Pratica di Shadowing: Washed Coffee Processing - Impara a parlare inglese con i video
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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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Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione si basa sul video “Washed Coffee Processing”. Le parole che ritornano più spesso: coffee, seed, process, producer, mucilage. Questo video contiene 45 frasi e 934 parole da ripetere con lo shadowing. Il parlato dura 6:08. Chi parla ha un ritmo naturale di circa 152 parole al minuto, vicino a una conversazione quotidiana. Solo il 77% 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 |
|---|---|---|
| wash verbo | /wɑʃ/ | lavare |
| producer sostantivo | /pɹəˈdjuːsə/ | produttore |
| seed sostantivo | /siːd/ | seme |
| cherry sostantivo | /ˈt͡ʃɛɹi/ | ciliegia |
| layer sostantivo | /ˈleɪ̯ɚ/ | strato |
| sticky aggettivo | /ˈstɪki/ | vischioso |
| wooden aggettivo | /ˈwʊdn̩/ | di legno, ligneo |
| harvest sostantivo | /ˈhɑɹ.vəst/ | mietitura, messe |
| float verbo | /fləʊt/ | galleggiare |
| commonly avverbio | /ˈkɑmənli/ | comunemente, frequentemente |
| export sostantivo | /ˈɛks.pɔɹt/ | esportazione |
| depend verbo | /dɪˈpɛnd/ | dipendere |
| overnight avverbio | /əʊvə(ɹ)ˈnaɪt/ | da un giorno all'altro, da un momento all'altro |
| pulp sostantivo | /pʊlp/ | cellulosa |
| defective aggettivo | /dɪˈfɛktɪv/ | difettoso |
I phrasal verb che sentirai
| Parola | Significato |
|---|---|
| pass through verbo | trapassare |
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 commonly found · is picked · is harvested |
| Frasi relative who / which + frase — un’informazione in più su una persona o una cosa | machine, which is · tank, which is · skin, which is |
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | has fermented · has passed |
Pronuncia a cui fare attenzione
Chi parla usa 3 contrazioni e forme ridotte, come we'll, they're. Pronunciale nella forma breve, così come le senti.
- I suoni “th”: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- I suoni “sh” e “zh”: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- Parole lunghe — attenzione all’accento: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
I suoni difficili per chi parla italiano:
- /h/ — va soffiata, non è muta: harvest /ˈhɑɹ.vəst/, warehouse /ˈwɛə(ɹ)haʊs/, husk /hʌsk/
- Consonante finale — senza aggiungere una vocale dopo: wash /wɑʃ/, seed /siːd/, harvest /ˈhɑɹ.vəst/, float /fləʊt/, export /ˈɛks.pɔɹt/
- /æ/ — più aperta della “e”: mechanical /məˈkænəkəl/, sack /sæk/, ceramic /səˈɹæmɪk/, patio /ˈpæt.i.əʊ/, agitate /ˈæ.d͡ʒɪ.teɪt/
Come esercitarsi con questo video
- Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
- Inizia a velocità 0,75×, fai shadowing frase per frase e torna alla velocità normale quando diventa facile.
- Registrati e confronta con l’originale, facendo attenzione a parole come wash, producer, seed.
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.