シャドーイング練習: Vietnamese Coffee Was Easy… Coconut Coffee Took 3 Tries 😂 - 動画で英語スピーキングを学ぶ

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Hello, Joni here.

Today I'm going to be showing you how to make authentic Vietnamese coffee.

So as you may know, we spent quite a bit of time in Vietnam recently and we grew to,

well we didn't grow, we pretty much instantly loved Vietnamese coffee.

Wanted to start making it here at home.

So that's what I'm going to show you today is how to make Vietnamese coffee using this cute little Vietnamese fin filter.

So as you see here the filter has multiple parts.

This part comes out, has holes in it.

This part has holes in it.

This filter is great, like I said, not only for making coffee here at home, but also when you're on the go.

We do a lot of camping and van trips.

We recently took a trip across the country and back in our van, took the little thin filter, boiled our water, made our coffee every morning.

It was great.

So if you want that as an alternative or as an option for making coffee on your camping trips, I highly suggest it.

So first thing we need to do is boil our water. and we've got

that going already we've got boiling water we've got our jar here we're using a clear jar

because we're going to make some pretty coconut coffee iced coffee

and we want you to be able to see it

so that's why we're using this big clear jar first thing we want do is put this on top.

Next, this part on top of that.

This is the coffee that we've been using, Don Francisco's Columbia Supremo medium roast.

We've tried lots of different coffees, and this one we have found we like the best.

So for a typical I would say maybe 12 ounce cup of coffee I would do three heaping teaspoons of coffee.

That's what I'm going to do today because that's what I know the ratios to be.

So I know it's going to look maybe kind of weird in this giant jar,

but one, two, three.

And I like to kind of shake it down a little bit and level it out.

so that when we put this little, I forget what this is called, it's like a weight but it's not that heavy.

You're supposed to put it on there, kind of drop it on there, press it down just ever so slightly.

Now it's time to pour in our boiling water.

My lovely assistant will bring that.

Got this little teapot at Walmart.

It's really handy for pouring the water.

We were using a, just a, like a pot, and it was disaster.

Hot water would go everywhere, so this works much better.

and we learned in making this you want to bloom your coffee

so to do that you just pour in a little bit of water just covering

that bottom part and you're gonna want to let it sit for two to four minutes

So the purpose of blooming our coffee is it just gives it a better flavor,

but also it saturates the grounds so that when you do the rest of the pour, it just doesn't channel through the coffee.

And it just it saturates those grounds and absorbs the water so that you get better flavor extraction, I guess.

Alright, so as you can see, the coffee has dripped through.

It's probably been about two minutes I would say.

Maybe a little less, but that's okay.

We can go ahead and finish.

Alright, so now we're going to take our boiling water, our hot water again, and pour the rest slowly and carefully.

And as you can see, it's dripping through.

I'm just going to fill it all the way up since we have a nice big jar to catch it.

Put our little lid on.

Take a few minutes for that to drip through.

One thing I will say too, which you'll see in a minute, but when we go to take this off, just keep in mind it's really hot.

It's done.

So we're going to go ahead and take this off carefully.

It's very hot.

I should probably use a potholder, but I'm just going to set it on this little plate right here.

So not too bad.

As you can see, we've got a lovely dark coffee.

Vietnamese coffee is very strong.

They use a lot of grounds, I think.

And so that's what makes it so strong and so delicious.

Now we're going to be turning our brewed coffee into an iced coconut coffee one of our favorite coffees of Vietnam.

To do that we're gonna take our coconut cream, longevity brand sweetened condensed milk.

It's not in its original container because

it doesn't keep well in its original jar so we're gonna that's why we have it in this little jar.

So we're gonna take these two things, some ice, blend it all up.

The recipe we're using calls for a cup of ice,

a quarter cup of coconut cream.

This doesn't look like coconut cream.

It's usually a lot thicker.

Oh well, we'll see how that goes.

And two tablespoons of sweetened condensed milk.

The star of the party.

It's the coconut.

Look at that.

Ooey gooey goodness.

It's not a good idea to blend without the lid.

Not that I'm speaking from experience or anything.

Here we go.

Got our blended coconutty goodness.

Now we're going to pour it into our jar.

You know what?

Might be better to scoop it out, actually.

Hmm, not looking as pretty as the coffee we got in Vietnam.

So, I'm sad to say the first attempt was a bit of a fail.

Uh, the, I don't know, the coffee maybe was too hot, and the, this wasn't fluffy and frothy enough, and so when we scooped it in there,

it just melted, and, uh, so now we're gonna try scooping this in first.

Got a different glass.

Oh yeah, this is gonna be good, I can tell.

Should I put all this?

There we go.

Okay.

We've got another cup of coffee here.

We did two pours with that last filter.

Ooh.

Here we are yet again.

Our first two attempts at making Vietnamese coconut coffee complete fails.

I don't know what we're doing wrong.

Honestly, this seems so simple.

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but we just can't seem to get it right.

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I don't know why.

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So here we are.

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Try number three.

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Third time's a charm, they say.

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So I've already got it.

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Oh, that water's hot.

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That handle is hot.

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So as soon as I can handle this, I will pour it.

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Do our bloom again.

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All right.

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Let her sit for a couple minutes.

