Shadowing Practice: (Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening - Learn English Speaking with Video
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Section 2.
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You'll hear a talk between a host and a professor called Alison Downing about cocoa beans.
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First, you have some time to look at questions 11 to 16.
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Now listen carefully and answer questions 11 to 16.
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Hello and welcome to today's talk.
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Here with me is the famous botanist, Professor Alison Downing. So, Alison.
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Tell us something about cocoa beans.
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Cocoa beans, also called cacao beans, are the primary constituent in making chocolate.
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Grown in tropical areas in South and Central America, West Africa and Asia, the cocoa tree is often raised on small family -owned farms.
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When the harvested pots are open to expose the beans, the pulp and cocoa seeds are removed and the rind is discarded.
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The pulp and seeds are then piled in heaps, placed in bins or laid out on grates for several days.
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During this time, the seeds and pulp undergo a process called sweating, where the thick pulp liquefies as it ferments.
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The fermented pulp trickles away, leaving cocoa seeds behind to be collected.
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This is when the beans are harvested and then the bags holding them are ready to be transported.
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But the most important step in processing the cocoa bean is cleaning it.
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Once the beans are unloaded from the railroad cars, the packages are opened and then weighed by machines.
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Then the pots are split and the seeds or beans are covered with a sweet white pulp or mucilage.
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On arrival at the factory, the cocoa beans are sorted and put in a hopper to be cleaned more rigorously.
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The wet beans are then transported to a facility so they can be fermented and dried.
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They are fermented for four to seven days and must be mixed every two days.
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They are dried for five to fourteen days, depending on the climate conditions.
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The fermented beans are dried by spreading them out over a large surface and constantly raking them.
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Then the beans are ready to be roasted.
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Now, roasting takes place at a high temperature and then the beans are boiled in a heated chamber.
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During the roasting process, the beans will be expanded and cracked.
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But prior to this, the beans are trodden and shuffled about using bare human feet.
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During this process, red clay mixed with water is sprinkled over the beans to obtain a finer colour,
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polish and protection against moulds during shipment to factories in the United States, the Netherlands, the United Kingdom and other countries.
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Now, back to what I was saying.
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After the beans are cracked, they need to be cooled.
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Then the roasted beans are sealed in pockets.
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Before you hear the rest of the talk, you have some time to look at questions 17 to 20.
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Now listen and answer questions 17 to 20.
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Well, that is not a simple process, is it?
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But someone told me that different roasting levels of coffee can lead to different kinds of flavours.
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Yes, roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products.
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The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste.
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Unroasted beans contain similar, if not higher levels of acids, protein, sugars and caffeine as those that have been roasted.
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but lack the taste of roasted coffee beans due to the maillard and other chemical reactions that occur during roasting.
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The vast majority of coffee is roasted commercially on a large scale,
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but small -scale commercial roasting has grown significantly with the trend toward single -origin coffees served at specialty shops.
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Some coffee drinkers even roast coffee at home as a hobby
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in order to both experiment with the flavour profile of the beans and ensure the freshest possible roast.
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So here I'm going to introduce some of these roasted coffee beans and their special flavours.
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Now, the first crack is lighter bodied
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and has a higher acidity level with no obvious roast flavour and is popular for its special mild taste.
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This level of roast is ideal for tasting the full original character of the coffee.
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The green beans are raw, unroasted coffee beans.
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They are strictly hard beans with a smoky flavour and are slightly acidic.
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We've also got French roast, and the flavour
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that comes across in French roast coffee usually has more to
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do with the roasting process than the actual quality of the beans.
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By the time the beans are dark enough to qualify as French, most of their original flavour has dissipated.
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In its place come the flavours of caramelising sugar, bittersweet coffee and often a bit of chocolate.
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And finally, espresso smoky, that is,
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coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.
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Espresso is generally thicker than coffee brewed through other methods, has a higher concentration of suspended and dissolved solids and has crema on top.
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As a result of the pressurised brewing process, the flavours and chemicals in a typical cup of espresso are very concentrated.
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Espresso is also the base for other drinks, such as café latte, cappuccino,
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café macchato, café mocha, flat white or café americano.
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That is the end of section two.
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You now have half a minute to check your answers.
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Now turn to section 3
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Thank you.
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Woordenschat en spreektips bij deze les
Deze spreekles is gebaseerd op de video “(Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening”. Deze woorden komen het vaakst terug: bean, coffee, flavour, roasting, cocoa. Deze video bevat 64 zinnen en 880 woorden om na te spreken. Het gesproken deel duurt 8:08. De spreker praat langzaam, ongeveer 108 woorden per minuut, zodat je tijd hebt om elke klank na te doen. Slechts 72% 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 |
|---|---|---|
| bean zelfstandig naamwoord | /ˈbi(ː)n/ | boon |
| roast werkwoord | /ɹoʊst/ | roosteren, grillen |
| cocoa zelfstandig naamwoord | /ˈkəʊ.kəʊ/ | cacao |
| seed zelfstandig naamwoord | /siːd/ | zaad |
| crack zelfstandig naamwoord | /kɹæk/ | barst, breuk |
| thick bijvoeglijk naamwoord | /θɪk/ | dik, dikke |
| pot zelfstandig naamwoord | /pɑt/ | pot |
| harvest zelfstandig naamwoord | /ˈhɑɹ.vəst/ | oogst |
| boil werkwoord | /bɔɪ(ə)l/ | koken, aan de kook brengen |
| vast bijvoeglijk naamwoord | /væst/ | enorm |
| pocket zelfstandig naamwoord | /ˈpɑ.kɪt/ | zak |
| chamber zelfstandig naamwoord | /ˈt͡ʃeɪ̯mbɚ/ | slaapkamer |
| occur werkwoord | /əˈkɜː/ | plaatsvinden |
| carefully bijwoord | /ˈkɛɹf(ə)li/ | voorzichtig |
| package zelfstandig naamwoord | /ˈpæk.ɪd͡ʒ/ | pak |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| come across werkwoord | overkomen |
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 often raised · are removed · are then piled |
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | have been roasted · has grown · has dissipated |
Uitspraak om op te letten
De spreker gebruikt 3 samentrekkingen en verkorte vormen, zoals I'm, we've, you'll. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: polish /ˈpɑ.lɪʃ/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, specialty /ˈspɛʃ.əl.ti/, shipment /ˈʃɪpmənt/, shuffle /ˈʃʌfəl/
- Lange woorden — let op de klemtoon: experiment /ɪkˈspɛɹ.ə.mənt/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, acidity /əˈsɪd.ɪ.ti/, cappuccino /ˌkæpəˈt͡ʃinoʊ/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: seed /siːd/, package /ˈpæk.ɪd͡ʒ/, acid /ˈæsɪd/, expand /ɪkˈspænd/, railroad /ˈɹeɪlɹoʊd/
- /æ/ — opener dan de Nederlandse “e”: crack /kɹæk/, vast /væst/, package /ˈpæk.ɪd͡ʒ/, acid /ˈæsɪd/, expand /ɪkˈspænd/
- /g/ — een harde plofklank, geen Nederlandse “g”: undergo /ˌʌndɚˈɡoʊ/, grasshopper /ˈɡɹæsˌhɑpəɹ/, grate /ˈɡɹeɪt/
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 bean, roast, cocoa.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.