シャドーイング練習: Honey Coffee Processing - 動画で英語スピーキングを学ぶ
レッスンを作成中...
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In recent years, a processing method known as honey has become more common, especially in parts of Central America.
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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,
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and the seed is allowed to dry in some or all of its fruit mucilage.
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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.
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While it shares similarities with the Brazilian pulp natural process, there are differences to both the methodology and the results.
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As with any type of post -harvest processing, the steps involved vary from place to place.
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In this video, we'll look at how the Chacon family at Las Lajas Micromil
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in Costa Rica achieves their coffee's distinct profiles using the honey process.
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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.
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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.
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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.
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You'll often find yellow, red, and black honeys from different mills, for instance.
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At Las Lajas, all of the honey coffee starts out the same way.
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The cherry skin is removed by a depulping machine, but 100 % of the mucilage is left on the seeds.
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The main focus of producing honey coffees at Las Lajas is in the drying phase.
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coffees at this mill are taken directly from the depulper to the drying area
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depending on the weather that day and on what oscar
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and francisca chacon decide is best for
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that lot the seeds in their mucilage will be set out to dry in one of several different ways
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for yellow honeys as seen here coffee's moved onto tarp covered patios under full sun
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or it's raked into a thin layer for fast even drying.
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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,
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rotated, aerated, and raked out by mill staff.
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During the drying time, the coffee's fermenting and developing the characteristics that are unique to each honey profile.
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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.
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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.
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Each honey style has a slightly different profile.
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Yellow tends to be the most mild in terms of fruitiness, most closely resembling a washed coffee.
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Red honey tends to have bigger fruit flavors and sweetness, as well as a noticeably more syrupy body.
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Black honeys express more whiny, boozy, or jammy characteristics with a creamy body, almost like a lighter version of a natural.
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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.
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Once the coffee is fully dried, it'll be stored in its parchment layer in a warehouse until it's ready to be exported.
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Then the parchment layer will be removed and the coffee gets shipped.
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We'll see you next time.
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このレッスンの語彙とスピーキングのポイント
このスピーキングレッスンは、動画「Honey Coffee Processing」を教材にしています。 繰り返し出てくる語は次のとおりです：Honey, coffee, process, drying, Chacon。 この動画には、シャドーイング用の文が27文、単語が611語あります。 音声の長さは4:31です。 話す速さは1分あたり約135語で安定しており、シャドーイングしやすいペースです。 英語の頻出3,000語に含まれる単語は75%だけなので、語彙は難しめです。
この動画の重要語彙
動画に出てくる覚えておきたい単語15語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| layer 名詞 | /ˈleɪ̯ɚ/ | 層, 膜 |
| mill 名詞 | /mɪl/ | 粉砕機, ミル |
| cherry 名詞 | /ˈt͡ʃɛɹi/ | チェリー, 桜ん坊 |
| seed 名詞 | /siːd/ | 種 |
| depend 動詞 | /dɪˈpɛnd/ | 依存する |
| characteristic 名詞 | /ˌkæɹ(ə)ktəˈɹɪstɪk/ | 特性, 特徴 |
| methodology 名詞 | /ˌmɛθ.əˈdɑ.lə.d͡ʒi/ | 方法論 |
| thin 形容詞 | /ˈθɪn/ | 薄い, 細い |
| distinct 形容詞 | /dɪˈstɪŋkt/ | 明白な |
| export 名詞 | /ˈɛks.pɔɹt/ | 輸出品 |
| identical 形容詞 | /ɪˈdɛntɪkl̩/ | 同一の, そっくりの |
| pile 名詞 | /paɪl/ | 積み重ね, 山 |
| mild 形容詞 | /ˈmaɪld/ | 穏やか, 緩やか |
| innovative 形容詞 | /ˈɪn.əˌveɪtɪv/ | 革新的な |
| variation 名詞 | /ˌvɛəɹiˈeɪʃn̩/ | 変動, 変化 |
注意したい発音
- 「th」の音: methodology /ˌmɛθ.əˈdɑ.lə.d͡ʒi/, thin /ˈθɪn/
- 「sh」と「zh」の音: variation /ˌvɛəɹiˈeɪʃn̩/, intentional /ɪnˈtɛnʃənəl/
- 長い単語（アクセントの位置に注意）: characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, methodology /ˌmɛθ.əˈdɑ.lə.d͡ʒi/, primarily /ˈpɹaɪ.mə.ɹə.li/, innovative /ˈɪn.əˌveɪtɪv/, intentional /ɪnˈtɛnʃənəl/
日本語話者が苦手な音：
- /r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: primarily /ˈpɹaɪ.mə.ɹə.li/, elsewhere /ˈɛlsˌʍɛɹ/, resemble /ɹɪˈzɛmbəl/, similarity /ˌsɪm.ɪˈlæɹ.ɪ.ti/, tarpaulin /ˈtɑːɹpəlɪn/
- /v/ — /b/ にならないように、上の歯を下唇に当てる: vary /ˈvɛəɹi/, innovative /ˈɪn.əˌveɪtɪv/, variation /ˌvɛəɹiˈeɪʃn̩/, flavor /ˈfleɪvə/, harvest /ˈhɑɹ.vəst/
- /f/ — 「フ」ではなく、上の歯と下唇で出す: flavor /ˈfleɪvə/, ferment /fɚˈmɛnt/, fruity /ˈfɹuːti/
この動画での練習方法
- まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
- 通常の速度で一文ずつシャドーイングし、話し手のリズムに合うまで繰り返します。
- 自分の声を録音して元の音声と比べます。layer, mill, cherryなどの単語に特に注意しましょう。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。