シャドーイング練習: (Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening - 動画で英語スピーキングを学ぶ

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64 文
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Section 2.
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You'll hear a talk between a host and a professor called Alison Downing about cocoa beans.
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First, you have some time to look at questions 11 to 16.
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Now listen carefully and answer questions 11 to 16.
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Hello and welcome to today's talk.
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Here with me is the famous botanist, Professor Alison Downing. So, Alison.
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Tell us something about cocoa beans.
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Cocoa beans, also called cacao beans, are the primary constituent in making chocolate.
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Grown in tropical areas in South and Central America, West Africa and Asia, the cocoa tree is often raised on small family -owned farms.
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When the harvested pots are open to expose the beans, the pulp and cocoa seeds are removed and the rind is discarded.
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The pulp and seeds are then piled in heaps, placed in bins or laid out on grates for several days.
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During this time, the seeds and pulp undergo a process called sweating, where the thick pulp liquefies as it ferments.
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The fermented pulp trickles away, leaving cocoa seeds behind to be collected.
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This is when the beans are harvested and then the bags holding them are ready to be transported.
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But the most important step in processing the cocoa bean is cleaning it.
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Once the beans are unloaded from the railroad cars, the packages are opened and then weighed by machines.
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Then the pots are split and the seeds or beans are covered with a sweet white pulp or mucilage.
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On arrival at the factory, the cocoa beans are sorted and put in a hopper to be cleaned more rigorously.
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The wet beans are then transported to a facility so they can be fermented and dried.
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They are fermented for four to seven days and must be mixed every two days.
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They are dried for five to fourteen days, depending on the climate conditions.
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The fermented beans are dried by spreading them out over a large surface and constantly raking them.
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Then the beans are ready to be roasted.
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Now, roasting takes place at a high temperature and then the beans are boiled in a heated chamber.
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During the roasting process, the beans will be expanded and cracked.
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But prior to this, the beans are trodden and shuffled about using bare human feet.
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During this process, red clay mixed with water is sprinkled over the beans to obtain a finer colour,
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polish and protection against moulds during shipment to factories in the United States, the Netherlands, the United Kingdom and other countries.
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Now, back to what I was saying.
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After the beans are cracked, they need to be cooled.
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Then the roasted beans are sealed in pockets.
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Before you hear the rest of the talk, you have some time to look at questions 17 to 20.
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Now listen and answer questions 17 to 20.
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Well, that is not a simple process, is it?
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But someone told me that different roasting levels of coffee can lead to different kinds of flavours.
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Yes, roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products.
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The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste.
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Unroasted beans contain similar, if not higher levels of acids, protein, sugars and caffeine as those that have been roasted.
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but lack the taste of roasted coffee beans due to the maillard and other chemical reactions that occur during roasting.
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The vast majority of coffee is roasted commercially on a large scale,
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but small -scale commercial roasting has grown significantly with the trend toward single -origin coffees served at specialty shops.
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Some coffee drinkers even roast coffee at home as a hobby
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in order to both experiment with the flavour profile of the beans and ensure the freshest possible roast.
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So here I'm going to introduce some of these roasted coffee beans and their special flavours.
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Now, the first crack is lighter bodied
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and has a higher acidity level with no obvious roast flavour and is popular for its special mild taste.
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This level of roast is ideal for tasting the full original character of the coffee.
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The green beans are raw, unroasted coffee beans.
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They are strictly hard beans with a smoky flavour and are slightly acidic.
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We've also got French roast, and the flavour
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that comes across in French roast coffee usually has more to
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do with the roasting process than the actual quality of the beans.
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By the time the beans are dark enough to qualify as French, most of their original flavour has dissipated.
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In its place come the flavours of caramelising sugar, bittersweet coffee and often a bit of chocolate.
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And finally, espresso smoky, that is,
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coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.
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Espresso is generally thicker than coffee brewed through other methods, has a higher concentration of suspended and dissolved solids and has crema on top.
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As a result of the pressurised brewing process, the flavours and chemicals in a typical cup of espresso are very concentrated.
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Espresso is also the base for other drinks, such as café latte, cappuccino,
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café macchato, café mocha, flat white or café americano.
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That is the end of section two.
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You now have half a minute to check your answers.
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Now turn to section 3
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Thank you.

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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「(Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening」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：bean, coffee, flavour, roasting, cocoa。 この動画には、シャドーイング用の文が64文、単語が880語あります。 音声の長さは8:08です。 話す速さはゆっくりで、1分あたり約108語です。一つ一つの音をまねる余裕があります。 英語の頻出3,000語に含まれる単語は72%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
bean 名詞/ˈbi(ː)n/豆, 隠元
roast 動詞/ɹoʊst/あぶり焼きにする, 焼く
cocoa 名詞/ˈkəʊ.kəʊ/カカオの実
pulp 名詞/pʊlp/パルプ
seed 名詞/siːd/種
crack 名詞/kɹæk/ひび, 亀裂
brew 動詞/bɹuː/淹れる
thick 形容詞/θɪk/太い, 厚い
pot 名詞/pɑt/鍋
harvest 名詞/ˈhɑɹ.vəst/収穫
boil 動詞/bɔɪ(ə)l/沸かす, 沸騰させる
vast 形容詞/væst/広大な, 莫大な
pocket 名詞/ˈpɑ.kɪt/ポケット, 懐中
chamber 名詞/ˈt͡ʃeɪ̯mbɚ/寝室, 部屋
occur 動詞/əˈkɜː/起こる, 起る

この動画の文法

話し手がよく使っている文型を、動画の実際の表現とともに紹介します。

文型動画での表現
受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てるis often raised · are removed · are then piled
現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係しているhave been roasted · has grown · has dissipated

注意したい発音

話し手はI'm, we've, you'llなど、短縮形や弱形を3回使っています。聞こえたとおりの短い形で発音しましょう。

  • 「sh」と「zh」の音: polish /ˈpɑ.lɪʃ/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, specialty /ˈspɛʃ.əl.ti/, shipment /ˈʃɪpmənt/, shuffle /ˈʃʌfəl/
  • 長い単語（アクセントの位置に注意）: experiment /ɪkˈspɛɹ.ə.mənt/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, acidity /əˈsɪd.ɪ.ti/, cappuccino /ˌkæpəˈt͡ʃinoʊ/

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: carefully /ˈkɛɹf(ə)li/, arrival /əˈɹaɪ.vl̩/, railroad /ˈɹeɪlɹoʊd/, tropical /ˈtɹɑ.pɪ.kəl/, strictly /ˈstɹɪktli/
  • /v/ — /b/ にならないように、上の歯を下唇に当てる: harvest /ˈhɑɹ.vəst/, vast /væst/, arrival /əˈɹaɪ.vl̩/, dissolve /dɪˈzɑlv/
  • /f/ — 「フ」ではなく、上の歯と下唇で出す: carefully /ˈkɛɹf(ə)li/, qualify /ˈkwɑ.lɪ.faɪ/, transform /tɹænsˈfɔɹm/, fourteen /ˈfɔɹ.tin/, caffeine /ˈkæfiːn/

この動画での練習方法

  1. 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。
  2. 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。
  3. 自分の声を録音して元の音声と比べます。bean, roast, cocoa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。

シャドーイングのやり方: ステップ別の完全ガイドを読む →