쉐도잉 연습: What is Vietnamese Coffee ( & How to Make it) - 영상으로 영어 말하기 배우기

A lot of us think of coffee as a fuel.

Something to grab and go.

Something fast.

What if I told you this coffee was meant to be slow?

In a world that rewards you for your speed, Vietnamese coffee rewards you for your patience.

So today, I want to show you a coffee

that taught me how to slow down

and the culture that's been doing it long before the rest of us try to catch up.

I'll be sharing the story, history, and recipe for Vietnamese coffee.

Okay, believe it or not, my first ever sip of coffee was at the ripe age of three.

And my grandpa was the one that taught me how to brew my first ever cup.

But I was always impatient with it.

I hated waiting.

I tried to twist the pressure plate to make it looser, shake it up, mix it, anything to make it go by faster.

But it always dripped the same.

But first, why does Vietnamese coffee brew like this?

When the French colonized Vietnam in the 1800s, they brought coffee with them.

First came Arabica in 1857, planted by French missionaries.

But Vietnam's climate had other plans.

In 1908, the French introduced Robusta beans to the central highlands, and suddenly everything clicked.

Robusta thrived in Vietnam's lowlands and humidity.

It was hardier, disease-resistant, and produced almost double the yield of Arabica.

It also contained nearly twice the caffeine, and was significantly more bitter.

Here's something wild.

Vietnam is now the second largest coffee producer in the world, right behind Brazil and 97% of it is Robusta.

And that condensed milk, it wasn't just for taste.

Mind you, in the 1850s, fresh milk was nearly impossible to ship and keep in Vietnam's tropical climate.

But condensed milk was self-stable.

It was accessible and it balanced the bitterness of the coffee perfectly.

So what started as a shipping problem became the soul of Vietnamese coffee.

But here's where it gets interesting because the French brought the ingredients, but what they didn't have was a way to make it accessible.

Enter the Fien filter.

This little device was made out of necessity.

The Fiend became the great equalizer.

It was cheap, portable, and requiring nothing but gravity.

I remember when I got my Fiend in Vietnam, I got it for around 15 to 20,000 VND, which is less than a US dollar

and equal to maybe a cup of coffee that you get at a local cafe in Vietnam.

And it just goes to show you how affordable and accessible this device can be for the people there.

Also, what's so beautiful about the Fiend is that its limitation became its philosophy.

But anyways enough talking about it let me show you how to brew a cup.

So how I like to prep my coffee is I like to just take the fien, take the lid and put it right underneath the filter just like

so and then we're gonna take out our pressure plate and put it to the side for now.

This way we can put our ground coffee into the chamber

and not worry about it like getting all over the place or dripping into our cup later on.

So I'm gonna do about two tablespoons, roughly.

Then I like to just shake the chamber around a little bit just so that the grounds can settle down, even out for the pressure plate that goes on top later.

Speaking of the pressure plate, we're gonna take our pressure plate and place it gently on top.

Just add a little pressure, push it down just a little bit.

If yours is the twist on kind, then you wanna just twist it to the point of it touching the grounds, but not too tight because then it will create a slower drip for the coffee.

A lot of people like to bloom the coffee right on top of the cup, but what I like to do is bloom it

while the lid is kind of just acting as a dish to collect the water.

We're gonna put our coffee aside for now and we're gonna prep our cup for cafe sua.

If you're just gonna make black coffee, then ignore this whole step.

Take your condensed milk and we're going to add as much as you want.

We're gonna measure with the heart because I like mine sweet, but if you don't like yours too sweet, you can add a little bit.

Once that minute is up, we're gonna place our fien right on top of our condensed milk, and as you can see,

there are no grounds coming through because it is now all compact into that little...

We're just gonna go straight into filling our fien all the way to the top, just like so.

Last but not least, we are going to put our lid on top.

And now we wait.

Personally, I really love watching Vietnamese coffee drip

because it just amazes me how simple this little device is and just how delicious of a coffee it can brew.

In Vietnam, while people wait for their coffee, they just sit on their plastic stools outside, catch up with their friends, watch all the mopeds go by, have a conversation.

It's part of their routine, it's part of their day, and it's never a nuisance to wait.

It's always part of the process and that's kind of what I love about waiting for this coffee to drip.

So it should take roughly five to ten minutes for this to completely drip through.

If it takes any longer than that we can take a look at the course of the grind.

We can make it a little coarser.

