبر الفيديو
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The wash process, sometimes known as wet process, is commonly found in many coffee growing countries around the world,
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including parts of Africa and most of Central and South America.
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The methods and equipment used to perform this type of processing are different from place to place, but the design remains universal.
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It's designed to remove the coffee fruit from the coffee seed quickly
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and thoroughly after the coffee is picked so that it can be dried clean in its parchment layer. In this video,
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we'll be exploring just one example of the wash process by
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following along with a producer washing his coffee in the highlands of Peru.
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Generally speaking, the wash process can be an efficient way to prepare coffee seeds for export in climates
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that have cool overnight temperatures and good sun exposure during the day.
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It's also a space saver for small producers who do their own wet milling
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and some of their own drying on their property, as we'll see in this video from Finca Ecologica.
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To begin, coffee is harvested ripe when the coffee is dark red, bright red, purple, or yellow, depending on the variety or cultivar.
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The cherry is selectively picked by hand and carried to a receiving point.
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At this farm, the cherry is delivered to an area around a small mechanical depulping machine, which is equipment commonly found on farms in Latin America.
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Before being depulped, it's weighed, rinsed, and given a first sort for quality.
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Some producers do what's called a float test of their coffee cherries.
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They submerge the cherries in water and scoop off any cherries that float to the top of the tank, which is a sign of a defect.
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Whole coffee fruit is then put through the depulper.
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This machine squeezes the seed out of the tough, cherry -like skin, which is known as the fruit's pulp.
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Depulping typically happens as soon as possible in the washed process, usually within 8 to 12 hours of the harvest.
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After depulping, the seeds are still covered in their sticky fruit material, which is called mucilage.
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This mucilage is removed throughout the washing process.
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The sticky seeds are typically transferred to a fermentation tank.
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The pulp leftover is usually used for compost or fuel, or it's discarded.
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Here you can see that the fermentation tank is made from ceramic tile,
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and the coffee is collected in a pile in the bottom of the tank.
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In this case, the sticky seeds are kept dry in an open fermentation style, which means they're not submerged in water during the fermentation.
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The seeds will be left like this overnight to ferment in the tank.
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Fermentation happens in every type of post -harvest processing, but in the wash process the producer tries to moderate the time
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and temperature as well as the velocity of the fermentation process.
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Fermentation is useful because it will help soften the fruit mucilage making it easier to remove in the washing.
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The next day, the actual washing begins.
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The producer first makes sure
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that the mucilage has fermented enough by inspecting a sample with his hands to feel how sticky or tacky the material is.
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He then fills the tank with fresh water to submerge the coffee.
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While the coffee is still submerged, he'll agitate it with a long wooden tool.
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The vigorous agitation in the water removes the mucilage, leaving the coffee clean in its parchment layer and ready for drying.
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You can see how the water becomes murky as it starts to fill with mucilage material.
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Farmers often repeat the process of washing the coffee by draining the murky water out
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and refilling the tank with fresh, clean water.
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The water used in this process needs to be purified, treated, or disposed of very carefully.
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The fruit mucilage left behind from the washing will contaminate fresh water or groundwater sources if it's not handled properly.
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On this farm the producer washes his coffee three times.
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While the tank is full of water he also removes any seeds
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that float to the top which is a sign that they are damaged or defective.
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Once the seeds are clean from mucilage, this producer does another quality sort.
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He brings the washed coffee to the drying patios
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and uses a portable sorting table that allows him to remove any of the remaining coffee cherry husks, as well as defective or deformed beans.
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Not all producers use tools like this, but some places like Peru, Costa Rica, and Colombia, this is a fairly common practice.
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Here you can clearly see the uniformity of the coffee that has passed through the sorting device.
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After the final sort, the producer brings the washed coffee to the drying surface and spreads it out.
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In this case you can see that the coffee is being dried on tarps on a wooden patio under a plastic cover.
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The drying environment is designed to control the temperature and airflow in order to dry the coffees efficiently while preserving the quality.
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The seeds are spread into a thin layer on the patio using a wooden rake.
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The coffee will be raked several times a day throughout the drying process to ensure that it dries evenly.
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This happens until it reaches an internal moisture of about 11%, which can take up to one or two weeks depending on the weather.
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After the coffee's dried, it's transported to a storage unit
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or a warehouse in its parchment layer where it will rest in sacks until it's ready to be exported.
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Then the parchment will be removed and the coffee will be shipped.
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Thank you.
