Shadowing Practice: Lessons in Coffee Processing - Processing Methods Comparison - Learn English Speaking with Video

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Hi, my name is Emma Sage and I'm the Technical Services Manager at CQI.

Today I'm going to be talking about a comparison of the main processing methods.

At CQI, to understand coffee processing, we use the anatomy of the coffee fruit and seed because when you understand the anatomy,

you can really describe what is happening during any coffee process.

At At CQI, we use the technical name of the process in our curriculum, which is the column on the right,

natural, honey, mechanically demucilaged, washed, and wet -hulled.

However, you can think of these also botanically, and that is sort of the column on the left.

It's based on the last layer of coffee during the end of drying, so the drying phase.

What is the layer that is present during drying?

There's fruit dried coffee, which means the whole fruit is still there and that's natural.

There is a mucilage dried coffee, which is pulped and the pulp is actively removed or the pulp

and part or the whole of the mucilage is removed mechanically.

In the case where the pulp is actively removed,

that's usually a honey coffee in the case where the pulp and part or whole of the mucilage are removed mechanically.

That's mechanically demucilaged coffee.

There's also parchment dried coffee, which is pulped, but then the mucilage is removed using biological processes.

We call that fermentation.

That is known as the wash process.

Finally, we have seed dried coffee, which is pulped, but then hulled while the coffee is still relatively wet and its name is Wet Hulled.

We're going to go through each of these.

First, the wash process.

This is also known as parchment dried or the wet process.

The flavor profile for this is theoretically floral, sour, citrus fruit, and people refer to it as clean tasting.

This process was developed in the 1850s during the Industrial Revolution

and it was developed in the Caribbean and popularized in Central America to handle higher volumes of coffee.

Now it's used all over the world.

The natural process, otherwise known as fruit dried coffee or dry processed coffee,

we consider sort of the original coffee process because before pulpers and demucilators were developed,

there was just coffee dried in the fruit or in the pod.

And theoretically, these coffees are fruity, whiny, and have fermented notes.

Since coffee originated in Ethiopia, or Arabica anyway, this was traditionally used there, and now everywhere around the world that grows coffee.

However, until recently, this process was mainly used in regions that had water limitations.

Now there's much more experimenting with untraditional or newer processing methods in areas of the world, even if they have lots of water.

Next is honey.

Honey is also known as mucilage dried because it's dried with the mucilage on.

It's also known as pulp natural.

The flavor profile of honey coffees are theoretically fruity, but there's really a large range of profiles.

The honey process can mimic sort of a washed profile, and it can also mimic a natural profile.

It just depends on how that coffee is processed.

Some people say that you take more mucilage off and it more closely resembles a washed coffee.

You leave more mucilage on, it more closely resembles a natural coffee.

And that can be true, but it's not always true.

Depends on lots of other things during processing.

This was developed in Brazil and then also later popularized in Costa Rica,

mainly due to the Costa Ricans trying to deal with some water conservation regulations.

And then we have mechanically demucilized coffee.

This is mucilized dried, otherwise known as pulp natural.

The flavor of mechanically demucilized coffees are theoretically fruity, and they also can have a large range of flavor profiles.

What's the difference between a honey coffee and a mechanically demucilaged coffee?

The mechanically demucilaged coffee has gone through a demucilager.

That is the easiest way to tell.

Now, some people that make honeys make them with demucilagers.

And in that case, I guess, they would be both mechanically demucilaged and honey coffees.

You really just have to ask the right questions.

And again, this technique, this process was developed in Brazil, and it's now used all over the world.

Finally, we have

Wet Hold Coffee.

This one is very unique and is lesser known,

but has such a unique and different and notable processing method

that we included here as one of our five main processing methods.

You can consider it a seed dried coffee

because the coffee is actually hulled so the parchment's taken off while the coffee still has a relatively high moisture content.

This photo on the right is of coffee drying as I like to call it as the naked seeds

So there's no parchment anymore on those seeds, but they are still out on the drying bed.

Theoretically, this results in a musty, earthy, herb -like, chocolatey flavor profile with a heavy body.

And this process is almost exclusively used within Indonesia.

It really seems to have developed to deal with the humid climate in Indonesia

because there was a lot of problems drying coffee in a safe amount of time.

So one way to get the coffee to dry faster would be to remove a moisture barrier, which is the parchment.

You remove the parchment, the naked seed can dry faster.

So it saves time, it saves patio space, and it probably saves spoilage.

Now you know the five main processing methods that we teach at CQI.

This information is part of our CQI Q Processing Level 1 Generalist class.

The course is a classroom -based class, and the information is like this, only there's a lot more.

We have coffee tastings.

