Shadowing Practice: What is Vietnamese Coffee ( & How to Make it) - Learn English Speaking with Video
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134 משפטים
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A lot of us think of coffee as a fuel.
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Something to grab and go.
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Something fast.
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What if I told you this coffee was meant to be slow?
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In a world that rewards you for your speed, Vietnamese coffee rewards you for your patience.
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So today, I want to show you a coffee
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that taught me how to slow down
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and the culture that's been doing it long before the rest of us try to catch up.
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I'll be sharing the story, history, and recipe for Vietnamese coffee.
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Okay, believe it or not, my first ever sip of coffee was at the ripe age of three.
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And my grandpa was the one that taught me how to brew my first ever cup.
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But I was always impatient with it.
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I hated waiting.
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I tried to twist the pressure plate to make it looser, shake it up, mix it, anything to make it go by faster.
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But it always dripped the same.
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But first, why does Vietnamese coffee brew like this?
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When the French colonized Vietnam in the 1800s, they brought coffee with them.
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First came Arabica in 1857, planted by French missionaries.
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But Vietnam's climate had other plans.
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In 1908, the French introduced Robusta beans to the central highlands, and suddenly everything clicked.
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Robusta thrived in Vietnam's lowlands and humidity.
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It was hardier, disease-resistant, and produced almost double the yield of Arabica.
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It also contained nearly twice the caffeine, and was significantly more bitter.
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Here's something wild.
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Vietnam is now the second largest coffee producer in the world, right behind Brazil and 97% of it is Robusta.
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And that condensed milk, it wasn't just for taste.
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Mind you, in the 1850s, fresh milk was nearly impossible to ship and keep in Vietnam's tropical climate.
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But condensed milk was self-stable.
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It was accessible and it balanced the bitterness of the coffee perfectly.
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So what started as a shipping problem became the soul of Vietnamese coffee.
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But here's where it gets interesting because the French brought the ingredients, but what they didn't have was a way to make it accessible.
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Enter the Fien filter.
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This little device was made out of necessity.
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The Fiend became the great equalizer.
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It was cheap, portable, and requiring nothing but gravity.
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I remember when I got my Fiend in Vietnam, I got it for around 15 to 20,000 VND, which is less than a US dollar
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and equal to maybe a cup of coffee that you get at a local cafe in Vietnam.
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And it just goes to show you how affordable and accessible this device can be for the people there.
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Also, what's so beautiful about the Fiend is that its limitation became its philosophy.
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But anyways enough talking about it let me show you how to brew a cup.
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So how I like to prep my coffee is I like to just take the fien, take the lid and put it right underneath the filter just like
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so and then we're gonna take out our pressure plate and put it to the side for now.
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This way we can put our ground coffee into the chamber
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and not worry about it like getting all over the place or dripping into our cup later on.
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So I'm gonna do about two tablespoons, roughly.
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Then I like to just shake the chamber around a little bit just so that the grounds can settle down, even out for the pressure plate that goes on top later.
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Speaking of the pressure plate, we're gonna take our pressure plate and place it gently on top.
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Just add a little pressure, push it down just a little bit.
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If yours is the twist on kind, then you wanna just twist it to the point of it touching the grounds, but not too tight because then it will create a slower drip for the coffee.
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A lot of people like to bloom the coffee right on top of the cup, but what I like to do is bloom it
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while the lid is kind of just acting as a dish to collect the water.
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We're gonna put our coffee aside for now and we're gonna prep our cup for cafe sua.
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If you're just gonna make black coffee, then ignore this whole step.
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Take your condensed milk and we're going to add as much as you want.
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We're gonna measure with the heart because I like mine sweet, but if you don't like yours too sweet, you can add a little bit.
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Once that minute is up, we're gonna place our fien right on top of our condensed milk, and as you can see,
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there are no grounds coming through because it is now all compact into that little...
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We're just gonna go straight into filling our fien all the way to the top, just like so.
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Last but not least, we are going to put our lid on top.
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And now we wait.
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Personally, I really love watching Vietnamese coffee drip
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because it just amazes me how simple this little device is and just how delicious of a coffee it can brew.
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In Vietnam, while people wait for their coffee, they just sit on their plastic stools outside, catch up with their friends, watch all the mopeds go by, have a conversation.
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It's part of their routine, it's part of their day, and it's never a nuisance to wait.
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It's always part of the process and that's kind of what I love about waiting for this coffee to drip.
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So it should take roughly five to ten minutes for this to completely drip through.
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If it takes any longer than that we can take a look at the course of the grind.
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We can make it a little coarser.
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We can loosen up the pressure plate just a little bit and see how that affects the drip.
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Alright, we are just about done.
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There are a There are a couple more drops, but that's pretty much it.
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All right, I'm gonna take this to the side.
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Be careful not to make a mess everywhere.
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I tend to always make a mess.
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And this is your cafe sua.
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You get your coffee, about three to four ounces of it, and your layer of condensed milk.
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We have our trusty spoon.