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المفردات وملاحظات التحدث لهذا الدرس
هذا الدرس في المحادثة مبني على الفيديو “Washed Coffee Processing”. أكثر الكلمات تكرارًا في الفيديو: coffee, seed, process, producer, mucilage. يحتوي هذا الفيديو على 45 جملة و934 كلمة للتدرب على الترديد. مدة الكلام 6:08. يتكلم المتحدث بسرعة طبيعية، نحو 152 كلمة في الدقيقة، قريبة من المحادثة اليومية. 77% فقط من الكلمات ضمن أكثر 3,000 كلمة شيوعًا في الإنجليزية، فالمفردات صعبة نسبيًا.
أهم المفردات في هذا الفيديو
15 كلمة من الفيديو تستحق التعلّم، مع النطق والمعنى:
| الكلمة | النطق | المعنى |
|---|---|---|
| wash فعل | /wɑʃ/ | غَسَلَ |
| producer اسم | /pɹəˈdjuːsə/ | مُنْتِج |
| seed اسم | /siːd/ | بِذْرَة, زَرِّيعَة |
| cherry اسم | /ˈt͡ʃɛɹi/ | كَرَز, كَرَزَة |
| layer اسم | /ˈleɪ̯ɚ/ | طَبَقَة |
| wooden صفة | /ˈwʊdn̩/ | خَشَبِيّ |
| harvest اسم | /ˈhɑɹ.vəst/ | حِصَاد |
| float فعل | /fləʊt/ | طَفَا, عَامَ |
| commonly ظرف | /ˈkɑmənli/ | غالبا, عَادَةً |
| export اسم | /ˈɛks.pɔɹt/ | صَادِرَات |
| overnight ظرف | /əʊvə(ɹ)ˈnaɪt/ | بَيْنَ لَيْلةٍ وَضُحاهَا |
| defective صفة | /dɪˈfɛktɪv/ | معيب |
| thin صفة | /ˈθɪn/ | رَفِيع, رَقِيق |
| carefully ظرف | /ˈkɛɹf(ə)li/ | بِعِنَايَة |
| efficient صفة | /ɪˈfɪʃənt/ | فَعَّال |
الأفعال المركبة التي ستسمعها
| الكلمة | المعنى |
|---|---|
| pass through فعل | اِخْتَرَقَ, نَفَذَ |
القواعد في هذا الفيديو
أكثر التراكيب التي يستخدمها المتحدث، مع العبارات نفسها من الفيديو:
| التركيب | في الفيديو |
|---|---|
| المبني للمجهول be + اسم المفعول — التركيز على ما يحدث لا على من يفعله | is commonly found · is picked · is harvested |
| جمل الوصل who / which + جملة — معلومة إضافية عن شخص أو شيء | machine, which is · tank, which is · skin, which is |
| المضارع التام have/has + اسم المفعول — حدث ماضٍ ما زال له أثر الآن | has fermented · has passed |
نطق يحتاج إلى انتباه
يستخدم المتحدث 3 من الصيغ المختصرة، مثل we'll, they're. انطقها بصيغتها القصيرة كما تسمعها.
- أصوات “th”: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- أصوات “sh” و“zh”: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- الكلمات الطويلة — انتبه لموضع النبر: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
أصوات يجدها متحدثو العربية صعبة:
- /p/ — ليس /b/: انطقه مع نفخة هواء: producer /pɹəˈdjuːsə/, export /ˈɛks.pɔɹt/, depend /dɪˈpɛnd/, pulp /pʊlp/, exposure /ɪkˈspəʊ.ʒə(ɹ)/
- /v/ — ليس /f/: مع اهتزاز الأوتار الصوتية: harvest /ˈhɑɹ.vəst/, overnight /əʊvə(ɹ)ˈnaɪt/, defective /dɪˈfɛktɪv/, universal /ˌjunəˈvɜɹs(ə)l/, preserve /pɹəˈzɝv/
- تتابع الصوامت — لا تضف حركة بينها: producer /pɹəˈdjuːsə/, sticky /ˈstɪki/, harvest /ˈhɑɹ.vəst/, float /fləʊt/, export /ˈɛks.pɔɹt/
كيف تتدرب بهذا الفيديو
- استمع إلى الفيديو كاملًا مرة واحدة دون أن تتكلم، ودوّن الكلمات التي لا تعرفها.
- ابدأ بسرعة 0.75×، وردّد جملة جملة، ثم عُد إلى السرعة العادية عندما يصبح الأمر سهلًا.
- سجّل صوتك وقارنه بالأصل، مع الانتباه إلى كلمات مثل wash, producer, seed.
ما هي تقنية التظليل الصوتي؟
التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.