Prática de Shadowing: (Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening - Aprenda a falar inglês com vídeo

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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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Vocabulário e dicas de fala para esta lição

Esta aula de conversação usa o vídeo “(Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening”. As palavras que mais se repetem: bean, coffee, flavour, roasting, cocoa. Este vídeo tem 64 frases e 880 palavras para praticar shadowing. A fala dura 8:08. O falante fala devagar, cerca de 108 palavras por minuto, o que dá tempo para imitar cada som. Apenas 72% das palavras estão entre as 3.000 mais comuns do inglês, por isso o vocabulário é exigente.

Vocabulário principal deste vídeo

15 palavras do vídeo que vale a pena aprender, com pronúncia e significado:

PalavraPronúnciaSignificado
bean substantivo/ˈbi(ː)n/feijão
roast verbo/ɹoʊst/assar
cocoa substantivo/ˈkəʊ.kəʊ/semente de cacau
pulp substantivo/pʊlp/polpa, massa
seed substantivo/siːd/semente
crack substantivo/kɹæk/fenda, rachadura
brew verbo/bɹuː/infundir
thick adjetivo/θɪk/espesso, grosso
pot substantivo/pɑt/pote, panela
harvest substantivo/ˈhɑɹ.vəst/colheita
boil verbo/bɔɪ(ə)l/ferver
vast adjetivo/væst/vasto
pocket substantivo/ˈpɑ.kɪt/bolso, algibeira
chamber substantivo/ˈt͡ʃeɪ̯mbɚ/câmara, quarto
occur verbo/əˈkɜː/ocorrer, acontecer

Gramática neste vídeo

As estruturas que o falante mais usa, com as palavras exatas do vídeo:

EstruturaNo vídeo
Voz passiva be + particípio passado — o foco está no que acontece, não em quem fazis often raised · are removed · are then piled
Present perfect have/has + particípio passado — uma ação passada que ainda importa agorahave been roasted · has grown · has dissipated

Pronúncia para ficar de olho

O falante usa 3 contrações e formas reduzidas, como I'm, we've, you'll. Diga-as na forma curta, do jeito que você ouve.

  • Os sons de “sh” e “zh”: polish /ˈpɑ.lɪʃ/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, specialty /ˈspɛʃ.əl.ti/, shipment /ˈʃɪpmənt/, shuffle /ˈʃʌfəl/
  • Palavras longas — acerte a sílaba tônica: experiment /ɪkˈspɛɹ.ə.mənt/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, acidity /əˈsɪd.ɪ.ti/, cappuccino /ˌkæpəˈt͡ʃinoʊ/

Sons difíceis para falantes de português:

  • Consoante final — sem acrescentar um “i” depois: roast /ɹoʊst/, pulp /pʊlp/, seed /siːd/, crack /kɹæk/, thick /θɪk/
  • /l/ final — a língua toca o céu da boca, não vira “u”: boil /bɔɪ(ə)l/, ideal /aɪˈdi(ə)l/, seal /siːl/, tropical /ˈtɹɑ.pɪ.kəl/, pile /paɪl/
  • /h/ — um sopro suave, diferente do “r”: harvest /ˈhɑɹ.vəst/, hobby /ˈhɑ.bi/, grasshopper /ˈɡɹæsˌhɑpəɹ/

Como praticar com este vídeo

  1. Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
  2. Faça shadowing frase por frase na velocidade normal, repetindo cada uma até o seu ritmo ficar igual ao do falante.
  3. Grave a sua voz e compare com o original, prestando atenção a palavras como bean, roast, cocoa.

O que é a Técnica de Shadowing?

Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.

Técnica de shadowing: leia o guia completo passo a passo →