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So just mix this up.
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Depending on how you like it, you can have it as is.
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So this is just having it hot.
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or you can have it iced.
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So let me show you how to do that.
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All right, so I'm back with my cup of ice, filled all the way to the top just the way I like it.
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So the trick to making any iced beverage
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and limiting the amount of water that's melted from the ice
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is to pour hot liquid into ice instead of putting ice into hot liquid.
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I've tried, I've experimented it, and overall the taste of the coffee is just a lot stronger and less watered down.
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So let's take our cup of coffee, still hot.
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We're gonna pour it right into our cup.
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Be very careful not to make a mess.
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I always do.
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Then you can just give it a very good mix to make sure it's all iced up
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and cold and there you have it!
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Which is just one of the many ways to enjoy Vietnamese coffee.
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So let me go ahead and show you other ways that we can prepare it.
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This is a baxi, a drink that's more milk than coffee.
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It was created for people who didn't love bitterness but still wanted to be part of the coffee ritual.
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So first we'll brew the coffee the same way we did before, fill the fiend with coffee grounds, bloom it, then fill it with water all the way up.
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This is optional, but a lot of people like to froth up their coffee.
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It creates a nice foam and mouthfeel for when you taste the coffee.
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Now get your cup, add as much condensed milk as your heart desires, some milk, and mix until the condensed milk is completely dissolved.
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Gently add your ice till it reaches the top, then pour over your frothed coffee.
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And there you have it, a drink that is gentle and approachable.
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It's a reminder that you don't have to jump straight into bitterness to belong here.
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Next is cafe muy, or salted coffee.
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The salt softens the bitterness, deepens the sweetness, and makes the coffee taste rounder and smoother.
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It's proof that sometimes the smallest addition can completely change how something feels.
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First, we'll line our cup with some condensed milk, and you know the drill by now, so brew the coffee how you normally would.
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After it's done dripping, you can mix and set it aside.
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Now we will work on the salted foam.
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Add 1 tablespoon of condensed milk, 3 tablespoons of heavy cream,
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2 tablespoons of milk, a few dashes of salt,
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then whisk it up with the frother until it thickens and doubles in size.
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Now for the fun part, the assembly.
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Grab your cup, fill it with ice, pour in your coffee mixture, then top it off with your salted foam.
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It's a super simple way to elevate your coffee and make it a little more special.
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The salted foam balances the bitterness, sweetness, and sharp edges just right.
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Vietnamese coffee is a part of my culture and will always be one of my favorite ways to have coffee.
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But admittedly, it does take a while to trip and I used to think that the wait was the obstacle.
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Like it was something that I had to fix.
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And we live in this world where we celebrate speed and we prioritize optimization and somewhere along the way
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patience became an inconvenience instead of practice.
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And then comes the fiendrip.
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It doesn't care about your schedule and it brews at the pace
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that it brews and you either accept it or you make a bad coffee.
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And maybe that's what we need more of.
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Things that don't necessarily bend to our urgency.
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Things that say you can only have this if you are willing to slow down.
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So next time you have a good Nwiz coffee, don't fight the drip.
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Remind yourself that some things are worth the wait.
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Nwiz, thank you so much for watching this video.
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I hope you've learned something or have found a new coffee that you can enjoy.
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Thank you and I'll see you guys in the next video.
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Bye!
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אוצר מילים והערות הגייה לשיעור הזה
שיעור הדיבור הזה ברמה B2 מבוסס על הסרטון “What is Vietnamese Coffee”. המילים שחוזרות הכי הרבה: coffee, milk, cup, condensed, brew. בסרטון הזה יש 134 משפטים ו-1754 מילים לתרגול Shadowing. הדיבור נמשך 8:56. הדובר מדבר מהר, כ-196 מילים בדקה, אז צפו לצלילים מחוברים ומקוצרים. 82% מהמילים נמצאות בין 3,000 המילים הנפוצות ביותר באנגלית; כדאי ללמוד את השאר לפני שמתחילים.
אוצר מילים מרכזי בסרטון הזה
15 המילים המתקדמות ביותר בסרטון, עם ההגייה והמשמעות שלהן:
| מילה | הגייה | משמעות |
|---|---|---|
| drip פועל | /ˈdɹɪp/ | טפטף |
| bitterness שם עצם | /ˈbɪtənəs/ | מרירות |
| café שם עצם | /ˌkæˈfeɪ/ | בֵּית קָפֶה |
| fiend שם עצם | /ˈfiːnd/ | שטן |
| tablespoon שם עצם | /ˈteɪbəlˌspun/ | כַּף |
| foam שם עצם | /ˈfɔʊ̯m/ | קֶצֶף |
| pour פועל | /poɹ/ | שפך, מזג |
| accessible שם תואר | /əkˈsɛs.ɪ.bəl/ | נָגִישׁ |
| froth שם עצם | /ˈfɹɒθ/ | קצף |
| preposition שם עצם | /ˌpɹɛpəˈzɪʃən/ | מילת יחס, מִלַּת יַחַס |
| sweetness שם עצם | /ˈswitnəs/ | מתיקות |
| patience שם עצם | /ˈpeɪ̯.ʃəns/ | סַבְלָנוּת |
| coarse שם תואר | /kɔɹs/ | גַּס |
| mouthfeel שם עצם | /ˈmaʊθˌfil/ | תחושה בפה |
| stool שם עצם | /stuːl/ | שְׁרַפְרַף |
משפטים שכדאי לחזור עליהם
משפטים קצרים ושלמים מהסרטון שאפשר להשתמש בהם בשיחה יומיומית:
- What if I told you this coffee was meant to be slow?
