Pratica di Shadowing: (Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening - Impara a parlare inglese con i video
Scegli una modalità di pratica
Ogni modalità apre una sala di pratica a schermo intero.
64 frasi
Se le frasi sono troppo corte o troppo lunghe, clicca su Edit per modificarle.
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.
Scarica l'app
Tutto ciò che serve per parlare fluentemente
Pronuncia con IAVoto per ogni frase
Pratica IPAPadroneggia ogni suono
VocabolarioCostruisci il tuo lessico
Gioco di vocabolarioImpara giocando
📺 Stesso Canale
B23
Peer Assessment PART 3 Actual IELTS listening test
IELTS PrepUniversity Students
B21
IELTS Actual listening Professor Smith's article part 3(14.06.2025)
IELTS PrepUniversity Students
B12
Lifeguard Application Part 1 Actual IELTS listening
IELTS PrepUniversity Students
B22
The Frankston Connect Club part 2 IELTS Actual listening (Audio +Transcript)
IELTS PrepUniversity Students
C14
Public Monument Assignment section 4 Actual IELTS listening
IELTS PrepUniversity Students
C11
(Level- Medium) IELTS Actual listening Economics and Trust
IELTS PrepUniversity Students
C11
American Salt Marshes part 4 IELTS Actual listening
IELTS PrepUniversity Students
C13
Joining the Social Club Form Part_1 Actual listening
IELTS PrepDaily ConversationUniversity Students
B22
Which TWO points did students most frequently make about their musical background before PART 3
IELTS PrepUniversity Students
B23
Different Types of Supermarket Layout part-4 Real listening 8.6.24 bd uz and other regional question
IELTS PrepTOEFL PrepUniversity Students
B22
IELTS Actual listening part 2 montana resort
IELTS PrepTravel EnglishUniversity Students
B16
Holiday Job section 1 Actual IELTS listening
IELTS PrepBusiness EnglishInterview English
B13
Forest Lake Campsite section 2 IELTS Actual listening
IELTS PrepTeensHigh School Students
B12
(Level-Medium) Actual IELTS listening Part-1 Theatre booking Audio + Answer Analyses
IELTS PrepTravel EnglishUniversity Students
A29
(Level-EASY)Library application form part 1 IELTS Actual listening
IELTS PrepTeensDaily Conversation
B25
Saffron part 4 Actual IELTS listening
IELTS PrepUniversity StudentsWorking Adults
B26
IELTS listening part 3 Product development presentation: mosquito net
IELTS PrepTOEFL PrepBusiness English
B23
Environmental Science modules part 3 Actual IELTS listening
IELTS PrepUniversity Students
B13
Farmer's market in New Zealand part 2 Actual listening
Travel EnglishDaily ConversationUniversity Students
B23
Bestley Castle and Grounds part 2 IELTS Actual listening
IELTS PrepTravel EnglishHigh School Students
✨ Video consigliato
B1163
36 frasi
IELTS Speaking Part 1: Food, Shopping and the Weather
American AccentBritish AccentIELTS PrepDaily ConversationUniversity Students
B21
52 frasi
Biomass fuel: IELTS LISTENING Vol 4 Test 2 Section 4 (IELTS Listening Recent Actual Test)
IELTS PrepUniversity Students
B21
49 frasi
Ceide Field IELTS listening | Cambridge book 19 | HD audio | 1080p
IELTS PrepUniversity Students
B29
81 frasi
IELTS Listening Section-3(Seed germination) with answers
IELTS PrepUniversity Students
B22
64 frasi
Vol 3 - test 4 - section 3
IELTS PrepUniversity Students
C13
68 frasi
Cambridge IELTS 21 TEST 1 PART 4 #voduyquynh #ilets21 #ielts21test1part4
IELTS PrepUniversity Students
B184
20 frasi
TRACK 70 - BASIC IELTS LISTENING UNIT 4: POPULAR SCIENCE
IELTS PrepUniversity Students
B21
79 frasi
IELTS Listening Section-3(Labels giving nutritional information on food packaging) with answers
IELTS PrepUniversity Students
B22
46 frasi
IELTS real exam listening | Part 4 The Mangrove Regeneration Project
IELTS PrepUniversity Students
B21
307 frasi
Cambridge 16 Listening Test 1 with Answer | #english #ieltslistening
IELTS PrepUniversity Students
B25
133 frasi
Collins Get ready for IELTS Listening Unit 2 Track 11 18
IELTS PrepCambridge Exam PrepUniversity Students
Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione si basa sul video “(Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening”. Le parole che ritornano più spesso: bean, coffee, flavour, roasting, cocoa. Questo video contiene 64 frasi e 880 parole da ripetere con lo shadowing. Il parlato dura 8:08. Chi parla lo fa lentamente, circa 108 parole al minuto, quindi c’è tempo per imitare ogni suono. Solo il 72% 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 |
|---|---|---|
| bean sostantivo | /ˈbi(ː)n/ | fagiolo |
| roast verbo | /ɹoʊst/ | arrostire |
| cocoa sostantivo | /ˈkəʊ.kəʊ/ | cacao, fave di cacao |
| pulp sostantivo | /pʊlp/ | cellulosa |
| seed sostantivo | /siːd/ | seme |
| crack sostantivo | /kɹæk/ | crepa, fessura |
| brew verbo | /bɹuː/ | preparare |
| thick aggettivo | /θɪk/ | spesso |
| pot sostantivo | /pɑt/ | pentola, vaso |
| harvest sostantivo | /ˈhɑɹ.vəst/ | mietitura, messe |
| boil verbo | /bɔɪ(ə)l/ | far bollire |
| vast aggettivo | /væst/ | ampio, vasto |
| pocket sostantivo | /ˈpɑ.kɪt/ | tasca |
| chamber sostantivo | /ˈt͡ʃeɪ̯mbɚ/ | camera |
| occur verbo | /əˈkɜː/ | verificarsi |
I phrasal verb che sentirai
| Parola | Significato |
|---|---|
| come across verbo | dare l'impressione, avere l'aria |
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | is often raised · are removed · be collected |
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | have been roasted · has grown · has dissipated |
Pronuncia a cui fare attenzione
Chi parla usa 3 contrazioni e forme ridotte, come I'm, we've, you'll. Pronunciale nella forma breve, così come le senti.
- I suoni “sh” e “zh”: polish /ˈpɑ.lɪʃ/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, specialty /ˈspɛʃ.əl.ti/, shipment /ˈʃɪpmənt/, shuffle /ˈʃʌfəl/
- Parole lunghe — attenzione all’accento: experiment /ɪkˈspɛɹ.ə.mənt/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, acidity /əˈsɪd.ɪ.ti/, cappuccino /ˌkæpəˈt͡ʃinoʊ/
I suoni difficili per chi parla italiano:
- /h/ — va soffiata, non è muta: harvest /ˈhɑɹ.vəst/, hobby /ˈhɑ.bi/, grasshopper /ˈɡɹæsˌhɑpəɹ/
- Consonante finale — senza aggiungere una vocale dopo: roast /ɹoʊst/, pulp /pʊlp/, seed /siːd/, crack /kɹæk/, thick /θɪk/
- /æ/ — più aperta della “e”: crack /kɹæk/, vast /væst/, package /ˈpæk.ɪd͡ʒ/, acid /ˈæsɪd/, expand /ɪkˈspænd/
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 bean, roast, cocoa.
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.