Pratique du Shadowing: Washed Coffee Processing - Apprendre l'anglais à l'oral avec la vidéo
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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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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale s’appuie sur la vidéo « Washed Coffee Processing ». Les mots qui reviennent le plus souvent : coffee, seed, process, producer, mucilage. Cette vidéo contient 45 phrases et 934 mots à répéter en shadowing. La partie parlée dure 6:08. Le locuteur parle à un rythme naturel d’environ 152 mots par minute, proche d’une conversation courante. Seuls 77 % 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 :
| Mot | Prononciation | Sens |
|---|---|---|
| wash verbe | /wɑʃ/ | laver |
| producer nom | /pɹəˈdjuːsə/ | producteur, productrice |
| seed nom | /siːd/ | semence, graine |
| cherry nom | /ˈt͡ʃɛɹi/ | cerise, griotte |
| layer nom | /ˈleɪ̯ɚ/ | couche |
| sticky adjectif | /ˈstɪki/ | collant, gluant |
| wooden adjectif | /ˈwʊdn̩/ | boisé, en bois |
| harvest nom | /ˈhɑɹ.vəst/ | récolte |
| float verbe | /fləʊt/ | flotter |
| commonly adverbe | /ˈkɑmənli/ | communément, fréquemment |
| export nom | /ˈɛks.pɔɹt/ | exportation |
| depend verbe | /dɪˈpɛnd/ | dépendre |
| overnight adverbe | /əʊvə(ɹ)ˈnaɪt/ | du jour au lendemain |
| pulp nom | /pʊlp/ | pulpe |
| defective adjectif | /dɪˈfɛktɪv/ | défectueux |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| pass through verbe | traverser |
| put through verbe | passer |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | is commonly found · is picked · is harvested |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | machine, which is · tank, which is · skin, which is |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | has fermented · has passed |
Prononciation à surveiller
Le locuteur utilise 3 contractions et formes réduites, comme we'll, they're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- Les sons « sh » et « zh »: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- Mots longs — placez bien l’accent: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: harvest /ˈhɑɹ.vəst/, warehouse /ˈwɛə(ɹ)haʊs/, husk /hʌsk/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: cherry /ˈt͡ʃɛɹi/, moisture /ˈmɔɪs.t͡ʃɚ/, mucilage /ˈmju.sɪ.lɪd͡ʒ/, parchment /ˈpʰɑɹt͡ʃmənt/, submerge /səbˈmɝd͡ʒ/
- /r/ anglais — langue recourbée, sans frotter la gorge: producer /pɹəˈdjuːsə/, cherry /ˈt͡ʃɛɹi/, harvest /ˈhɑɹ.vəst/, export /ˈɛks.pɔɹt/, overnight /əʊvə(ɹ)ˈnaɪt/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme wash, producer, seed.
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.