- All right, I'm gonna take this to the side.
- We're gonna pour it right into our cup.
- Things that don't necessarily bend to our urgency.
דקדוק בסרטון הזה
המבנים שהדובר משתמש בהם הכי הרבה, עם המילים המדויקות מהסרטון:
| מבנה | בסרטון |
|---|---|
| סביל (Passive voice) be + past participle — הדגש הוא על מה שקורה, לא על מי שעושה את הפעולה | was meant · was made · was created |
| הווה מושלם (Present perfect) have/has + past participle — פעולה שקרתה בעבר ועדיין יש לה חשיבות או השפעה עכשיו | I've tried · you've learned |
| משפטי זיקה (Relative clauses) who / which + clause — מידע נוסף על אדם או דבר | VND, which is · people who didn |
הגייה ששווה לשים לב אליה
הדובר משתמש ב-40 קיצורים וצורות מקוצרות, כמו gonna, we're, don't. אמרו אותם בצורה הקצרה, כפי שאתם שומעים אותם.
- הצלילים של “th”: froth /ˈfɹɒθ/, mouthfeel /ˈmaʊθˌfil/, thicken /ˈθɪkən/, thrive /θɹajv/, underneath /ˌʌndɚˈniθ/
- הצלילים של “sh” ו-“zh”: preposition /ˌpɹɛpəˈzɪʃən/, patience /ˈpeɪ̯.ʃəns/, impatient /ɪmˈpeɪʃənt/, optimization /ˌɑptəmaɪˈzeɪʃən/, limitation /lɪmɪˈteɪʃən/
- מילים ארוכות — שימו לב להטעמה: accessible /əkˈsɛs.ɪ.bəl/, preposition /ˌpɹɛpəˈzɪʃən/, approachable /əˈpɹəʊ.t͡ʃə.bəl/, equalizer /ˈiː.kwəˌlaɪ.zə/, prioritize /pɹaɪˈɒɹ.ə.taɪz/
צלילים שדוברי עברית מתקשים בהם:
- /w/ — שפתיים מעוגלות, לא /v/: sweetness /ˈswitnəs/, equalizer /ˈiː.kwəˌlaɪ.zə/, anyways /ˈɛn.iˌweɪz/
- /æ/ — פתוח יותר מה-“אֶ” העברית, לא כמו “a” ב-“cup”: café /ˌkæˈfeɪ/, caffeine /ˈkæfiːn/, grandpa /ˈɡɹæm.pɑː/, dash /ˈdæʃ/, compact /kəmˈpækt/
- /r/ — הלשון לא נוגעת בשום מקום, לא ה-“ר” הגרונית: drip /ˈdɹɪp/, brew /bɹuː/, pour /poɹ/, froth /ˈfɹɒθ/, preposition /ˌpɹɛpəˈzɪʃən/
איך לתרגל עם הסרטון הזה
- הקשיבו לכל הסרטון פעם אחת בלי לדבר, ורשמו את המילים שאתם לא מכירים.
- התחילו במהירות 0.75×, תרגלו Shadowing משפט אחר משפט, וחזרו למהירות רגילה כשזה מרגיש קל.
- הקליטו את עצמכם והשוו למקור, תוך תשומת לב למילים כמו drip, bitterness, café.
מהי טכניקת השאדואינג?
שאדואינג היא טכניקת למידת שפה מבוססת מדע שפותחה במקור להכשרת מתורגמנים מקצועיים ופופולרית על ידי הפוליגלוט ד"ר אלכסנדר ארגואלס. השיטה פשוטה אך עוצמתית: אתה מקשיב לאודיו באנגלית ילידית וחוזר עליו בקול רם מיד — כמו צל העוקב אחרי הדובר עם עיכוב של 1–2 שניות בלבד. בניגוד להאזנה פסיבית או תרגילי דקדוק, שאדואינג מכריח את המוח והשרירים בפה לעבד ולשחזר דפוסי דיבור אמיתיים בו זמנית. מחקרים מראים שזה משפר משמעותית את דיוק ההגייה, האינטונציה, הקצב, הדיבור המחובר, הבנת השמיעה ושטף הדיבור — מה שהופך אותו לאחת השיטות היעילות ביותר להכנה לIELTS Speaking ולתקשורת באנגלית בעולם האמיתי.