쉐도잉 연습: Vietnamese Coffee Was Easy… Coconut Coffee Took 3 Tries 😂 - 영상으로 영어 말하기 배우기

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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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이 레슨의 어휘와 말하기 포인트

이 B1 수준 말하기 레슨은 영상 “Vietnamese Coffee Was Easy… Coconut Coffee Took 3 Tries 😂”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: coffee, coconut, jar, Vietnamese, pour. 이 영상에는 섀도잉할 문장 158개와 단어 1584개가 있습니다. 말하는 구간의 길이는 13:46입니다. 화자는 분당 약 115단어의 일정한 속도로 말해서 섀도잉하기에 편한 속도입니다. 단어의 83%가 영어에서 가장 많이 쓰이는 3,000단어에 속합니다. 나머지는 연습 전에 미리 확인해 두세요.

이 영상의 핵심 어휘

영상에서 가장 어려운 단어 15개를 발음, 뜻과 함께 정리했습니다.

단어	발음	뜻
coconut 명사	/ˈkəʊ.kə.nʌt/	코코넛, 야자열매
pour 동사	/poɹ/	붓다
filter 명사	/ˈfɪltɚ/	여과기, 필터
boil 동사	/bɔɪ(ə)l/	비등하다, 끓다
sweeten 동사	/ˈswiːtən/	달게 하다
scoop 명사	/skup/	스쿠프
flavor 명사	/ˈfleɪvə/	향미, 풍미
stir 동사	/stɝ/	휘젓다
melt 동사	/mɛlt/	녹다, 녹이다
barista 명사	/bəˈɹis.tə/	바리스타
lukewarm 형용사	/ˌl(j)uk.ˈwɔɹm/	미지근한
submerge 동사	/səbˈmɝd͡ʒ/	잠수시키다, 액체에 넣다.
sweetness 명사	/ˈswitnəs/	단맛, 감미
tablespoon 명사	/ˈteɪbəlˌspun/	테이블스푼
teapot 명사	/ˈti.pɔt/	찻주전자, 티포트

영상에 나오는 구동사

단어	발음	뜻
break out 동사		탈출하다
come out 동사	/ˌkʌm ˈaʊt/	나오다

따라 말해 볼 만한 문장

영상에 나오는 짧고 완결된 문장으로, 일상 대화에서 그대로 쓸 수 있습니다:

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?

이 영상의 문법

화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.

문형	영상 속 표현
현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때	We've tried · has dripped · It's probably been
수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점	is put · is called
“should” 조언 should + 동사 — 하는 것이 좋은 일을 말할 때	should probably use · Should I put · Should I stir
“might / may” 가능성 might/may + 동사 — 가능하지만 확실하지 않은 일	may know · Might be

주의할 발음

화자는 we're, I'm, gonna 같은 축약형과 약화된 형태를 60번 사용합니다. 들리는 대로 짧게 발음하세요.

“sh”와 “zh” 소리: extraction /ɪkˈstɹækʃən/, dish /dɪʃ/, shake /ˈʃeɪk/
긴 단어 — 강세 위치에 주의: longevity /lɒnˈd͡ʒɛv.ɪ.ti/, refrigerator /ɹɪˈfɹɪd͡ʒ.əˌɹeɪ.tɚ/

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, coconut, pour, filter 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.

섀도잉 방법: 단계별 전체 가이드 읽기 →

쉐도잉 연습: Vietnamese Coffee Was Easy… Coconut Coffee Took 3 Tries 😂 - 영상으로 영어 말하기 배우기

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