Pratique du Shadowing: (Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening - Apprendre l'anglais à l'oral avec la vidéo

Choisissez un mode d'entraînement

Chaque mode ouvre une salle d'entraînement en plein écran.

64 phrases
Si les phrases sont trop courtes ou trop longues, cliquez sur Edit pour les ajuster.
1
Section 2.
2
You'll hear a talk between a host and a professor called Alison Downing about cocoa beans.
3
First, you have some time to look at questions 11 to 16.
4
Now listen carefully and answer questions 11 to 16.
5
Hello and welcome to today's talk.
6
Here with me is the famous botanist, Professor Alison Downing. So, Alison.
7
Tell us something about cocoa beans.
8
Cocoa beans, also called cacao beans, are the primary constituent in making chocolate.
9
Grown in tropical areas in South and Central America, West Africa and Asia, the cocoa tree is often raised on small family -owned farms.
10
When the harvested pots are open to expose the beans, the pulp and cocoa seeds are removed and the rind is discarded.
11
The pulp and seeds are then piled in heaps, placed in bins or laid out on grates for several days.
12
During this time, the seeds and pulp undergo a process called sweating, where the thick pulp liquefies as it ferments.
13
The fermented pulp trickles away, leaving cocoa seeds behind to be collected.
14
This is when the beans are harvested and then the bags holding them are ready to be transported.
15
But the most important step in processing the cocoa bean is cleaning it.
16
Once the beans are unloaded from the railroad cars, the packages are opened and then weighed by machines.
17
Then the pots are split and the seeds or beans are covered with a sweet white pulp or mucilage.
18
On arrival at the factory, the cocoa beans are sorted and put in a hopper to be cleaned more rigorously.
19
The wet beans are then transported to a facility so they can be fermented and dried.
20
They are fermented for four to seven days and must be mixed every two days.
21
They are dried for five to fourteen days, depending on the climate conditions.
22
The fermented beans are dried by spreading them out over a large surface and constantly raking them.
23
Then the beans are ready to be roasted.
24
Now, roasting takes place at a high temperature and then the beans are boiled in a heated chamber.
25
During the roasting process, the beans will be expanded and cracked.
26
But prior to this, the beans are trodden and shuffled about using bare human feet.
27
During this process, red clay mixed with water is sprinkled over the beans to obtain a finer colour,
28
polish and protection against moulds during shipment to factories in the United States, the Netherlands, the United Kingdom and other countries.
29
Now, back to what I was saying.
30
After the beans are cracked, they need to be cooled.
31
Then the roasted beans are sealed in pockets.
32
Before you hear the rest of the talk, you have some time to look at questions 17 to 20.
33
Now listen and answer questions 17 to 20.
34
Well, that is not a simple process, is it?
35
But someone told me that different roasting levels of coffee can lead to different kinds of flavours.
36
Yes, roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products.
37
The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste.
38
Unroasted beans contain similar, if not higher levels of acids, protein, sugars and caffeine as those that have been roasted.
39
but lack the taste of roasted coffee beans due to the maillard and other chemical reactions that occur during roasting.
40
The vast majority of coffee is roasted commercially on a large scale,
41
but small -scale commercial roasting has grown significantly with the trend toward single -origin coffees served at specialty shops.
42
Some coffee drinkers even roast coffee at home as a hobby
43
in order to both experiment with the flavour profile of the beans and ensure the freshest possible roast.
44
So here I'm going to introduce some of these roasted coffee beans and their special flavours.
45
Now, the first crack is lighter bodied
46
and has a higher acidity level with no obvious roast flavour and is popular for its special mild taste.
47
This level of roast is ideal for tasting the full original character of the coffee.
48
The green beans are raw, unroasted coffee beans.
49
They are strictly hard beans with a smoky flavour and are slightly acidic.
50
We've also got French roast, and the flavour
51
that comes across in French roast coffee usually has more to
52
do with the roasting process than the actual quality of the beans.
53
By the time the beans are dark enough to qualify as French, most of their original flavour has dissipated.
54
In its place come the flavours of caramelising sugar, bittersweet coffee and often a bit of chocolate.
55
And finally, espresso smoky, that is,
56
coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.
57
Espresso is generally thicker than coffee brewed through other methods, has a higher concentration of suspended and dissolved solids and has crema on top.
58
As a result of the pressurised brewing process, the flavours and chemicals in a typical cup of espresso are very concentrated.
59
Espresso is also the base for other drinks, such as café latte, cappuccino,
60
café macchato, café mocha, flat white or café americano.
61
That is the end of section two.
62
You now have half a minute to check your answers.
63
Now turn to section 3
64
Thank you.

