쉐도잉 연습: Washed Coffee Processing - 영상으로 영어 말하기 배우기
연습 모드 선택
각 모드는 전체 화면 연습실로 열립니다.
60 문장
문장이 너무 짧거나 길면 Edit를 눌러 조정하세요.
1
The wash process, sometimes known as wet process, is commonly found in many coffee growing countries around the world,
2
including parts of Africa and most of Central and South America.
3
The methods and equipment used to perform this type of processing are different from place to place, but the design remains universal.
4
It's designed to remove the coffee fruit from the coffee seed quickly
5
and thoroughly after the coffee is picked so that it can be dried clean in its parchment layer. In this video,
6
we'll be exploring just one example of the wash process by
7
following along with a producer washing his coffee in the highlands of Peru.
8
Generally speaking, the wash process can be an efficient way to prepare coffee seeds for export in climates
9
that have cool overnight temperatures and good sun exposure during the day.
10
It's also a space saver for small producers who do their own wet milling
11
and some of their own drying on their property, as we'll see in this video from Finca Ecologica.
12
To begin, coffee is harvested ripe when the coffee is dark red, bright red, purple, or yellow, depending on the variety or cultivar.
13
The cherry is selectively picked by hand and carried to a receiving point.
14
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.
15
Before being depulped, it's weighed, rinsed, and given a first sort for quality.
16
Some producers do what's called a float test of their coffee cherries.
17
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.
18
Whole coffee fruit is then put through the depulper.
19
This machine squeezes the seed out of the tough, cherry -like skin, which is known as the fruit's pulp.
20
Depulping typically happens as soon as possible in the washed process, usually within 8 to 12 hours of the harvest.
21
After depulping, the seeds are still covered in their sticky fruit material, which is called mucilage.
22
This mucilage is removed throughout the washing process.
23
The sticky seeds are typically transferred to a fermentation tank.
24
The pulp leftover is usually used for compost or fuel, or it's discarded.
25
Here you can see that the fermentation tank is made from ceramic tile,
26
and the coffee is collected in a pile in the bottom of the tank.
27
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.
28
The seeds will be left like this overnight to ferment in the tank.
29
Fermentation happens in every type of post -harvest processing, but in the wash process the producer tries to moderate the time
30
and temperature as well as the velocity of the fermentation process.
31
Fermentation is useful because it will help soften the fruit mucilage making it easier to remove in the washing.
32
The next day, the actual washing begins.
33
The producer first makes sure
34
that the mucilage has fermented enough by inspecting a sample with his hands to feel how sticky or tacky the material is.
35
He then fills the tank with fresh water to submerge the coffee.
36
While the coffee is still submerged, he'll agitate it with a long wooden tool.
37
The vigorous agitation in the water removes the mucilage, leaving the coffee clean in its parchment layer and ready for drying.
38
You can see how the water becomes murky as it starts to fill with mucilage material.
39
Farmers often repeat the process of washing the coffee by draining the murky water out
40
and refilling the tank with fresh, clean water.
41
The water used in this process needs to be purified, treated, or disposed of very carefully.
42
The fruit mucilage left behind from the washing will contaminate fresh water or groundwater sources if it's not handled properly.
43
On this farm the producer washes his coffee three times.
44
While the tank is full of water he also removes any seeds
45
that float to the top which is a sign that they are damaged or defective.
46
Once the seeds are clean from mucilage, this producer does another quality sort.
47
He brings the washed coffee to the drying patios
48
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.
49
Not all producers use tools like this, but some places like Peru, Costa Rica, and Colombia, this is a fairly common practice.
50
Here you can clearly see the uniformity of the coffee that has passed through the sorting device.
51
After the final sort, the producer brings the washed coffee to the drying surface and spreads it out.
52
In this case you can see that the coffee is being dried on tarps on a wooden patio under a plastic cover.
53
The drying environment is designed to control the temperature and airflow in order to dry the coffees efficiently while preserving the quality.
54
The seeds are spread into a thin layer on the patio using a wooden rake.
55
The coffee will be raked several times a day throughout the drying process to ensure that it dries evenly.
56
This happens until it reaches an internal moisture of about 11%, which can take up to one or two weeks depending on the weather.
57
After the coffee's dried, it's transported to a storage unit
58
or a warehouse in its parchment layer where it will rest in sacks until it's ready to be exported.
59
Then the parchment will be removed and the coffee will be shipped.
60
Thank you.
