Prática de Shadowing: What is Vietnamese Coffee ( & How to Make it) - Aprenda a falar inglês com vídeo

A lot of us think of coffee as a fuel.

Something to grab and go.

Something fast.

What if I told you this coffee was meant to be slow?

In a world that rewards you for your speed, Vietnamese coffee rewards you for your patience.

So today, I want to show you a coffee

that taught me how to slow down

and the culture that's been doing it long before the rest of us try to catch up.

I'll be sharing the story, history, and recipe for Vietnamese coffee.

Okay, believe it or not, my first ever sip of coffee was at the ripe age of three.

And my grandpa was the one that taught me how to brew my first ever cup.

But I was always impatient with it.

I hated waiting.

I tried to twist the pressure plate to make it looser, shake it up, mix it, anything to make it go by faster.

But it always dripped the same.

But first, why does Vietnamese coffee brew like this?

When the French colonized Vietnam in the 1800s, they brought coffee with them.

First came Arabica in 1857, planted by French missionaries.

But Vietnam's climate had other plans.

In 1908, the French introduced Robusta beans to the central highlands, and suddenly everything clicked.

Robusta thrived in Vietnam's lowlands and humidity.

It was hardier, disease-resistant, and produced almost double the yield of Arabica.

It also contained nearly twice the caffeine, and was significantly more bitter.

Here's something wild.

Vietnam is now the second largest coffee producer in the world, right behind Brazil and 97% of it is Robusta.

And that condensed milk, it wasn't just for taste.

Mind you, in the 1850s, fresh milk was nearly impossible to ship and keep in Vietnam's tropical climate.

But condensed milk was self-stable.

It was accessible and it balanced the bitterness of the coffee perfectly.

So what started as a shipping problem became the soul of Vietnamese coffee.

But here's where it gets interesting because the French brought the ingredients, but what they didn't have was a way to make it accessible.

Enter the Fien filter.

This little device was made out of necessity.

The Fiend became the great equalizer.

It was cheap, portable, and requiring nothing but gravity.

I remember when I got my Fiend in Vietnam, I got it for around 15 to 20,000 VND, which is less than a US dollar

and equal to maybe a cup of coffee that you get at a local cafe in Vietnam.

And it just goes to show you how affordable and accessible this device can be for the people there.

Also, what's so beautiful about the Fiend is that its limitation became its philosophy.

But anyways enough talking about it let me show you how to brew a cup.

So how I like to prep my coffee is I like to just take the fien, take the lid and put it right underneath the filter just like

so and then we're gonna take out our pressure plate and put it to the side for now.

This way we can put our ground coffee into the chamber

and not worry about it like getting all over the place or dripping into our cup later on.

So I'm gonna do about two tablespoons, roughly.

Then I like to just shake the chamber around a little bit just so that the grounds can settle down, even out for the pressure plate that goes on top later.

Speaking of the pressure plate, we're gonna take our pressure plate and place it gently on top.

Just add a little pressure, push it down just a little bit.

If yours is the twist on kind, then you wanna just twist it to the point of it touching the grounds, but not too tight because then it will create a slower drip for the coffee.

A lot of people like to bloom the coffee right on top of the cup, but what I like to do is bloom it

while the lid is kind of just acting as a dish to collect the water.

We're gonna put our coffee aside for now and we're gonna prep our cup for cafe sua.

If you're just gonna make black coffee, then ignore this whole step.

Take your condensed milk and we're going to add as much as you want.

We're gonna measure with the heart because I like mine sweet, but if you don't like yours too sweet, you can add a little bit.

Once that minute is up, we're gonna place our fien right on top of our condensed milk, and as you can see,

there are no grounds coming through because it is now all compact into that little...

We're just gonna go straight into filling our fien all the way to the top, just like so.

Last but not least, we are going to put our lid on top.

And now we wait.

Personally, I really love watching Vietnamese coffee drip

because it just amazes me how simple this little device is and just how delicious of a coffee it can brew.

In Vietnam, while people wait for their coffee, they just sit on their plastic stools outside, catch up with their friends, watch all the mopeds go by, have a conversation.