Télécharger l'application

Tout pour parler couramment

Prononciation IAChaque phrase notée
Phonétique (IPA)Maîtrisez chaque son
VocabulaireEnrichissez votre lexique
Jeu de vocabulaireApprenez en jouant
Scanner le QR
Scanner le QR
Download on theApp StoreGet it onGoogle Play

Même chaîne

IELTS Actual listening Professor Smith's article part 3(14.06.2025)B2
1

IELTS Actual listening Professor Smith's article part 3(14.06.2025)

IELTS PrepUniversity Students
Lifeguard Application Part 1 Actual IELTS listeningB1
2

Lifeguard Application Part 1 Actual IELTS listening

IELTS PrepUniversity Students
The Frankston Connect Club part 2 IELTS Actual listening (Audio +Transcript)B2
2

The Frankston Connect Club part 2 IELTS Actual listening (Audio +Transcript)

IELTS PrepUniversity Students
Public Monument Assignment section 4 Actual IELTS listeningC1
4

Public Monument Assignment section 4 Actual IELTS listening

IELTS PrepUniversity Students
(Level- Medium) IELTS Actual listening Economics and TrustC1
1

(Level- Medium) IELTS Actual listening Economics and Trust

IELTS PrepUniversity Students
American Salt Marshes part 4 IELTS Actual listeningC1
1

American Salt Marshes part 4 IELTS Actual listening

IELTS PrepUniversity Students
Joining the Social Club Form Part_1 Actual listeningC1
3

Joining the Social Club Form Part_1 Actual listening

IELTS PrepDaily ConversationUniversity Students
Which TWO points did students most frequently make about their musical background before PART 3B2
2

Which TWO points did students most frequently make about their musical background before PART 3

IELTS PrepUniversity Students
Different Types of Supermarket Layout part-4 Real listening 8.6.24 bd uz and other regional questionB2
3

Different Types of Supermarket Layout part-4 Real listening 8.6.24 bd uz and other regional question

IELTS PrepTOEFL PrepUniversity Students
IELTS Actual listening part 2 montana resortB2
2

IELTS Actual listening part 2 montana resort

IELTS PrepTravel EnglishUniversity Students
Holiday Job section 1 Actual IELTS listeningB1
6

Holiday Job section 1 Actual IELTS listening

IELTS PrepBusiness EnglishInterview English
Forest Lake Campsite section 2 IELTS Actual listeningB1
3

Forest Lake Campsite section 2 IELTS Actual listening

IELTS PrepTeensHigh School Students
(Level-EASY)Library application form part 1 IELTS Actual listeningA2
9

(Level-EASY)Library application form part 1 IELTS Actual listening

IELTS PrepTeensDaily Conversation
Saffron part 4 Actual IELTS listeningB2
5

Saffron part 4 Actual IELTS listening

IELTS PrepUniversity StudentsWorking Adults
IELTS listening part 3 Product development presentation: mosquito netB2
6

IELTS listening part 3 Product development presentation: mosquito net

IELTS PrepTOEFL PrepBusiness English
(Level-Medium) Actual IELTS listening Part-1 Theatre booking Audio + Answer AnalysesB1
3

(Level-Medium) Actual IELTS listening Part-1 Theatre booking Audio + Answer Analyses

IELTS PrepTravel EnglishUniversity Students
Environmental Science modules part 3 Actual IELTS listeningB2
3

Environmental Science modules part 3 Actual IELTS listening

IELTS PrepUniversity Students
Peer Assessment PART 3 Actual IELTS listening testB2
3

Peer Assessment PART 3 Actual IELTS listening test

IELTS PrepUniversity Students
Farmer's market in New Zealand part 2 Actual listeningB1
3

Farmer's market in New Zealand part 2 Actual listening

Travel EnglishDaily ConversationUniversity Students
Bestley Castle and Grounds part 2 IELTS Actual listeningB2
3

Bestley Castle and Grounds part 2 IELTS Actual listening

IELTS PrepTravel EnglishHigh School Students
FOR YOU

Vidéo recommandée

IELTS Speaking Part 1: Food, Shopping and the WeatherB1
435
36 phrases

IELTS Speaking Part 1: Food, Shopping and the Weather

American AccentBritish AccentIELTS PrepDaily ConversationUniversity Students
Cambridge IELTS 21 TEST 1 PART 4 #voduyquynh #ilets21 #ielts21test1part4C1
3
68 phrases

Cambridge IELTS 21 TEST 1 PART 4 #voduyquynh #ilets21 #ielts21test1part4

IELTS PrepUniversity Students
Lessons in Coffee Processing - Processing Methods ComparisonC1
1
85 phrases

Lessons in Coffee Processing - Processing Methods Comparison

Daily ConversationUniversity Students
IELTS real exam listening | Part 4 The Mangrove Regeneration ProjectB2
2
46 phrases

IELTS real exam listening | Part 4 The Mangrove Regeneration Project

IELTS PrepUniversity Students
Cookery classes ielts listening | HD Audio | 720pB2
1
284 phrases

