Shadowing Practice: Washed Coffee Processing - Learn English Speaking with Video
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The wash process, sometimes known as wet process, is commonly found in many coffee growing countries around the world,
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including parts of Africa and most of Central and South America.
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The methods and equipment used to perform this type of processing are different from place to place, but the design remains universal.
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It's designed to remove the coffee fruit from the coffee seed quickly
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and thoroughly after the coffee is picked so that it can be dried clean in its parchment layer. In this video,
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we'll be exploring just one example of the wash process by
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following along with a producer washing his coffee in the highlands of Peru.
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Generally speaking, the wash process can be an efficient way to prepare coffee seeds for export in climates
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that have cool overnight temperatures and good sun exposure during the day.
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It's also a space saver for small producers who do their own wet milling
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and some of their own drying on their property, as we'll see in this video from Finca Ecologica.
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To begin, coffee is harvested ripe when the coffee is dark red, bright red, purple, or yellow, depending on the variety or cultivar.
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The cherry is selectively picked by hand and carried to a receiving point.
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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.
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Before being depulped, it's weighed, rinsed, and given a first sort for quality.
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Some producers do what's called a float test of their coffee cherries.
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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.
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Whole coffee fruit is then put through the depulper.
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This machine squeezes the seed out of the tough, cherry -like skin, which is known as the fruit's pulp.
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Depulping typically happens as soon as possible in the washed process, usually within 8 to 12 hours of the harvest.
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After depulping, the seeds are still covered in their sticky fruit material, which is called mucilage.
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This mucilage is removed throughout the washing process.
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The sticky seeds are typically transferred to a fermentation tank.
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The pulp leftover is usually used for compost or fuel, or it's discarded.
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Here you can see that the fermentation tank is made from ceramic tile,
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and the coffee is collected in a pile in the bottom of the tank.
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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.
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The seeds will be left like this overnight to ferment in the tank.
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Fermentation happens in every type of post -harvest processing, but in the wash process the producer tries to moderate the time
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and temperature as well as the velocity of the fermentation process.
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Fermentation is useful because it will help soften the fruit mucilage making it easier to remove in the washing.
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The next day, the actual washing begins.
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The producer first makes sure
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that the mucilage has fermented enough by inspecting a sample with his hands to feel how sticky or tacky the material is.
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He then fills the tank with fresh water to submerge the coffee.
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While the coffee is still submerged, he'll agitate it with a long wooden tool.
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The vigorous agitation in the water removes the mucilage, leaving the coffee clean in its parchment layer and ready for drying.
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You can see how the water becomes murky as it starts to fill with mucilage material.
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Farmers often repeat the process of washing the coffee by draining the murky water out
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and refilling the tank with fresh, clean water.
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The water used in this process needs to be purified, treated, or disposed of very carefully.
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The fruit mucilage left behind from the washing will contaminate fresh water or groundwater sources if it's not handled properly.
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On this farm the producer washes his coffee three times.
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While the tank is full of water he also removes any seeds
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that float to the top which is a sign that they are damaged or defective.
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Once the seeds are clean from mucilage, this producer does another quality sort.
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He brings the washed coffee to the drying patios
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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.
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Not all producers use tools like this, but some places like Peru, Costa Rica, and Colombia, this is a fairly common practice.
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Here you can clearly see the uniformity of the coffee that has passed through the sorting device.
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After the final sort, the producer brings the washed coffee to the drying surface and spreads it out.
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In this case you can see that the coffee is being dried on tarps on a wooden patio under a plastic cover.
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The drying environment is designed to control the temperature and airflow in order to dry the coffees efficiently while preserving the quality.
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The seeds are spread into a thin layer on the patio using a wooden rake.
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The coffee will be raked several times a day throughout the drying process to ensure that it dries evenly.
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This happens until it reaches an internal moisture of about 11%, which can take up to one or two weeks depending on the weather.
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After the coffee's dried, it's transported to a storage unit
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or a warehouse in its parchment layer where it will rest in sacks until it's ready to be exported.
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Then the parchment will be removed and the coffee will be shipped.
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Thank you.
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Woordenschat en spreektips bij deze les
Deze spreekles is gebaseerd op de video “Washed Coffee Processing”. Deze woorden komen het vaakst terug: coffee, seed, process, producer, mucilage. Deze video bevat 45 zinnen en 934 woorden om na te spreken. Het gesproken deel duurt 6:08. De spreker praat in een natuurlijk tempo van ongeveer 152 woorden per minuut, dicht bij een alledaags gesprek. Slechts 77% 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 |
|---|---|---|
| wash werkwoord | /wɑʃ/ | wassen, spoelen |
| producer zelfstandig naamwoord | /pɹəˈdjuːsə/ | producent, vervaardiger |
| seed zelfstandig naamwoord | /siːd/ | zaad |
| cherry zelfstandig naamwoord | /ˈt͡ʃɛɹi/ | kers, morel |
| layer zelfstandig naamwoord | /ˈleɪ̯ɚ/ | laag |
| sticky bijvoeglijk naamwoord | /ˈstɪki/ | kleverig, plakkerig |
| wooden bijvoeglijk naamwoord | /ˈwʊdn̩/ | houten |
| harvest zelfstandig naamwoord | /ˈhɑɹ.vəst/ | oogst |
| float werkwoord | /fləʊt/ | drijven |
| export zelfstandig naamwoord | /ˈɛks.pɔɹt/ | export, uitvoer |
| depend werkwoord | /dɪˈpɛnd/ | afhangen |
| overnight bijwoord | /əʊvə(ɹ)ˈnaɪt/ | 's nachts |
| defective bijvoeglijk naamwoord | /dɪˈfɛktɪv/ | gebrekkig, onvolkomen |
| universal bijvoeglijk naamwoord | /ˌjunəˈvɜɹs(ə)l/ | algemeen |
| thin bijvoeglijk naamwoord | /ˈθɪn/ | dun |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| put through werkwoord | doorverbinden |
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 commonly found · is picked · is harvested |
| Betrekkelijke bijzinnen who / which + zin — extra informatie over een persoon of ding | machine, which is · tank, which is · skin, which is |
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | has fermented · has passed |
Uitspraak om op te letten
De spreker gebruikt 3 samentrekkingen en verkorte vormen, zoals we'll, they're. Spreek ze kort uit, zoals je ze hoort.
- De “th”-klanken: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- De klanken “sh” en “zh”: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- Lange woorden — let op de klemtoon: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: seed /siːd/, depend /dɪˈpɛnd/, defective /dɪˈfɛktɪv/, preserve /pɹəˈzɝv/, squeeze /skwiːz/
- /æ/ — opener dan de Nederlandse “e”: mechanical /məˈkænəkəl/, sack /sæk/, ceramic /səˈɹæmɪk/, patio /ˈpæt.i.əʊ/, agitate /ˈæ.d͡ʒɪ.teɪt/
- /w/ — met ronde lippen: wash /wɑʃ/, wooden /ˈwʊdn̩/, warehouse /ˈwɛə(ɹ)haʊs/, weigh /weɪ/, squeeze /skwiːz/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als wash, producer, seed.
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.