It's part of their routine, it's part of their day, and it's never a nuisance to wait.

It's always part of the process and that's kind of what I love about waiting for this coffee to drip.

So it should take roughly five to ten minutes for this to completely drip through.

If it takes any longer than that we can take a look at the course of the grind.

We can make it a little coarser.

We can loosen up the pressure plate just a little bit and see how that affects the drip.

Alright, we are just about done.

There are a There are a couple more drops, but that's pretty much it.

All right, I'm gonna take this to the side.

Be careful not to make a mess everywhere.

I tend to always make a mess.

And this is your cafe sua.

You get your coffee, about three to four ounces of it, and your layer of condensed milk.

We have our trusty spoon.

So just mix this up.

Depending on how you like it, you can have it as is.

So this is just having it hot.

or you can have it iced.

So let me show you how to do that.

All right, so I'm back with my cup of ice, filled all the way to the top just the way I like it.

So the trick to making any iced beverage

and limiting the amount of water that's melted from the ice

is to pour hot liquid into ice instead of putting ice into hot liquid.

I've tried, I've experimented it, and overall the taste of the coffee is just a lot stronger and less watered down.

So let's take our cup of coffee, still hot.

We're gonna pour it right into our cup.

Be very careful not to make a mess.

I always do.

Then you can just give it a very good mix to make sure it's all iced up

and cold and there you have it!

Which is just one of the many ways to enjoy Vietnamese coffee.

So let me go ahead and show you other ways that we can prepare it.

This is a baxi, a drink that's more milk than coffee.

It was created for people who didn't love bitterness but still wanted to be part of the coffee ritual.

So first we'll brew the coffee the same way we did before, fill the fiend with coffee grounds, bloom it, then fill it with water all the way up.

This is optional, but a lot of people like to froth up their coffee.

100

It creates a nice foam and mouthfeel for when you taste the coffee.

101

Now get your cup, add as much condensed milk as your heart desires, some milk, and mix until the condensed milk is completely dissolved.

102

Gently add your ice till it reaches the top, then pour over your frothed coffee.

103

And there you have it, a drink that is gentle and approachable.

104

It's a reminder that you don't have to jump straight into bitterness to belong here.

105

Next is cafe muy, or salted coffee.

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The salt softens the bitterness, deepens the sweetness, and makes the coffee taste rounder and smoother.

107

It's proof that sometimes the smallest addition can completely change how something feels.

108

First, we'll line our cup with some condensed milk, and you know the drill by now, so brew the coffee how you normally would.

109

After it's done dripping, you can mix and set it aside.

110

Now we will work on the salted foam.

111

Add 1 tablespoon of condensed milk, 3 tablespoons of heavy cream,

112

2 tablespoons of milk, a few dashes of salt,

113

then whisk it up with the frother until it thickens and doubles in size.

114

Now for the fun part, the assembly.

115

Grab your cup, fill it with ice, pour in your coffee mixture, then top it off with your salted foam.

116

It's a super simple way to elevate your coffee and make it a little more special.

117

The salted foam balances the bitterness, sweetness, and sharp edges just right.

118

Vietnamese coffee is a part of my culture and will always be one of my favorite ways to have coffee.

119

But admittedly, it does take a while to trip and I used to think that the wait was the obstacle.

120

Like it was something that I had to fix.

121

And we live in this world where we celebrate speed and we prioritize optimization and somewhere along the way

122

patience became an inconvenience instead of practice.

123

And then comes the fiendrip.

124

It doesn't care about your schedule and it brews at the pace

125

that it brews and you either accept it or you make a bad coffee.

126

And maybe that's what we need more of.

127

Things that don't necessarily bend to our urgency.

128

Things that say you can only have this if you are willing to slow down.

129

So next time you have a good Nwiz coffee, don't fight the drip.

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Remind yourself that some things are worth the wait.

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Nwiz, thank you so much for watching this video.

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I hope you've learned something or have found a new coffee that you can enjoy.

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Thank you and I'll see you guys in the next video.

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Bye!

