Pratica di Shadowing: Honey Coffee Processing - Impara a parlare inglese con i video

In recent years, a processing method known as honey has become more common, especially in parts of Central America.

While washed coffee has all of its fruit material removed as quickly as possible, including the skin and the mucilage, in a honey process, only the skin is fully removed,

and the seed is allowed to dry in some or all of its fruit mucilage.

Honey processing is not as widely used as some of the other methods, but it's increasingly found in places like Costa Rica and El Salvador.

While it shares similarities with the Brazilian pulp natural process, there are differences to both the methodology and the results.

As with any type of post -harvest processing, the steps involved vary from place to place.

In this video, we'll look at how the Chacon family at Las Lajas Micromil

in Costa Rica achieves their coffee's distinct profiles using the honey process.

Just as in the washed process, coffee cherries first need to be picked ripe and sorted to make sure that only the best cherries are included in production.

Also identical to the washed process is the fact that the coffee needs to be depulped as soon as possible after picking, usually between 8 and 12 hours.

There are several variations of honey coffee that are commonly found in Costa Rica and elsewhere, and they're typically described with reference to color.

You'll often find yellow, red, and black honeys from different mills, for instance.

At Las Lajas, all of the honey coffee starts out the same way.

The cherry skin is removed by a depulping machine, but 100 % of the mucilage is left on the seeds.

The main focus of producing honey coffees at Las Lajas is in the drying phase.

coffees at this mill are taken directly from the depulper to the drying area

depending on the weather that day and on what oscar

and francisca chacon decide is best for

that lot the seeds in their mucilage will be set out to dry in one of several different ways

for yellow honeys as seen here coffee's moved onto tarp covered patios under full sun

or it's raked into a thin layer for fast even drying.

For something more fruity and fermented tasting, such as a red or a black honey, the coffee's piled in the greenhouse for certain amounts of time before being agitated,

rotated, aerated, and raked out by mill staff.

During the drying time, the coffee's fermenting and developing the characteristics that are unique to each honey profile.

Drying time depends on both the weather and the individual style of honey process being applied, but it usually takes between two to three weeks for the coffee to reach about 11 % moisture.

At Las Lajas, the Chacones focus primarily on honey and natural coffees, and they produce yellow, red, and black honeys with coffees from their different farms.

Each honey style has a slightly different profile.

Yellow tends to be the most mild in terms of fruitiness, most closely resembling a washed coffee.

Red honey tends to have bigger fruit flavors and sweetness, as well as a noticeably more syrupy body.

Black honeys express more whiny, boozy, or jammy characteristics with a creamy body, almost like a lighter version of a natural.

While this is just one example of the honey process, the chacones are considered standard bearers of the style within the industry, and they're a great example of intentional and innovative processing methodology.

Once the coffee is fully dried, it'll be stored in its parchment layer in a warehouse until it's ready to be exported.

Then the parchment layer will be removed and the coffee gets shipped.

We'll see you next time.

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64 frasi

Vocabolario e note di pronuncia per questa lezione

Questa lezione di conversazione si basa sul video “Honey Coffee Processing”. Le parole che ritornano più spesso: Honey, coffee, process, drying, Chacon. Questo video contiene 27 frasi e 611 parole da ripetere con lo shadowing. Il parlato dura 4:31. Chi parla mantiene un ritmo costante di circa 135 parole al minuto, comodo per lo shadowing. Solo il 75% delle parole rientra nelle 3.000 più comuni dell’inglese, quindi il lessico è impegnativo.

Vocaboli chiave di questo video

15 parole del video che vale la pena imparare, con pronuncia e significato:

Parola	Pronuncia	Significato
layer sostantivo	/ˈleɪ̯ɚ/	strato
mill sostantivo	/mɪl/	mulino, macinatoio
cherry sostantivo	/ˈt͡ʃɛɹi/	ciliegia
seed sostantivo	/siːd/	seme
depend verbo	/dɪˈpɛnd/	dipendere
characteristic sostantivo	/ˌkæɹ(ə)ktəˈɹɪstɪk/	caratteristica
methodology sostantivo	/ˌmɛθ.əˈdɑ.lə.d͡ʒi/	metodologia
primarily avverbio	/ˈpɹaɪ.mə.ɹə.li/	principalmente, fondamentalmente
thin aggettivo	/ˈθɪn/	sottile, fine
commonly avverbio	/ˈkɑmənli/	comunemente, frequentemente
increasingly avverbio		sempre più, man a mano
distinct aggettivo	/dɪˈstɪŋkt/	chiaro
vary verbo	/ˈvɛəɹi/	variare
export sostantivo	/ˈɛks.pɔɹt/	esportazione
identical aggettivo	/ɪˈdɛntɪkl̩/	identico

Pronuncia a cui fare attenzione

I suoni “th”: methodology /ˌmɛθ.əˈdɑ.lə.d͡ʒi/, thin /ˈθɪn/
I suoni “sh” e “zh”: variation /ˌvɛəɹiˈeɪʃn̩/, intentional /ɪnˈtɛnʃənəl/
Parole lunghe — attenzione all’accento: characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, methodology /ˌmɛθ.əˈdɑ.lə.d͡ʒi/, primarily /ˈpɹaɪ.mə.ɹə.li/, innovative /ˈɪn.əˌveɪtɪv/, intentional /ɪnˈtɛnʃənəl/

I suoni difficili per chi parla italiano:

/h/ — va soffiata, non è muta: warehouse /ˈwɛə(ɹ)haʊs/, harvest /ˈhɑɹ.vəst/, greenhouse /ˈɡɹːnˌ(h)aʊs/
Consonante finale — senza aggiungere una vocale dopo: seed /siːd/, depend /dɪˈpɛnd/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, distinct /dɪˈstɪŋkt/, export /ˈɛks.pɔɹt/
/æ/ — più aperta della “e”: characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, similarity /ˌsɪm.ɪˈlæɹ.ɪ.ti/, agitate /ˈæ.d͡ʒɪ.teɪt/, jammy /ˈd͡ʒæm.i/, patio /ˈpæt.i.əʊ/

Come esercitarsi con questo video

Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
Fai shadowing frase per frase a velocità normale, ripetendo ognuna finché il tuo ritmo coincide con quello di chi parla.
Registrati e confronta con l’originale, facendo attenzione a parole come layer, mill, cherry.

Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

Tecnica dello shadowing: leggi la guida completa passo dopo passo →

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Vocabolario e note di pronuncia per questa lezione

Vocaboli chiave di questo video

Pronuncia a cui fare attenzione

Come esercitarsi con questo video

Cos'è la tecnica dello Shadowing?