Pratique du Shadowing: The Right Roast Episode 48: Washed Vs Natural - Apprendre l'anglais à l'oral avec la vidéo

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42 phrases
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Greetings Earthlings and welcome to another episode of The Right Roast.
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Today, quite simply, we'll be tasting two coffees and talking about the difference between the processes.
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One will be washed and one will be a natural.
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Here we are.
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So we have one by Nomad, a Kenyan, and it's washed coffee,
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and one by Kuchum, and it's a natural.
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So the process of a coffee means it's the point at
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which the cherries pick from the trees and then the beans inside has to be removed.
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Now, how the bean is extracted from the fruit will affect the flavor of your coffee.
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So, if it's a washed coffee, that means the cherries are going to go through a thorough washing process at the origin of where the coffees are grown.
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So basically they'll go through some kind of milling machine, they're either shaking the coffees around,
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they're being washed a lot and eventually the fruit part is completely removed and you have clean,
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wet coffee bean that will then be laid out and dried.
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Or, at the other end of the scale is the natural process, which is also called a dry process,
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because basically, the fruits are spread out, left in the sun, to dry.
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And the fruit will just eventually rot away, and all that rotting process will really affect the character of the coffee,
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because rotting flavours penetrate the beans, even if you clean them up later, it's been affected.
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I've chosen the empanga natural because for me it has a much more subtle background flavor in the natural process than most.
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Because the natural process can create very overt characteristics in the
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cup particularly with specialty coffee being sensitive in the light roasting process to different changes.
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I can smell straight away there's a kind of sweet funkiness
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that you only get with naturals and it's It's a little hard to describe
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because some people might call it a melon sweetness or a chocolatey sweetness.
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But it's immediately there in the taste.
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It's something a little bit.. it's punchy but not acidic.
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So think of it as something quite full in flavour.
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But it adds this wonderful character to the whole coffee.
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It gives it a much more weird sweetness.
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Now the washed coffee.
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Instantly I can see that there is so much more sharpness and acidity.
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It's very low acidity with natural coffees.
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It has a more tart feel as well.
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Those wonderful berries and crisp flavours that really jump out at you with a washed coffee.
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You can really really tell that these beans have been strongly affected by the process in which they were cleaned.
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And there are processes in between.
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Look out for different processes from different coffees in different countries.
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and really work out which ones you like best and which ones really show prominence with those characteristics.
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So basically that's it.
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Those are the two different processes.
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And please go out and read more about it.
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There's a lot written about all this stuff.
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And enjoy your coffee.

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Vocabulaire et conseils d’expression pour cette leçon

Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « The Right Roast Episode 48: Washed Vs Natural ». Les mots qui reviennent le plus souvent : coffee, process, natural, washed, bean. Cette vidéo contient 42 phrases et 509 mots à répéter en shadowing. La partie parlée dure 3:42. Le locuteur parle à un rythme régulier d’environ 138 mots par minute, confortable pour le shadowing. 82 % des mots font partie des 3 000 mots les plus courants en anglais ; le reste mérite d’être vu avant de commencer.

Vocabulaire clé de cette vidéo

Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :

MotPrononciationSens
bean nom/ˈbi(ː)n/haricot
sweetness nom/ˈswitnəs/douceur, sucrosité
acidity nom/əˈsɪd.ɪ.ti/acidité
rot verbe/ɹɑt/pourrir
characteristic nom/ˌkæɹ(ə)ktəˈɹɪstɪk/caractéristique
flavor nom/ˈfleɪvə/goût, saveur
cherry nom/ˈt͡ʃɛɹi/cerise, griotte
acidic adjectif/əˈsɪd.ɪk/acide
sharpness nomtranchant, fil
prominence nom/ˈpɹɑ.mɪ.nəns/proéminence
penetrate verbe/ˈpɛnɪtɹeɪt/pénétrer
greeting nom/ˈɡɹiːtɪŋ/salutation, salut
roast verbe/ɹoʊst/rôtir
specialty nom/ˈspɛʃ.əl.ti/spécialité
thorough adjectif/ˈθʌɹoʊ/minutieux, soigné

Les verbes à particule que vous entendrez

MotPrononciationSens
go through verbetraverser
go out verbesortir
work out verbe/ˌwɝk ˈaʊt/calculer

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 faitwill be washed · be removed · is extracted
Present perfect have/has + participe passé — une action passée qui compte encore maintenantit's been affected · I've chosen · have been

Prononciation à surveiller

Le locuteur utilise 5 contractions et formes réduites, comme they're, I've, they'll. Prononcez-les sous leur forme courte, telles que vous les entendez.

  • Les sons « sh » et « zh »: specialty /ˈspɛʃ.əl.ti/, shake /ˈʃeɪk/
  • Mots longs — placez bien l’accent: acidity /əˈsɪd.ɪ.ti/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/

Les sons difficiles pour les francophones :

  • /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: cherry /ˈt͡ʃɛɹi/, chocolaty /ˈt͡ʃɔk.lɪt.i/, punchy /ˈpʌnt͡ʃi/
  • /r/ anglais — langue recourbée, sans frotter la gorge: rot /ɹɑt/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, cherry /ˈt͡ʃɛɹi/, prominence /ˈpɹɑ.mɪ.nəns/, penetrate /ˈpɛnɪtɹeɪt/

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, sweetness, acidity.

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 →