쉐도잉 연습: Honey Coffee Processing - 영상으로 영어 말하기 배우기
레슨 만드는 중...
1
In recent years, a processing method known as honey has become more common, especially in parts of Central America.
2
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,
3
and the seed is allowed to dry in some or all of its fruit mucilage.
4
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.
5
While it shares similarities with the Brazilian pulp natural process, there are differences to both the methodology and the results.
6
As with any type of post -harvest processing, the steps involved vary from place to place.
7
In this video, we'll look at how the Chacon family at Las Lajas Micromil
8
in Costa Rica achieves their coffee's distinct profiles using the honey process.
9
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.
10
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.
11
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.
12
You'll often find yellow, red, and black honeys from different mills, for instance.
13
At Las Lajas, all of the honey coffee starts out the same way.
14
The cherry skin is removed by a depulping machine, but 100 % of the mucilage is left on the seeds.
15
The main focus of producing honey coffees at Las Lajas is in the drying phase.
16
coffees at this mill are taken directly from the depulper to the drying area
17
depending on the weather that day and on what oscar
18
and francisca chacon decide is best for
19
that lot the seeds in their mucilage will be set out to dry in one of several different ways
20
for yellow honeys as seen here coffee's moved onto tarp covered patios under full sun
21
or it's raked into a thin layer for fast even drying.
22
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,
23
rotated, aerated, and raked out by mill staff.
24
During the drying time, the coffee's fermenting and developing the characteristics that are unique to each honey profile.
25
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.
26
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.
27
Each honey style has a slightly different profile.
28
Yellow tends to be the most mild in terms of fruitiness, most closely resembling a washed coffee.
29
Red honey tends to have bigger fruit flavors and sweetness, as well as a noticeably more syrupy body.
30
Black honeys express more whiny, boozy, or jammy characteristics with a creamy body, almost like a lighter version of a natural.
31
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.
32
Once the coffee is fully dried, it'll be stored in its parchment layer in a warehouse until it's ready to be exported.
33
Then the parchment layer will be removed and the coffee gets shipped.
34
We'll see you next time.
✨ 추천 영상
C12
64 문장
(Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening
IELTS PrepUniversity StudentsWorking Adults
B23
17 문장
Sweet Harvests on the M'Nong Plateau | Vietnam Today
University StudentsWorking Adults
B21
167 문장
All Coffees Explained
Business EnglishDaily ConversationUniversity Students
B21
23 문장
Lemongrass Oil | How It's Made
University StudentsWorking Adults
B11
42 문장
The Right Roast Episode 48: Washed Vs Natural
Business EnglishUniversity StudentsWorking Adults
B21
297 문장
This Will Change How You Store Coffee
Business EnglishDaily ConversationUniversity Students
B11
325 문장
WELCOME TO OUR WINERY
Travel EnglishDaily ConversationUniversity Students
B21
151 문장
my low-consumption habits & tips
Business EnglishDaily ConversationUniversity Students
C11
64 문장
How Bees Make Honey
University StudentsWorking Adults
B21
30 문장
How Chocolate Is Made
University StudentsWorking Adults
B163 문장
A fun video we made in Ecuador in 2022 (in English)
Travel EnglishDaily ConversationUniversity Students
B21
98 문장
how to make Coca Cola
Business EnglishDaily ConversationUniversity Students
이 레슨의 어휘와 말하기 포인트
이 말하기 레슨은 영상 “Honey Coffee Processing”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: Honey, coffee, process, drying, Chacon. 이 영상에는 섀도잉할 문장 27개와 단어 611개가 있습니다. 말하는 구간의 길이는 4:31입니다. 화자는 분당 약 135단어의 일정한 속도로 말해서 섀도잉하기에 편한 속도입니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 75%뿐이라 어휘가 어려운 편입니다.
이 영상의 핵심 어휘
영상에 나오는 익혀 둘 만한 단어 15개를 발음, 뜻과 함께 정리했습니다.
| 단어 | 발음 | 뜻 |
|---|---|---|
| layer 명사 | /ˈleɪ̯ɚ/ | 층 |
| mill 명사 | /mɪl/ | 방아, 방앗간 |
| cherry 명사 | /ˈt͡ʃɛɹi/ | 버찌, 체리 |
| seed 명사 | /siːd/ | 씨, 씨앗 |
| depend 동사 | /dɪˈpɛnd/ | 의존하다, ...에 달려 있다 |
| characteristic 명사 | /ˌkæɹ(ə)ktəˈɹɪstɪk/ | 특성, 특징 |
| methodology 명사 | /ˌmɛθ.əˈdɑ.lə.d͡ʒi/ | 방법론 |
| thin 형용사 | /ˈθɪn/ | 가늘다, 얇다 |
| export 명사 | /ˈɛks.pɔɹt/ | 수출품 |
| identical 형용사 | /ɪˈdɛntɪkl̩/ | 동일한, 똑같은 |
| pile 명사 | /paɪl/ | 무더기 |
| mild 형용사 | /ˈmaɪld/ | 온화한 |
| variation 명사 | /ˌvɛəɹiˈeɪʃn̩/ | 변화 |
| warehouse 명사 | /ˈwɛə(ɹ)haʊs/ | 창고 |
| flavor 명사 | /ˈfleɪvə/ | 향미, 풍미 |
주의할 발음
- “th” 소리: methodology /ˌmɛθ.əˈdɑ.lə.d͡ʒi/, thin /ˈθɪn/
- “sh”와 “zh” 소리: variation /ˌvɛəɹiˈeɪʃn̩/, intentional /ɪnˈtɛnʃənəl/
- 긴 단어 — 강세 위치에 주의: characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, methodology /ˌmɛθ.əˈdɑ.lə.d͡ʒi/, primarily /ˈpɹaɪ.mə.ɹə.li/, innovative /ˈɪn.əˌveɪtɪv/, intentional /ɪnˈtɛnʃənəl/
한국어 화자가 어려워하는 소리:
- /f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: flavor /ˈfleɪvə/, ferment /fɚˈmɛnt/, fruity /ˈfɹuːti/
- /v/ — ㅂ(/b/)과 구별하기: vary /ˈvɛəɹi/, innovative /ˈɪn.əˌveɪtɪv/, variation /ˌvɛəɹiˈeɪʃn̩/, flavor /ˈfleɪvə/, harvest /ˈhɑɹ.vəst/
- /z/ — ㅈ이 아니라 성대를 울리는 /s/: resemble /ɹɪˈzɛmbəl/, boozy /ˈbuːzi/
이 영상으로 연습하는 방법
- 먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
- 보통 속도로 한 문장씩 섀도잉하고, 화자의 리듬과 맞을 때까지 반복합니다.
- 자신의 목소리를 녹음해 원본과 비교하고, layer, mill, cherry 같은 단어에 특히 주의합니다.
쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법
쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.