Cookery classes ielts listening | HD Audio | 720p

IELTS PrepUniversity Students
Vol 3 - test 4 - section 3B2
2
64 phrases

Vol 3 - test 4 - section 3

IELTS PrepUniversity Students
Cambridge IELTS 10. Test 2. Listening Section 3B2
3
74 phrases

Cambridge IELTS 10. Test 2. Listening Section 3

IELTS PrepUniversity Students
IELTS Speaking Part 1 – Chocolate | Band 6–8 Answers | Learnivo English #ielts #ieltsspeakingB2
8
104 phrases

IELTS Speaking Part 1 – Chocolate | Band 6–8 Answers | Learnivo English #ielts #ieltsspeaking

IELTS PrepHigh School StudentsUniversity Students
IELTS Listening Practice Section-2(Visiting the Sheepmarket area) with answersB2
1
52 phrases

IELTS Listening Practice Section-2(Visiting the Sheepmarket area) with answers

IELTS PrepUniversity Students
IELTS Listening Part 3: A Research Project on Food WasteB2
20
35 phrases

IELTS Listening Part 3: A Research Project on Food Waste

American AccentBritish AccentIELTS PrepUniversity Students
CAMBRIDGE IELTS 17 LISTENING TEST1 PART 3B2
4
78 phrases

CAMBRIDGE IELTS 17 LISTENING TEST1 PART 3

IELTS PrepUniversity Students

Vocabulaire et conseils d’expression pour cette leçon

Cette leçon d’expression orale s’appuie sur la vidéo « (Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening ». Les mots qui reviennent le plus souvent : bean, coffee, flavour, roasting, cocoa. Cette vidéo contient 64 phrases et 880 mots à répéter en shadowing. La partie parlée dure 8:08. Le locuteur parle lentement, environ 108 mots par minute, ce qui laisse le temps d’imiter chaque son. Seuls 72 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.

Vocabulaire clé de cette vidéo

15 mots de la vidéo à retenir, avec leur prononciation et leur sens :

MotPrononciationSens
bean nom/ˈbi(ː)n/haricot
roast verbe/ɹoʊst/rôtir
cocoa nom/ˈkəʊ.kəʊ/cacao
pulp nom/pʊlp/pulpe
seed nom/siːd/semence, graine
crack nom/kɹæk/fissure
brew verbe/bɹuː/infuser
thick adjectif/θɪk/épais, gros
pot nom/pɑt/pot, marmite
harvest nom/ˈhɑɹ.vəst/récolte
boil verbe/bɔɪ(ə)l/faire bouillir, porter à ébullition
vast adjectif/væst/vaste, immense
pocket nom/ˈpɑ.kɪt/poche
chamber nom/ˈt͡ʃeɪ̯mbɚ/chambre, pièce
occur verbe/əˈkɜː/se produire, avoir lieu

Les verbes à particule que vous entendrez

MotSens
come across verbeavoir l'air de

La grammaire de cette vidéo

Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :

StructureDans la vidéo
Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le faitis often raised · are removed · are then piled
Present perfect have/has + participe passé — une action passée qui compte encore maintenanthave been roasted · has grown · has dissipated

Prononciation à surveiller

Le locuteur utilise 3 contractions et formes réduites, comme I'm, we've, you'll. Prononcez-les sous leur forme courte, telles que vous les entendez.

  • Les sons « sh » et « zh »: polish /ˈpɑ.lɪʃ/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, specialty /ˈspɛʃ.əl.ti/, shipment /ˈʃɪpmənt/, shuffle /ˈʃʌfəl/
  • Mots longs — placez bien l’accent: experiment /ɪkˈspɛɹ.ə.mənt/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, acidity /əˈsɪd.ɪ.ti/, cappuccino /ˌkæpəˈt͡ʃinoʊ/

Les sons difficiles pour les francophones :

  • /h/ — il se souffle, il n’est pas muet: harvest /ˈhɑɹ.vəst/, hobby /ˈhɑ.bi/, grasshopper /ˈɡɹæsˌhɑpəɹ/
  • /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: chamber /ˈt͡ʃeɪ̯mbɚ/, package /ˈpæk.ɪd͡ʒ/, cappuccino /ˌkæpəˈt͡ʃinoʊ/, mucilage /ˈmju.sɪ.lɪd͡ʒ/
  • /r/ anglais — langue recourbée, sans frotter la gorge: roast /ɹoʊst/, crack /kɹæk/, brew /bɹuː/, harvest /ˈhɑɹ.vəst/, carefully /ˈkɛɹf(ə)li/

Comment s’entraîner avec cette vidéo

  1. Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
  2. Répétez phrase par phrase à vitesse normale, en reprenant chacune jusqu’à ce que votre rythme corresponde à celui du locuteur.
  3. Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme bean, roast, cocoa.

Qu'est-ce que la technique du Shadowing ?

Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.

Technique du shadowing : lire le guide complet étape par étape →