앱 다운로드
유창하게 말하는 데 필요한 모든 것
AI 발음 평가문장마다 점수 확인
IPA 발음 연습모든 소리 마스터
단어 학습나만의 단어장 만들기
단어 게임놀면서 외우기
같은 채널
FOR YOU
추천 영상
C12
85 문장
Lessons in Coffee Processing - Processing Methods Comparison
Daily ConversationUniversity Students
C19
25 문장
How Wool Is Made: From Farm to Fashion
Daily ConversationUniversity Students
C11
102 문장
Module 1: What is Supply Chain Management? (ASU-WPC-SCM) - ASU's W. P. Carey School
Daily ConversationUniversity Students
C11
79 문장
Anaerobic Fermentation of Coffee 🧬☕
Daily ConversationUniversity StudentsWorking Adults
B24
34 문장
RE2 Unit 7A
Daily ConversationUniversity Students
C11
14 문장
How Distillation Columns Separate Chemicals
Daily ConversationUniversity Students
C12
20 문장
The Semiconductor Production Process Explained Clearly
Daily ConversationUniversity StudentsWorking Adults
C12
38 문장
Bourbon Coffee: Origins, Varieties & Flavour Profiles Explained
Daily ConversationUniversity StudentsWorking Adults
C11
30 문장
Traditional mugwort products in Japan | Vietnam Today
Daily ConversationUniversity StudentsWorking Adults
C164 문장
Iran’s $60B Oil Machine: How Millions of Barrels Reach the USA
Daily ConversationUniversity StudentsWorking Adults
C11
198 문장
The Dirty Business Behind Caffeine
Daily ConversationUniversity StudentsWorking Adults
B23
320 문장
What a Day at a Japanese Fish Market Auction is like
Business EnglishDaily ConversationUniversity Students
이 레슨의 어휘와 말하기 포인트
이 말하기 레슨은 영상 “Washed Coffee Processing”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: coffee, seed, process, producer, mucilage. 이 영상에는 섀도잉할 문장 45개와 단어 934개가 있습니다. 말하는 구간의 길이는 6:08입니다. 화자는 분당 약 152단어로, 일상 대화에 가까운 자연스러운 속도로 말합니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 77%뿐이라 어휘가 어려운 편입니다.
이 영상의 핵심 어휘
영상에 나오는 익혀 둘 만한 단어 15개를 발음, 뜻과 함께 정리했습니다.
| 단어 | 발음 | 뜻 |
|---|---|---|
| wash 동사 | /wɑʃ/ | 씻다 |
| producer 명사 | /pɹəˈdjuːsə/ | 생산자, 제작자 |
| seed 명사 | /siːd/ | 씨, 씨앗 |
| cherry 명사 | /ˈt͡ʃɛɹi/ | 버찌, 체리 |
| layer 명사 | /ˈleɪ̯ɚ/ | 층 |
| wooden 형용사 | /ˈwʊdn̩/ | 목조 |
| harvest 명사 | /ˈhɑɹ.vəst/ | 수확 |
| export 명사 | /ˈɛks.pɔɹt/ | 수출품 |
| depend 동사 | /dɪˈpɛnd/ | 의존하다, ...에 달려 있다 |
| pulp 명사 | /pʊlp/ | 펄프, 팔프 |
| universal 형용사 | /ˌjunəˈvɜɹs(ə)l/ | 우주(宇宙)의, 우주적 |
| thin 형용사 | /ˈθɪn/ | 가늘다, 얇다 |
| carefully 부사 | /ˈkɛɹf(ə)li/ | 주의하여, 조심스럽게 |
| exposure 명사 | /ɪkˈspəʊ.ʒə(ɹ)/ | 노출, 로출 |
| efficient 형용사 | /ɪˈfɪʃənt/ | 효율적인 |
영상에 나오는 구동사
| 단어 | 뜻 |
|---|---|
| put through 동사 | 바꿔주다 |
이 영상의 문법
화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.
| 문형 | 영상 속 표현 |
|---|---|
| 수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점 | is commonly found · is picked · is harvested |
| 관계절 who / which + 절 — 사람이나 사물에 대한 추가 정보 | machine, which is · tank, which is · skin, which is |
| 현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때 | has fermented · has passed |
주의할 발음
화자는 we'll, they're 같은 축약형과 약화된 형태를 3번 사용합니다. 들리는 대로 짧게 발음하세요.
- “th” 소리: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- “sh”와 “zh” 소리: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- 긴 단어 — 강세 위치에 주의: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
한국어 화자가 어려워하는 소리:
- /f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: float /fləʊt/, defective /dɪˈfɛktɪv/, carefully /ˈkɛɹf(ə)li/, efficient /ɪˈfɪʃənt/, farmer /ˈfɑɹ.mɚ/
- /v/ — ㅂ(/b/)과 구별하기: harvest /ˈhɑɹ.vəst/, overnight /əʊvə(ɹ)ˈnaɪt/, defective /dɪˈfɛktɪv/, universal /ˌjunəˈvɜɹs(ə)l/, preserve /pɹəˈzɝv/
- /z/ — ㅈ이 아니라 성대를 울리는 /s/: preserve /pɹəˈzɝv/, squeeze /skwiːz/, dispose /dɪsˈpoʊz/
이 영상으로 연습하는 방법
- 먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
- 0.75배속으로 한 문장씩 섀도잉을 시작하고, 익숙해지면 보통 속도로 돌아갑니다.
- 자신의 목소리를 녹음해 원본과 비교하고, wash, producer, seed 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.