シャドーイング練習: Washed Coffee Processing - 動画で英語スピーキングを学ぶ
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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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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「Washed 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：coffee, seed, process, producer, mucilage。 この動画には、シャドーイング用の文が45文、単語が934語あります。 音声の長さは6:08です。 話す速さは1分あたり約152語で、日常会話に近い自然なペースです。 英語の頻出3,000語に含まれる単語は77%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 |
|---|---|---|
| wash 動詞 | /wɑʃ/ | 洗う |
| producer 名詞 | /pɹəˈdjuːsə/ | 生産者, 製作者 |
| seed 名詞 | /siːd/ | 種 |
| cherry 名詞 | /ˈt͡ʃɛɹi/ | チェリー, 桜ん坊 |
| layer 名詞 | /ˈleɪ̯ɚ/ | 層, 膜 |
| sticky 形容詞 | /ˈstɪki/ | 粘着性のある, 粘り気のある |
| wooden 形容詞 | /ˈwʊdn̩/ | 木製 |
| harvest 名詞 | /ˈhɑɹ.vəst/ | 収穫 |
| float 動詞 | /fləʊt/ | 浮かぶ, 浮く |
| export 名詞 | /ˈɛks.pɔɹt/ | 輸出品 |
| depend 動詞 | /dɪˈpɛnd/ | 依存する |
| overnight 副詞 | /əʊvə(ɹ)ˈnaɪt/ | 一夜 |
| pulp 名詞 | /pʊlp/ | パルプ |
| universal 形容詞 | /ˌjunəˈvɜɹs(ə)l/ | 宇宙の |
| thin 形容詞 | /ˈθɪn/ | 薄い, 細い |
動画に出てくる句動詞
| 単語 | 意味 |
|---|---|
| put through 動詞 | 繋ぐ |
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 commonly found · is picked · is harvested |
| 関係詞節 who / which + 節 — 人や物について情報を加える | machine, which is · tank, which is · skin, which is |
| 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 | has fermented · has passed |
注意したい発音
話し手はwe'll, they're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。
- 「th」の音: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- 「sh」と「zh」の音: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- 長い単語（アクセントの位置に注意）: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
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: universal /ˌjunəˈvɜɹs(ə)l/, carefully /ˈkɛɹf(ə)li/, explore /ɪkˈsploɹ/, thoroughly /ˈθʌɹ.ə.li/, portable /ˈpɔɹtəbəl/
- /v/ — /b/ にならないように、上の歯を下唇に当てる: harvest /ˈhɑɹ.vəst/, overnight /əʊvə(ɹ)ˈnaɪt/, defective /dɪˈfɛktɪv/, universal /ˌjunəˈvɜɹs(ə)l/, preserve /pɹəˈzɝv/
- /f/ — 「フ」ではなく、上の歯と下唇で出す: float /fləʊt/, defective /dɪˈfɛktɪv/, carefully /ˈkɛɹf(ə)li/, efficient /ɪˈfɪʃənt/, farmer /ˈfɑɹ.mɚ/
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。
- まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
- 自分の声を録音して元の音声と比べます。wash, producer, seed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。