تدريب Shadowing: Why Single-Origin Coffee Is So Expensive | So Expensive | Business Insider - تعلم التحدث بالإنجليزية مع YouTube
C1
To produce one pound of coffee beans,
232 جمل
إذا كانت الجمل قصيرة أو طويلة جدًا، انقر على Edit لتعديلها.
1
To produce one pound of coffee beans,
2
farmers need to harvest more than 1,500 of these cherries.
3
Each one contains two seeds that will be sorted,
4
processed and roasted before they reach your cup.
5
In 2022, the average US price for a pound of coffee was $5.89.
6
But there's a specialty category called single-origin coffee that can easily cost over $30 per pound.
7
Some exclusive harvests cost over $80 per pound.
8
So what makes this coffee so special?
9
And why is it so expensive?
10
It's November in Yeri County,
11
Kenya, and the coffee harvest is in full swing.
12
There are over 12.5 million coffee farms in the world.
13
Almost 95% are owned by smallholders like Joseph.
14
He runs a one-acre farm,
15
part of which he inherited from his parents.
16
Coffee is all about quality.
17
If you produce coffee with a higher quality,
18
the higher prices you get for your coffee.
19
Coffee grows differently depending on the altitude, climate, soil and sun.
20
Farms here sit around 1700 metres above sea level in rich volcanic soil.
21
The coffee grows very slow,
22
it takes long time to mature.
23
And the longer coffee takes time to mature, the better the quality.
24
Almost everywhere, every farmer is growing coffee.
25
High altitude coffee produces fruity and floral flavours.
26
Drinking coffee brewed from beans exclusively from one region ensures that those distinct flavors come through.
27
It's what's called single-origin coffee.
28
The quality and unique taste are the biggest reasons it can cost so much.
29
But achieving that quality isn't easy.
30
The terrain here is too uneven for machines,
31
so farmers pick the coffee by hand.
32
One cherry at a time.
33
For coffee, ripeness is key.
34
Mary has been growing coffee for over 25 years.
35
Maybe two or three weeks,
36
or three weeks, or three weeks.
37
This is about five hundred years.
38
Mary has been growing coffee for over 25 years.
39
This is the pot.
40
I can inhale it with bamboo.
41
This is about 50-something.
42
Each branch has ripe and unripe cherries,
43
so she has to pay close attention while picking.
44
The way coffee is harvested here in Kenya is very different from how it's done in Brazil,
45
the world's largest coffee producer.
46
On huge farms with flat terrain, the harvest is mechanised.
47
The trees are at a lower elevation,
48
and the yields are higher.
49
Mechanised production is more efficient,
50
but this efficiency can hurt quality control.
51
When the whole tree is picked at once,
52
ripe and unripe cherries are lumped together.
53
This is commodity coffee, destined for mass production and industrial use.
54
Its price is low and volatile.
55
The highest quality coffee is called Specialty Coffee.
56
This coffee has unique attributes that expert tasters,
57
called Q graders, rate the highest.
58
Single origin coffee is often rated at the highest end of Specialty Coffee because of its distinct flavors.
59
Both specialty coffee and a lot of commodity coffee come from the same plant, Coffea Arabica.
60
But not all Arabica coffee is created equal.
61
This can of ground coffee is 100% Arabica.
62
It costs around $8 a pound.
63
In 2022, a single-origin coffee grown in Panama sold for over $6,000 a pound at auction,
64
also 100% Arabica.
65
The better the flavour and the smaller the harvest,
66
the more expensive the coffee.
67
Back at Mary's farm, there's still work to be done.
68
After harvesting, workers sort the cherries to weed out any defects.
69
These negatively impact the flavor and lower the price of the coffee.
70
But they need to work quickly.
71
Processing coffee soon after harvest is key to maintaining its quality.
72
infrastructure is expensive, so most farms in Kenya share centralized facilities.
73
Over a thousand farmers from the region bring their coffee here.
74
Each processing method has a different impact on taste.
75
But they all have the same end goal.
76
Separate the seed from the fruit.
77
These are the five stages of coffee processing.
78
The red cherry, the wet parchment,
79
dry parchment, green coffee, and roasted coffee beans.
80
This is the washed process.
81
It's the most common way to process coffee in Kenya.
82
After weighing and inspecting the coffee,
83
workers remove the outer skin in a process called depulping.
84
Then they place it in fermentation tanks where it rests for 12 to 14 hours.
85
Fermentation breaks down the mucilage,
86
the sticky inner layer of the fruit,
87
so it can be washed away.
88
The next day, workers push coffee through a series of channels,
89
cleaning off the seeds.
90
This is also where one of several grading processes takes place.
91
Workers separate lower quality, less dense beans,
92
which float to the surface.
93
Even though these beans sell for less,
94
they still provide important income to producers.
95
The denser coffee flows to soaking tanks to ensure any remaining mucilage is removed.
96
Once the seed is free,
97
the coffee flows out of the tanks and onto drying tables.
98
Roasters sell coffee either as a blend of beans from different countries or as single origin.
99
But there's no officially agreed upon definition of the term.