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I think one of the problems with the first two cups

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was first of all our coffee was just too hot so

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when we poured it over when we poured our coconut mixture over the coffee it just melted into a lukewarm

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mess so the second cup we used we did a second pour over on the same cup of grounds

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so it wasn't strong enough.

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So this time I think what we're gonna do is cool our coffee before we put in the coconut.

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I vaguely remember

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when we were in Vietnam the baristas would pull a jug of coffee out of the refrigerator before putting in the coconut.

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We wanted to cool our coffee fast so we broke out the high-tech fast freeze contraption here.

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Just a little ice water in there.

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We submerged our coffee, so hopefully it'll cool quickly.

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And we can finish our coffee, and it'll be amazing this time.

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I just know it.

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All right, our coffee is nice and cool now.

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and in an effort to dirty every dish in our house

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we're going to use a clean jar to put the coconut

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cream in first since that's what the recipe said I didn't do that the first time

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oh there's our spoon it's hiding in there oh yeah we added a little bit more coconut cream

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and a little bit more sweetened condensed milk so we get more of that coconut flavor more sweetness looking yummy

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it's a little bit more liquidy i think than traditional but that's okay all right moment of truth here

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Looking a little better.

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You can see layers.

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Should I stir it up a little bit?

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Coffee's nice and strong.

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I'm going to stir it up.

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It's a lot closer.

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It's pretty tasty.

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Alright, I'm going to have Keith come try it, see what his opinion is.

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Okay, that's how you did.

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I think it could still be a little bit sweeter.

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What do you think?

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More coconutty?

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It's like a really good sweet coffee.

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I'm not getting as much coconut as I expected.

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It's still not like in Vietnam, we got like really coconut forward.

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Right.

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This is still not coconutty enough.

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I mean it's a good cup of coffee, but it's uh...

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It's not quite there, is it?

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It's still not there.

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Oh, well.

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So we did a video on making Vietnamese coffee and our struggles today.

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We showed you how to use a fin filter, but obviously we still can't replicate that Vietnamese experience at home.

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So we appreciate everybody for watching.

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Again, feel free to drop us tips and tricks because we're always looking for ways to improve.

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Hope you enjoyed the video.

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Bye!

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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B1レベルのスピーキングレッスンは、動画「Vietnamese Coffee Was Easy… Coconut Coffee Took 3 Tries 😂」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：coffee, coconut, jar, Vietnamese, pour。この動画には、シャドーイング用の文が158文、単語が1584語あります。音声の長さは13:46です。話す速さは1分あたり約115語で安定しており、シャドーイングしやすいペースです。単語の83%は英語の頻出3,000語に含まれます。残りは練習の前に確認しておきましょう。

この動画の重要語彙

動画の中で特に難しい単語15語を、発音と意味つきで紹介します。

単語	発音	意味
coconut 名詞	/ˈkəʊ.kə.nʌt/	ココナッツ, 椰子の実
pour 動詞	/poɹ/	注ぐ
filter 名詞	/ˈfɪltɚ/	濾過器, フィルター
boil 動詞	/bɔɪ(ə)l/	沸かす, 沸騰させる
condense 動詞	/kənˈdɛns/	濃縮する, 凝縮する
drip 動詞	/ˈdɹɪp/	滴る
scoop 名詞	/skup/	シャベル, スコップ
blend 動詞	/blɛnd/	混ぜる
flavor 名詞	/ˈfleɪvə/	味, 風味
stir 動詞	/stɝ/	掻き混ぜる, 攪拌する
melt 動詞	/mɛlt/	溶ける, 溶かす
barista 名詞	/bəˈɹis.tə/	バリスタ
lukewarm 形容詞	/ˌl(j)uk.ˈwɔɹm/	ぬるい, 生暖かい
submerge 動詞	/səbˈmɝd͡ʒ/	沈む, 沈める
sweetness 名詞	/ˈswitnəs/	甘さ

動画に出てくる句動詞

単語	発音	意味
go ahead 動詞	/ˌɡoʊ əˈhɛd/	どうぞお先に
break out 動詞		脱出する
come out 動詞	/ˌkʌm ˈaʊt/	出る

繰り返し練習したい文

動画に出てくる短く完結した文です。日常会話でそのまま使えます。

It's probably been about two minutes I would say.
Not that I'm speaking from experience or anything.
Should I put all this?
We've got another cup of coffee here.
Should I stir it up a little bit?

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
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	We've tried · has dripped · It's probably been
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 put · is called
「should」による助言 should + 動詞 — したほうがよいことを伝える	should probably use · Should I put · Should I stir
「might / may」による可能性 might/may + 動詞 — 起こりうるが確実ではないこと	may know · Might be

注意したい発音

話し手はwe're, I'm, gonnaなど、短縮形や弱形を60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: extraction /ɪkˈstɹækʃən/, dish /dɪʃ/, shake /ˈʃeɪk/
長い単語（アクセントの位置に注意）: longevity /lɒnˈd͡ʒɛv.ɪ.ti/, refrigerator /ɹɪˈfɹɪd͡ʒ.əˌɹeɪ.tɚ/

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。coconut, pour, filter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 →

シャドーイング練習: Vietnamese Coffee Was Easy… Coconut Coffee Took 3 Tries 😂 - 動画で英語スピーキングを学ぶ

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