쉐도잉 연습: The life cycle of a cup of coffee - A.J. Jacobs - YouTube로 영어 말하기 배우기

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How many people does it take to make a cup of coffee?
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How many people does it take to make a cup of coffee?
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For many of us, all it takes is a short walk and a quick pour.
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But this simple staple is the result of a globe-spanning process whose cost and complexity are far greater than you might imagine.
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It begins in a place like the remote Colombian town of Pitalito.
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Here, family farms have clear-cut local forests to make room for neat rows of coffea trees.
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These shrub-like plants were first domesticated in Ethiopia and are now cultivated throughout equatorial regions.
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Each shrub is filled with small berries called coffee cherries.
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Since fruits on the same branch can ripen at different times,
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they're best picked by hand.
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But each farm has its own method for processing the fruit.
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In Pitilito, harvesters toil from dawn to dusk at high altitudes,
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often picking over 25 kilograms per shift for very low wages.
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The workers deliver their picked cherries to the wet mill.
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This machine separates the seeds from the fruit,
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and then sorts them by density.
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The heaviest, most flavorful seeds sink to the bottom of the mill,
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where they're collected and taken to ferment in a tub of water for one or two days.
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Then, workers wash off the remaining fruit and put the seeds out to dry.
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Some farms use machines for this process,
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but in Pitilito, seeds are spread onto large, mesh racks.
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Over the next three weeks,
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workers rake the seeds regularly to ensure they dry evenly.
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Once the coffee beans are dry,
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a truck takes them to a nearby mill with several specialized machines.
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An air blower resorts the seeds by density,
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an assortment of sieves filter them by size,
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and an optical scanner sorts by color.
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At this point, professionals called Q-graders select samples of beans to roast and brew.
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In a process called cupping,
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they evaluate the coffee's taste,
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aroma, and mouthfeel to determine its quality.
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These experts give the beans a grade and get them ready to ship.
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Workers load burlap sacks containing up to 70 kilograms of dried and sorted coffee beans onto steel shipping containers,
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each able to carry up to 21 metric tons of coffee.
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From tropical ports, cargo ships crewed by over 25 people transport coffee around the world.
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But no country imports more coffee than the United States,
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New York City alone, consuming millions of cups every day.
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After the long journey from Columbia to New Jersey,
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our coffee beans pass through customs.
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Once dock workers unload the container,
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a fleet of 18-wheelers transport the coffee to a nearby warehouse,
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and then to a roastery.
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Here, the beans go into a roasting machine,
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stirred by a metallic arm and heated by a gas-powered fire.
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Nearby sensors monitor the coffee's moisture level,
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chemical stability, and temperature, while trained coffee engineers manually adjust these levels throughout the 12-minute roasting cycle.
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This process releases oil within the seed,
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transforming the seeds into grindable,
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brewable beans with a dark brown color and rich aroma.
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After roasting, workers pack the beans into five-pound bags,
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which a fleet of vans deliver to cafes and stores across the city.
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The coffee is now so close you can smell it,
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but it needs more help for the final stretch.
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Each coffee company has a head buyer who carefully selects beans from all over the world.
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Logistics teams manage bean delivery routes,
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and brave baristas across the city serve this caffeinated elixir to scores of hurried customers.
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All in all, it takes hundreds of people to get coffee to its intended destination,
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and that's not counting everyone maintaining the infrastructure that makes the journey possible.
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Many of these individuals work for low pay in dangerous conditions,
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and some aren't paid at all.
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So while we might marvel at the global network behind this commodity,
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let's make sure we don't value the final product more than the people who make it.

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이 수업에 대해

이번 수업에서는 커피의 생애 주기에 대해 배웁니다. 커피 한 잔을 만드는 데 필요한 과정과 그 복잡성을 이해하고, 다양한 영어 표현과 단어를 익힐 것입니다. 특히, 이 영상을 통해 우리는 영어 쉐도잉(영어 shadow speak) 연습을 하여 발음과 억양을 개선할 수 있습니다. 커피 생산 과정의 독특한 이야기를 통해 글로벌 비즈니스의 복잡성을 배우며, 유튜브 영어 공부에 필요한 실력을 키워 봅시다.

주요 어휘 및 구문

  • 커피 체리 (coffee cherries) - 커피 나무에서 자라는 열매
  • 수확 (harvesting) - 농작물을 거두는 과정
  • 발효 (fermentation) - 효모가 작용하여 식품의 성질이 변하는 과정
  • 물리적 특성 (physical properties) - 물질의 물리적인 특징
  • 구운 커피 원두 (roasted coffee beans) - 열을 가해 구운 커피 씨앗
  • 품질 평가 (quality evaluation) - 제품의 질을 평가하는 과정
  • 물류 팀 (logistics team) - 배송을 관리하는 그룹
  • 저임금 근무 (low wage labor) - 낮은 임금을 받고 일하는 노동

연습 팁

이 비디오의 속도가 적당하기 때문에 영어 쉐도잉 연습을 하기에 최적입니다. 쉐도잉(Shadowing)을 통해 발음을 더욱 자연스럽게 만들 수 있습니다. 영상의 주요 내용을 듣고 따라 말해 보세요. 특히, 발효와 품질 평가와 같은 전문 용어를 연습하면서 사용해 보세요. 자신의 목소리를 녹음한 후 들어보며 억양과 발음을 교정해 보세요. 더빙처럼 따라하면서 문장의 리듬과 흐름을 느끼는 것이 중요합니다. 나아가, IELTS 스피킹 시험 준비에도 좋은 연습이 될 것입니다. 매일 10분씩 시간을 내어 유튜브 영어 공부를 하며 꾸준히 연습하세요!

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.

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