100
It can refer to a farm,
101
a cooperative or a country.
102
Consumers who buy this type of coffee are usually seeking a particular flavour or aroma.
103
The costs of processing, transportation and running a roasting business are all bundled into the price customers pay for coffee.
104
It's so expensive to get coffee here.
105
Everything from the farm to the port, everything has gone up.
106
The boxes where we ship your coffee for subscriptions or at home consumption,
107
that packaging has gone up.
108
With single origin, single producer,
109
when you have the producer's name,
110
it's an indicator that we paid more for that coffee because of the relationship.
111
If you're paying in the range of $21 to $26,
112
dollars, it's because we've invested in these areas that are important to us and we hope are important to them.
113
Companies like Metric play an important role in the coffee supply chain.
114
Most coffee is consumed outside of the country it's produced in.
115
And how coffee is roasted has a big impact on its taste.
116
Getting the best flavor out of single-origin coffee requires careful roasting.
117
Coffee is roasted in big machines like this.
118
Roasters take green coffee and heat it evenly to develop its flavor.
119
This is 20 pounds of Costa Rican honey-processed coffee from Solici Cordero,
120
which is a husband and wife team in Terra Zoo.
121
Jara uses sight, smell, and senses to track how the roast is developing.
122
Finding the ideal roast level for each coffee is a skill that takes years to master.
123
This tool that I'm using is called the trier
124
and it allows us to see the colour of the development as we go through the roast
125
and also to smell how the coffee is smelling.
126
The green coffee will smell kind of like hay or grass.
127
You'll smell it gets sweeter and sweeter and sweeter.
128
You can smell some of that acidity come out.
129
It'll smell almost vinegary-ish.
130
As soon as that vinegar starts to fade just a little bit and there's a sweet fruitiness and a sweet baked goodness,
131
that's our finished development.
132
Metric roasts coffee for an average of 11 minutes before Harrah releases it into the cooling tray to stop the roasting process.
133
By comparison, commodity coffee roasters favour a darker roast,
134
which can cover up defects and make a blend of beans from different countries taste more uniform.
135
While dark roasts are generally bitter,
136
medium and light roasts offer more sweetness and bright acidity.
137
You can blast it for a minute
138
and a lot of commodity coffee is just blasted as quick as possible
139
but it really rushes through all of those phases that develop all of the flavours.
140
Going through those steps to get exactly the best qualities out of that coffee.
141
We don't add anything to coffee.
142
Everything was intrinsically there as the raw product from the farmer,
143
from the growing conditions.
144
Light roasts also highlight the unique flavours of a region,
145
allowing two single-origin coffees to taste very different.
146
The tricky part about single-origin versus blend is that you can achieve stellar results with blends and sometimes really subpar with single-origin.
147
And the same thing can be the other way around.
148
How a coffee is processed can have a big impact on its flavour and price.
149
The washed process produces delicious coffee,
150
but it's expensive and can be wasteful.
151
We use a lot of water,
152
and there are many challenges how to dispose that wastewater.
153
But we are trying to work on it by recycling the water we are using.
154
After spreading out the coffee,
155
workers move it to a clean set of tables,
156
where they continuously turn it by hand.
157
This coffee takes around 14 days to reach a desired moisture content of 11 to 12%.
158
The goal is uniform beans free of defects.
159
Coffee at this stage is called parchment coffee because of the paper-like layer of material that surrounds the seed.
160
Before producers ship the coffee,
161
they mill it to remove the parchment.
162
This is a small machine used for local consumption.
163
When milling large quantities, the coffee goes through another round of grading.
164
Each country has its own methods of grading.
165
In Kenya, each bean is classified by size.
166
The shape and colour of the bean also impact the grade,
167
but often the larger, denser beans are the most expensive.
168
After months of work, producers are left with what's called green coffee.
169
This is the product that will be exported and roasted in consuming countries.
170
But this is also when the process becomes more opaque.
171
Farmers don't always know how much a buyer pays an exporter,
172
so they don't know if they're being cut out of potential profit.
173
The benchmark for the price of Arabica coffee follows what's called the C market.
174
It's an exchange, like the stock market,
175
where traders buy and sell contracts based on the expected future value of coffee.
176
But it doesn't consider the quality of the coffee.
177
And the price is volatile,
178
which makes it hard for farmers to operate sustainably.
179
In 2019, the average closing price was $1.02 per pound,
180
its lowest point that year, 87 cents.
181
Despite inflation and increased cost of production,
182
the sea market is almost the same as it was in 1980.
183
Joseph is able to operate profitably,
184
but that isn't the case for many farmers around the world.
185
A 2019 study found that 44% of smallholder coffee farmers were living in poverty.
186
Specialty coffee is bought at a premium, above the commodity price.
187
Joseph makes around $3.18 a pound.
188
Due to the high quality of our coffee,
189
there is a lot of demand.
190
But our expectation is that the demand should go with higher prices.
191
He says $4.55 a pound would be more sustainable.
192
But his prices have actually decreased over the past few years.
193
I don't know the reason why.
194
Mostly we are told the world market has spread the coffee.