We can loosen up the pressure plate just a little bit and see how that affects the drip.

Alright, we are just about done.

There are a There are a couple more drops, but that's pretty much it.

All right, I'm gonna take this to the side.

Be careful not to make a mess everywhere.

I tend to always make a mess.

And this is your cafe sua.

You get your coffee, about three to four ounces of it, and your layer of condensed milk.

We have our trusty spoon.

So just mix this up.

Depending on how you like it, you can have it as is.

So this is just having it hot.

or you can have it iced.

So let me show you how to do that.

All right, so I'm back with my cup of ice, filled all the way to the top just the way I like it.

So the trick to making any iced beverage

and limiting the amount of water that's melted from the ice

is to pour hot liquid into ice instead of putting ice into hot liquid.

I've tried, I've experimented it, and overall the taste of the coffee is just a lot stronger and less watered down.

So let's take our cup of coffee, still hot.

We're gonna pour it right into our cup.

Be very careful not to make a mess.

I always do.

Then you can just give it a very good mix to make sure it's all iced up

and cold and there you have it!

Which is just one of the many ways to enjoy Vietnamese coffee.

So let me go ahead and show you other ways that we can prepare it.

This is a baxi, a drink that's more milk than coffee.

It was created for people who didn't love bitterness but still wanted to be part of the coffee ritual.

So first we'll brew the coffee the same way we did before, fill the fiend with coffee grounds, bloom it, then fill it with water all the way up.

This is optional, but a lot of people like to froth up their coffee.

100

It creates a nice foam and mouthfeel for when you taste the coffee.

101

Now get your cup, add as much condensed milk as your heart desires, some milk, and mix until the condensed milk is completely dissolved.

102

Gently add your ice till it reaches the top, then pour over your frothed coffee.

103

And there you have it, a drink that is gentle and approachable.

104

It's a reminder that you don't have to jump straight into bitterness to belong here.

105

Next is cafe muy, or salted coffee.

106

The salt softens the bitterness, deepens the sweetness, and makes the coffee taste rounder and smoother.

107

It's proof that sometimes the smallest addition can completely change how something feels.

108

First, we'll line our cup with some condensed milk, and you know the drill by now, so brew the coffee how you normally would.

109

After it's done dripping, you can mix and set it aside.

110

Now we will work on the salted foam.

111

Add 1 tablespoon of condensed milk, 3 tablespoons of heavy cream,

112

2 tablespoons of milk, a few dashes of salt,

113

then whisk it up with the frother until it thickens and doubles in size.

114

Now for the fun part, the assembly.

115

Grab your cup, fill it with ice, pour in your coffee mixture, then top it off with your salted foam.

116

It's a super simple way to elevate your coffee and make it a little more special.

117

The salted foam balances the bitterness, sweetness, and sharp edges just right.

118

Vietnamese coffee is a part of my culture and will always be one of my favorite ways to have coffee.

119

But admittedly, it does take a while to trip and I used to think that the wait was the obstacle.

120

Like it was something that I had to fix.

121

And we live in this world where we celebrate speed and we prioritize optimization and somewhere along the way

122

patience became an inconvenience instead of practice.

123

And then comes the fiendrip.

124

It doesn't care about your schedule and it brews at the pace

125

that it brews and you either accept it or you make a bad coffee.

126

And maybe that's what we need more of.

127

Things that don't necessarily bend to our urgency.

128

Things that say you can only have this if you are willing to slow down.

129

So next time you have a good Nwiz coffee, don't fight the drip.

130

Remind yourself that some things are worth the wait.

131

Nwiz, thank you so much for watching this video.

132

I hope you've learned something or have found a new coffee that you can enjoy.

133

Thank you and I'll see you guys in the next video.

134

Bye!

✨ 추천 영상

111 문장

Let's Explore Why Pho Is Famous Food from Vietnam - History and How to Enjoy Pho

Travel EnglishDaily ConversationUniversity Students

276 문장

English Podcast Theo Chủ Đề | VỈA HÈ VIỆT NAM

Travel EnglishDaily ConversationUniversity Students

158 문장

Vietnamese Coffee Was Easy… Coconut Coffee Took 3 Tries 😂

Travel EnglishTeensDaily Conversation

이 레슨의 어휘와 말하기 포인트

이 영상에는 섀도잉할 문장 134개와 단어 1754개가 있습니다. 말하는 구간의 길이는 8:56입니다. 화자는 분당 약 196단어로 빠르게 말하므로 연음과 약하게 발음되는 소리가 많습니다. 단어의 82%가 영어에서 가장 많이 쓰이는 3,000단어에 속합니다. 나머지는 연습 전에 미리 확인해 두세요.

