Shadowing Practice: Washed Coffee Processing - Learn English Speaking with Video
Elige un modo de práctica
Cada modo abre una sala de práctica a pantalla completa.
60 oraciones
Si las oraciones son demasiado cortas o largas, haz clic en Editar para ajustarlas.
1
The wash process, sometimes known as wet process, is commonly found in many coffee growing countries around the world,
2
including parts of Africa and most of Central and South America.
3
The methods and equipment used to perform this type of processing are different from place to place, but the design remains universal.
4
It's designed to remove the coffee fruit from the coffee seed quickly
5
and thoroughly after the coffee is picked so that it can be dried clean in its parchment layer. In this video,
6
we'll be exploring just one example of the wash process by
7
following along with a producer washing his coffee in the highlands of Peru.
8
Generally speaking, the wash process can be an efficient way to prepare coffee seeds for export in climates
9
that have cool overnight temperatures and good sun exposure during the day.
10
It's also a space saver for small producers who do their own wet milling
11
and some of their own drying on their property, as we'll see in this video from Finca Ecologica.
12
To begin, coffee is harvested ripe when the coffee is dark red, bright red, purple, or yellow, depending on the variety or cultivar.
13
The cherry is selectively picked by hand and carried to a receiving point.
14
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.
15
Before being depulped, it's weighed, rinsed, and given a first sort for quality.
16
Some producers do what's called a float test of their coffee cherries.
17
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.
18
Whole coffee fruit is then put through the depulper.
19
This machine squeezes the seed out of the tough, cherry -like skin, which is known as the fruit's pulp.
20
Depulping typically happens as soon as possible in the washed process, usually within 8 to 12 hours of the harvest.
21
After depulping, the seeds are still covered in their sticky fruit material, which is called mucilage.
22
This mucilage is removed throughout the washing process.
23
The sticky seeds are typically transferred to a fermentation tank.
24
The pulp leftover is usually used for compost or fuel, or it's discarded.
25
Here you can see that the fermentation tank is made from ceramic tile,
26
and the coffee is collected in a pile in the bottom of the tank.
27
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.
28
The seeds will be left like this overnight to ferment in the tank.
29
Fermentation happens in every type of post -harvest processing, but in the wash process the producer tries to moderate the time
30
and temperature as well as the velocity of the fermentation process.
31
Fermentation is useful because it will help soften the fruit mucilage making it easier to remove in the washing.
32
The next day, the actual washing begins.
33
The producer first makes sure
34
that the mucilage has fermented enough by inspecting a sample with his hands to feel how sticky or tacky the material is.
35
He then fills the tank with fresh water to submerge the coffee.
36
While the coffee is still submerged, he'll agitate it with a long wooden tool.
37
The vigorous agitation in the water removes the mucilage, leaving the coffee clean in its parchment layer and ready for drying.
38
You can see how the water becomes murky as it starts to fill with mucilage material.
39
Farmers often repeat the process of washing the coffee by draining the murky water out
40
and refilling the tank with fresh, clean water.
41
The water used in this process needs to be purified, treated, or disposed of very carefully.
42
The fruit mucilage left behind from the washing will contaminate fresh water or groundwater sources if it's not handled properly.
43
On this farm the producer washes his coffee three times.
44
While the tank is full of water he also removes any seeds
45
that float to the top which is a sign that they are damaged or defective.
46
Once the seeds are clean from mucilage, this producer does another quality sort.
47
He brings the washed coffee to the drying patios
48
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.
49
Not all producers use tools like this, but some places like Peru, Costa Rica, and Colombia, this is a fairly common practice.
50
Here you can clearly see the uniformity of the coffee that has passed through the sorting device.
51
After the final sort, the producer brings the washed coffee to the drying surface and spreads it out.
52
In this case you can see that the coffee is being dried on tarps on a wooden patio under a plastic cover.
53
The drying environment is designed to control the temperature and airflow in order to dry the coffees efficiently while preserving the quality.
54
The seeds are spread into a thin layer on the patio using a wooden rake.
55
The coffee will be raked several times a day throughout the drying process to ensure that it dries evenly.
56
This happens until it reaches an internal moisture of about 11%, which can take up to one or two weeks depending on the weather.
57
After the coffee's dried, it's transported to a storage unit
58
or a warehouse in its parchment layer where it will rest in sacks until it's ready to be exported.
59
Then the parchment will be removed and the coffee will be shipped.
60
Thank you.