195
But we still need more explanation on why the coffee is going down
196
when we are still trying our best to maintain our quality coffee.
197
For those who are producing less than five kilos from one tree,
198
they are not even breaking even.
199
The effort we make to produce that quality coffee,
200
I can say we are not well compensated by those prices.
201
Growing coffee requires steep investments,
202
which don't always pay off for farmers.
203
Many roasters in the industry are working towards direct trade partnerships that benefit the coffee producer.
204
I'm looking to do two things.
205
Source high quality coffees but also establish year over year relationships.
206
Some roasters also publish the prices they pay for green coffee.
207
the level of transparency varies.
208
We as roasters need to do our job to educate consumers
209
as to the difference between a product from Colombia that's sourced fairly,
210
that's sourced with full transparency,
211
and a product from Colombia that has no traceability and is cheap.
212
If it's cheap coffee, that means that somebody in the supply chain is not making it,
213
and chances are it's going to be the producer.
214
They're the ones that lost.
215
At retail, coffee from this region of Kenya has sold for $22.50 for a 12-ounce bag.
216
That's over nine times what the farmers are paid.
217
But just comparing those two numbers doesn't tell the whole story.
218
Even when producers are paid a premium,
219
there will always be a markup between coffee cherries and roasted coffee.
220
Roasters typically pay more for single-origin coffee,
221
but there's no definitive premium.
222
The real truth of it is that you can buy coffee at commodity pricing that actually meets specialty standards.
223
For so long, the market has been so low
224
and then the quality has been so high that producers need to sell their coffee.
225
They need to earn a living because if they're not earning enough to cover the cost of production,
226
not earning enough to just meet the minimum requirements to have a decent way of life,
227
they're going to be edged out.
228
That is what's happening all over the world.
229
Many throughout the specialty coffee industry are working towards more transparency,
230
better pay for producers, and more access to research and best practices.
231
Ultimately, when coffee prices are low,
232
the producers are the ones hurt the most.
تنزيل التطبيق
تقييم بالذكاء الاصطناعي لكل جملة تنطقها
TRENDING
الأكثر شعبية
السياق والخلفية
تناقش هذه الفيديو حول أسعار القهوة أحادية المنشأ وأسباب ارتفاع تكلفتها. يقدم المتحدث نظرة عميقة حول مزارع القهوة الكينية، حيث يقوم المزارعون بقطع الثمار يدوياً واختيارها بعناية لضمان جودة عالية. يتحدث الفيديو أيضاً عن تأثير الظروف البيئية مثل الارتفاع والتربة والمناخ على نكهة القهوة وجودتها. يوفر هذا المحتوى فرصة ممتازة لتحسين النطق باللغة الإنجليزية وفهم كيف يمكن لتفاصيل محددة أن تؤثر على الأسعار.
أهم 5 عبارات للتواصل اليومي
- “Coffee is all about quality.” (القهوة تعتمد كلياً على الجودة.)
- “Each cherry contains two seeds.” (كل ثمرة تحتوي على بذورتين.)
- “High altitude coffee produces fruity flavors.” (القهوة ذات الارتفاع العالي تنتج نكهات فاكهية.)
- “Farmers pick the coffee by hand.” (يقطف المزارعون القهوة يدوياً.)
- “Maturity is key for coffee.” (النضج هو الأساس في القهوة.)
دليل خطوة بخطوة لتقنية الظل
لتعلم وتطبيق تقنية الظل من هذا الفيديو، يمكنك اتباع الخطوات التالية:
- شاهد الفيديو أولاً بدون أي تفاعلات: حاول فهم السياق العام واستيعاب المعلومات المقدمة دون القلق بشأن الكلمات.
- استمع وكرر الجمل: عند سماع الجمل باللغة الإنجليزية، حاول تكرارها بصوت عالٍ. هذا سيساعدك في تحسين النطق لديك. استخدم تقنية shadow speech للحصول على أقصى استفادة.
- ركز على العبارات الرئيسية: حدد العبارات الأكثر استخدامًا في الفيديو، مثل العبارات المذكورة أعلاه، وتمرن عليها لتسهيل استخدامها في المحادثات اليومية.
- انظر إلى الكلمات الجديدة: قم بتدوين الكلمات أو العبارات التي لم تفهمها وابحث عنها. هذا سيساعدك في توسيع مفرداتك.
- مارس بانتظام: استمر في استخدام الفيديوهات التعليمية مثل “تعلم الإنجليزية مع يوتيوب” وكرر عملية الظل مع مقاطع فيديو أخرى لتحسين مهاراتك في الاستماع والكلام.
مع الممارسة الدائمة، يمكنك أن تصبح أكثر كفاءة في اللغة الإنجليزية وتستمتع بمحادثات غنية حول موضوعات متنوعة، مثل القهوة والتجارة العالمية، مما يعزز مهاراتك بشكل كبير.
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.
☕ اشترِ لنا قهوة
يظل ShadowingEnglish مجانيًا بنسبة 100% بفضل دعمكم. تكاليف الخوادم والذكاء الاصطناعي مرتفعة — قهوتكم تبقينا مستمرين! 🙏