이 영상의 핵심 어휘

영상에 나오는 덜 흔한 단어 15개를 발음, 뜻과 함께 정리했습니다.

pour /poɹ/ (동사) — 붓다. To cause (liquid, or liquid-like substance) to flow in a stream, either out of a container or into it.
foam /ˈfɔʊ̯m/ (명사) — 거품. A substance composed of a large collection of bubbles or their solidified remains, especially
chamber /ˈt͡ʃeɪ̯mbɚ/ (명사) — 침실. The private room of an individual, especially of someone wealthy or noble.
liquid /ˈlɪk.wɪd/ (명사) — 액체. A substance that is flowing, and keeping no shape, such as water; a substance of which the molecules, while not tending to separate from one another like those…
reward /ɹɪˈwɔɹd/ (명사) — 상, 보수. Something of value given in return for an act.
shake /ˈʃeɪk/ (동사) — 흔들리다. To cause (something) to move rapidly in opposite directions alternatingly.
filter /ˈfɪltɚ/ (명사) — 여과기, 필터. A device which separates a suspended, dissolved, or particulate matter from a fluid, solution, or other substance; any device that separates one substance from…
patience /ˈpeɪ̯.ʃəns/ (명사) — 참을성, 인내. The quality of being patient.
gently /ˈd͡ʒɛntli/ (부사) — 부드럽게, 살포시. Without strong force or quickness: softly, lightly.
ignore /ɪɡˈnɔː/ (동사) — 무시하다. To deliberately not listen or pay attention to.
sharp /ʃɑɹp/ (형용사) — 날카로운. Terminating in a point or edge, especially one that can cut or pierce easily; not dull, obtuse, or rounded.
stable /ˈsteɪ.bəl/ (명사) — 마구간, 축사. A building, wing or dependency set apart and adapted for lodging and feeding (and training) ungulates, especially horses.
loose /lus/ (형용사) — 헐렁하다. Not fixed in place tightly or firmly.
producer /pɹəˈdjuːsə/ (명사) — 생산자, 제작자. An individual or organization that creates goods and services.
layer /ˈleɪ̯ɚ/ (명사) — 층. A single thickness of some material covering a surface.

주의할 발음

화자는 gonna, we're, don't 같은 축약형과 약화된 형태를 40번 사용합니다. 들리는 대로 짧게 발음하세요.

“th” 소리: smooth /smuːð/, underneath /ˌʌndɚˈniθ/, thrive /θɹajv/, froth /ˈfɹɒθ/, mouthfeel /ˈmaʊθˌfil/
“sh”와 “zh” 소리: shake /ˈʃeɪk/, patience /ˈpeɪ̯.ʃəns/, sharp /ʃɑɹp/, delicious /dɪˈlɪ.ʃəs/, dish /dɪʃ/
긴 단어 — 강세 위치에 주의: accessible /əkˈsɛs.ɪ.bəl/, necessarily /ˌnɛs.əˈsɛɹ.ə.li/, experiment /ɪkˈspɛɹ.ə.mənt/, affordable /əˈfɔɹ.də.bəl/, necessity /nɪˈsɛsəti/

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, pour, foam, chamber 같은 단어에 특히 주의합니다.

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	was meant · was made · was created
현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때	I've tried · you've learned
관계절 who / which + 절 — 사람이나 사물에 대한 추가 정보	VND, which is · people who didn

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: What is Vietnamese Coffee ( & How to Make it) - 영상으로 영어 말하기 배우기

This is why Starbucks Struggles in Vietnam

Fish Sauce – The Soul of Vietnamese Cuisine 🐟🇻🇳 | Nước Mắm Explained

Giới thiệu Văn Hoá Trà Việt Nam bằng tiếng Anh | Vietnamese Tea Culture 🇻🇳

How to Make (And Pronounce) Four Vietnamese Dishes | The Social

Why are so many Foreigners leaving Da Nang?

A multilingual sweet soup vendor in Hội An | Vietnam Today

How to Order Coffee in Australia ☕ | Learn Australian English

$1 vs $50 Street Food Tour in Vietnam — Huge Difference?

Roasted pork bánh mì: A taste of culture | Vietnam Today