Descargar app
Todo lo que necesitas para hablar con fluidez
Pronunciación con IAEvalúa cada oración
Práctica de IPADomina cada sonido
VocabularioConstruye tu banco de palabras
Juego de vocabularioAprende mientras juegas
Mismo canal
FOR YOU
Recomendar Video
C13
85 oraciones
Lessons in Coffee Processing - Processing Methods Comparison
Daily ConversationUniversity Students
C136 oraciones
This Machine Keeps Ship Engines Alive | Fuel Oil Purifier Explained
Daily ConversationUniversity Students
C112
25 oraciones
How Wool Is Made: From Farm to Fashion
Daily ConversationUniversity Students
C11
102 oraciones
Module 1: What is Supply Chain Management? (ASU-WPC-SCM) - ASU's W. P. Carey School
Daily ConversationUniversity Students
C11
79 oraciones
Anaerobic Fermentation of Coffee 🧬☕
Daily ConversationUniversity StudentsWorking Adults
B24
34 oraciones
RE2 Unit 7A
Daily ConversationUniversity Students
C12
20 oraciones
The Semiconductor Production Process Explained Clearly
Daily ConversationUniversity StudentsWorking Adults
C11
30 oraciones
Traditional mugwort products in Japan | Vietnam Today
Daily ConversationUniversity StudentsWorking Adults
C13
38 oraciones
Bourbon Coffee: Origins, Varieties & Flavour Profiles Explained
Daily ConversationUniversity StudentsWorking Adults
C11
198 oraciones
The Dirty Business Behind Caffeine
Daily ConversationUniversity StudentsWorking Adults
C164 oraciones
Iran’s $60B Oil Machine: How Millions of Barrels Reach the USA
Daily ConversationUniversity StudentsWorking Adults
C11
14 oraciones
How Distillation Columns Separate Chemicals
Daily ConversationUniversity Students
Vocabulario y notas de pronunciación para esta lección
Esta lección de conversación se basa en el vídeo “Washed Coffee Processing”. Las palabras que más se repiten: coffee, seed, process, producer, mucilage. Este vídeo tiene 45 frases y 934 palabras para practicar shadowing. La parte hablada dura 6:08. El hablante habla a un ritmo natural de unas 152 palabras por minuto, cercano a una conversación cotidiana. Solo el 77 % de las palabras está entre las 3.000 más comunes del inglés, por lo que el vocabulario es exigente.
Vocabulario clave de este vídeo
15 palabras del vídeo que vale la pena aprender, con su pronunciación y significado:
| Palabra | Pronunciación | Significado |
|---|---|---|
| wash verbo | /wɑʃ/ | lavar |
| producer sustantivo | /pɹəˈdjuːsə/ | productor, productora |
| seed sustantivo | /siːd/ | semilla, simiente |
| cherry sustantivo | /ˈt͡ʃɛɹi/ | cereza, guinda |
| layer sustantivo | /ˈleɪ̯ɚ/ | capa, tongada |
| sticky adjetivo | /ˈstɪki/ | pegajoso, pegadizo |
| wooden adjetivo | /ˈwʊdn̩/ | de madera |
| harvest sustantivo | /ˈhɑɹ.vəst/ | cosecha |
| float verbo | /fləʊt/ | flotar |
| commonly adverbio | /ˈkɑmənli/ | comúnmente |
| export sustantivo | /ˈɛks.pɔɹt/ | exportación |
| depend verbo | /dɪˈpɛnd/ | depender/pender (de), ser dependiente (de) |
| overnight adverbio | /əʊvə(ɹ)ˈnaɪt/ | de un día para otro, de la noche a la mañana |
| pulp sustantivo | /pʊlp/ | pulpa de celulosa |
| defective adjetivo | /dɪˈfɛktɪv/ | defectuoso |
Phrasal verbs que vas a escuchar
| Palabra | Significado |
|---|---|
| pass through verbo | atravesar |
| put through verbo | poner con |
Gramática en este vídeo
Las estructuras que más usa el hablante, con las palabras exactas del vídeo:
| Estructura | En el vídeo |
|---|---|
| Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace | is commonly found · is picked · is harvested |
| Oraciones de relativo who / which + oración — información extra sobre una persona o cosa | machine, which is · tank, which is · skin, which is |
| Present perfect have/has + participio pasado — una acción pasada que sigue importando ahora | has fermented · has passed |
Pronunciación a tener en cuenta
El hablante usa 3 contracciones y formas reducidas, como we'll, they're. Dilas en su forma corta, tal como las oyes.
- Los sonidos de “th”: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- Los sonidos de “sh” y “zh”: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- Palabras largas — cuida el acento: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
Sonidos difíciles para hispanohablantes:
- s + consonante al inicio — sin añadir una “e” delante: sticky /ˈstɪki/, squeeze /skwiːz/, scoop /skup/
- /v/ — no es /b/: los dientes tocan el labio inferior: harvest /ˈhɑɹ.vəst/, overnight /əʊvə(ɹ)ˈnaɪt/, defective /dɪˈfɛktɪv/, universal /ˌjunəˈvɜɹs(ə)l/, preserve /pɹəˈzɝv/
- /z/ — sonora, no /s/: preserve /pɹəˈzɝv/, squeeze /skwiːz/, dispose /dɪsˈpoʊz/
Cómo practicar con este vídeo
- Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
- Empieza a velocidad 0,75×, haz shadowing frase por frase y vuelve a la velocidad normal cuando te resulte fácil.
- Grábate y compara con el original, prestando atención a palabras como wash, producer, seed.
¿Qué es la Técnica de Shadowing?
Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.