We also cover harvesting, sorting, much more in -depth on the processing methods,

chemistry, etc. It's designed for those of us who work on the consuming end of the chain.

Our Q Processing curriculum also includes a Level 2 and Level 3 classes.

The level two is our farm level class and it's for people who work regularly with processing at the mill,

hopefully with decision making power so they can go back to their place of work

and implement changes based on the new information that they gained in our course.

The expert class is a really intensive year long course that includes a remote semester, a field intensive and a capstone project.

It's for processors, mill owners or managers, and innovators and leaders in coffee processing.

Thank you very much for learning about the five main processing methods with me today.

If you want to check out our Q Processing curriculum and all of our other education opportunities at CQI, please visit our website.

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Woordenschat en spreektips bij deze les

Deze spreekles is gebaseerd op de video “Lessons in Coffee Processing - Processing Methods Comparison”. Deze woorden komen het vaakst terug: coffee, processing, process, dried, mechanically. Deze video bevat 85 zinnen en 1122 woorden om na te spreken. Het gesproken deel duurt 7:32. De spreker praat in een gelijkmatig tempo van ongeveer 149 woorden per minuut, prettig om te shadowen. Slechts 78% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.

Belangrijke woorden in deze video

15 woorden uit de video die het leren waard zijn, met uitspraak en betekenis:

Woord	Uitspraak	Betekenis
honey zelfstandig naamwoord	/ˈhʌni/	honing
flavor zelfstandig naamwoord	/ˈfleɪvə/	meug, smaak
theoretically bijwoord		theoretisch
hull zelfstandig naamwoord	/hʌl/	dop
wash werkwoord	/wɑʃ/	wassen, spoelen
curriculum zelfstandig naamwoord	/kəˈɹɪk.jə.ləm/	curriculum
naked bijvoeglijk naamwoord	/ˈneɪkɪd/	naakt, bloot
layer zelfstandig naamwoord	/ˈleɪ̯ɚ/	laag
mill zelfstandig naamwoord	/mɪl/	molen
seed zelfstandig naamwoord	/siːd/	zaad
column zelfstandig naamwoord	/ˈkɒləm/	zuil, kolom
depend werkwoord	/dɪˈpɛnd/	afhangen
anatomy zelfstandig naamwoord	/əˈnætəmi/	anatomie
moisture zelfstandig naamwoord	/ˈmɔɪs.t͡ʃɚ/	vocht
resemble werkwoord	/ɹɪˈzɛmbəl/	gelijken op, lijken op

Phrasal verbs die je zult horen

Woord	Betekenis
check out werkwoord	onderzoeken
take off werkwoord	uittrekken, afzetten

Grammatica in deze video

De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:

Structuur	In de video
Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet	is pulped · is removed · are removed
Betrekkelijke bijzinnen who / which + zin — extra informatie over een persoon of ding	curriculum, which is · coffee, which means · coffee, which is
Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt	have fermented · has gone

Uitspraak om op te letten

De spreker gebruikt 3 samentrekkingen en verkorte vormen, zoals I'm, we're. Spreek ze kort uit, zoals je ze hoort.

De klanken “sh” en “zh”: wash /wɑʃ/, regulation /ˌɹɛɡjʊˈleɪʃən/, conservation /ˌkɑnsə(ɹ)ˈveɪʃən/, traditionally /tɹəˈdɪʃ.ə.nə.li/, limitation /lɪmɪˈteɪʃən/
Lange woorden — let op de klemtoon: curriculum /kəˈɹɪk.jə.ləm/, anatomy /əˈnætəmi/, experiment /ɪkˈspɛɹ.ə.mənt/, regulation /ˌɹɛɡjʊˈleɪʃən/, conservation /ˌkɑnsə(ɹ)ˈveɪʃən/

Klanken die Nederlandstaligen lastig vinden:

Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: naked /ˈneɪkɪd/, seed /siːd/, depend /dɪˈpɛnd/, intensive /ɪnˈtɛnsɪv/, herb /hɜːb/
/æ/ — opener dan de Nederlandse “e”: actively /ˈæktɪvli/, anatomy /əˈnætəmi/, barrier /ˈbæɹi.ə/, mechanically /məˈkænɪkli/, capstone /ˈkæpˌstoʊn/
/w/ — met ronde lippen: wash /wɑʃ/, whiny /ˈwaɪni/

Zo oefen je met deze video

Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
Spreek zin voor zin na op normale snelheid en herhaal elke zin tot je ritme gelijk is aan dat van de spreker.
Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als honey, flavor, theoretically.

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Shadowing Practice: Lessons in Coffee Processing - Processing Methods Comparison - Learn English Speaking with Video

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