Prática de Shadowing: Washed Coffee Processing - Aprenda a falar inglês com vídeo
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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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Vocabulário e dicas de fala para esta lição
Esta aula de conversação usa o vídeo “Washed Coffee Processing”. As palavras que mais se repetem: coffee, seed, process, producer, mucilage. Este vídeo tem 45 frases e 934 palavras para praticar shadowing. A fala dura 6:08. O falante fala em ritmo natural, cerca de 152 palavras por minuto, próximo de uma conversa do dia a dia. Apenas 77% 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:
| Palavra | Pronúncia | Significado |
|---|---|---|
| wash verbo | /wɑʃ/ | lavar |
| producer substantivo | /pɹəˈdjuːsə/ | produtor, produtora |
| seed substantivo | /siːd/ | semente |
| cherry substantivo | /ˈt͡ʃɛɹi/ | cereja |
| layer substantivo | /ˈleɪ̯ɚ/ | camada |
| sticky adjetivo | /ˈstɪki/ | grudento, pegajoso |
| wooden adjetivo | /ˈwʊdn̩/ | lenhoso, de madeira |
| harvest substantivo | /ˈhɑɹ.vəst/ | colheita |
| float verbo | /fləʊt/ | boiar, flutuar |
| commonly advérbio | /ˈkɑmənli/ | comumente |
| export substantivo | /ˈɛks.pɔɹt/ | exportado |
| depend verbo | /dɪˈpɛnd/ | depender |
| overnight advérbio | /əʊvə(ɹ)ˈnaɪt/ | durante a noite, em uma noite |
| pulp substantivo | /pʊlp/ | polpa, massa |
| defective adjetivo | /dɪˈfɛktɪv/ | defeituoso |
Phrasal verbs que você vai ouvir
| Palavra | Significado |
|---|---|
| put through verbo | passar, transferir |
Gramática neste vídeo
As estruturas que o falante mais usa, com as palavras exatas do vídeo:
| Estrutura | No vídeo |
|---|---|
| Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz | is commonly found · is picked · is harvested |
| Orações relativas who / which + oração — informação extra sobre uma pessoa ou coisa | machine, which is · tank, which is · skin, which is |
| Present perfect have/has + particípio passado — uma ação passada que ainda importa agora | has fermented · has passed |
Pronúncia para ficar de olho
O falante usa 3 contrações e formas reduzidas, como we'll, they're. Diga-as na forma curta, do jeito que você ouve.
- Os sons de “th”: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- Os sons de “sh” e “zh”: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- Palavras longas — acerte a sílaba tônica: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
Sons difíceis para falantes de português:
- Consoante final — sem acrescentar um “i” depois: seed /siːd/, harvest /ˈhɑɹ.vəst/, float /fləʊt/, export /ˈɛks.pɔɹt/, depend /dɪˈpɛnd/
- /l/ final — a língua toca o céu da boca, não vira “u”: universal /ˌjunəˈvɜɹs(ə)l/, mill /mɪl/, mechanical /məˈkænəkəl/, pile /paɪl/, portable /ˈpɔɹtəbəl/
- /h/ — um sopro suave, diferente do “r”: harvest /ˈhɑɹ.vəst/, warehouse /ˈwɛə(ɹ)haʊs/, husk /hʌsk/
Como praticar com este vídeo
- Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
- Comece na velocidade 0,75×, faça shadowing frase por frase e volte à velocidade normal quando ficar fácil.
- Grave a sua voz e compare com o original, prestando atenção a palavras como wash, producer, seed.
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.