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Vocabulário e dicas de fala para esta lição

Este vídeo tem 134 frases e 1754 palavras para praticar shadowing. A fala dura 8:56. O falante fala rápido, cerca de 196 palavras por minuto, então espere sons ligados e reduzidos. 82% das palavras estão entre as 3.000 mais comuns do inglês; vale a pena estudar o restante antes de começar.

Vocabulário principal deste vídeo

15 palavras menos comuns do vídeo, com pronúncia e significado:

drip /ˈdɹɪp/ (verbo) — pingar, gotejar. To fall one drop at a time.
brew /bɹuː/ (verbo) — infundir. To make tea or coffee by mixing tea leaves or coffee beans with hot water.
pour /poɹ/ (verbo) — despejar, entornar. To cause (liquid, or liquid-like substance) to flow in a stream, either out of a container or into it.
foam /ˈfɔʊ̯m/ (substantivo) — espuma. A substance composed of a large collection of bubbles or their solidified remains, especially
twist /twɪst/ (verbo) — torcer. To turn the ends of something, usually thread, rope etc., in opposite directions, often using force.
accessible /əkˈsɛs.ɪ.bəl/ (adjetivo) — acessível. Easy of access or approach.
chamber /ˈt͡ʃeɪ̯mbɚ/ (substantivo) — câmara, quarto. The private room of an individual, especially of someone wealthy or noble.
liquid /ˈlɪk.wɪd/ (substantivo) — líquido. A substance that is flowing, and keeping no shape, such as water; a substance of which the molecules, while not tending to separate from one another like those…
roughly /ˈɹʌf.li/ (advérbio) — rudemente, precariamente. In a rough manner; without kindness, softness, or gentleness.
reward /ɹɪˈwɔɹd/ (substantivo) — recompensa. Something of value given in return for an act.
shake /ˈʃeɪk/ (verbo) — sacudir, agitar. To cause (something) to move rapidly in opposite directions alternatingly.
filter /ˈfɪltɚ/ (substantivo) — filtro, crivo. A device which separates a suspended, dissolved, or particulate matter from a fluid, solution, or other substance; any device that separates one substance from…
patience /ˈpeɪ̯.ʃəns/ (substantivo) — paciência. The quality of being patient.
gently /ˈd͡ʒɛntli/ (advérbio) — gentilmente. Without strong force or quickness: softly, lightly.
ignore /ɪɡˈnɔː/ (verbo) — ignorar. To deliberately not listen or pay attention to.

Phrasal verbs que você vai ouvir

go by (verbo) — passar. To pass or go past without much interaction.
slow down (verbo) — desacelerar. To decelerate.
go ahead /ˌɡoʊ əˈhɛd/ (verbo) — vai em frente. To proceed with; to begin.
go on /ˈɡoʊˌɒn/ (verbo) — continuar. To continue in extent.
look at (verbo) — observar, ver. To observe or watch.
settle down (verbo) — acalmar-se. To make or become quiet and calm after a period of disturbance or restlessness.
take out (verbo) — tirar, remover. To remove.

Pronúncia para ficar de olho

O falante usa 40 contrações e formas reduzidas, como gonna, we're, don't. Diga-as na forma curta, do jeito que você ouve.

Os sons de “th”: smooth /smuːð/, underneath /ˌʌndɚˈniθ/, thrive /θɹajv/, froth /ˈfɹɒθ/, mouthfeel /ˈmaʊθˌfil/
Os sons de “sh” e “zh”: shake /ˈʃeɪk/, patience /ˈpeɪ̯.ʃəns/, sharp /ʃɑɹp/, delicious /dɪˈlɪ.ʃəs/, dish /dɪʃ/
Palavras longas — acerte a sílaba tônica: accessible /əkˈsɛs.ɪ.bəl/, necessarily /ˌnɛs.əˈsɛɹ.ə.li/, experiment /ɪkˈspɛɹ.ə.mənt/, affordable /əˈfɔɹ.də.bəl/, necessity /nɪˈsɛsəti/

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 drip, brew, pour.

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	was meant · was made · was created
Present perfect have/has + particípio passado — uma ação passada que ainda importa agora	I've tried · you've learned
Orações relativas who / which + oração — informação extra sobre uma pessoa ou coisa	VND, which is · people who didn

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 →

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