Практика Shadowing: Washed Coffee Processing - Изучайте разговорный английский по видео
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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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Лексика и советы по произношению к этому уроку
Этот урок разговорной практики построен на видео «Washed Coffee Processing». Чаще всего повторяются слова: coffee, seed, process, producer, mucilage. В этом видео 45 предложений и 934 слов для шедоуинга. Речь длится 6:08. Говорящий говорит в естественном темпе, около 152 слов в минуту, близком к повседневной речи. Только 77% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.
Ключевая лексика этого видео
15 слов из видео, которые стоит выучить, с произношением и значением:
| Слово | Произношение | Значение |
|---|---|---|
| wash глагол | /wɑʃ/ | мыть, помы́ть |
| producer существительное | /pɹəˈdjuːsə/ | производи́тель, производи́тельница |
| seed существительное | /siːd/ | се́мя, семена́ |
| cherry существительное | /ˈt͡ʃɛɹi/ | чере́шня, ви́шня |
| layer существительное | /ˈleɪ̯ɚ/ | слой, пласт |
| sticky прилагательное | /ˈstɪki/ | ли́пкий, кле́йкий |
| wooden прилагательное | /ˈwʊdn̩/ | деревя́нный |
| harvest существительное | /ˈhɑɹ.vəst/ | жа́тва, страда́ |
| float глагол | /fləʊt/ | пла́вать, всплывать |
| commonly наречие | /ˈkɑmənli/ | обы́чно, обыкнове́нно |
| export существительное | /ˈɛks.pɔɹt/ | э́кспорт, вы́воз |
| depend глагол | /dɪˈpɛnd/ | зави́сеть |
| overnight наречие | /əʊvə(ɹ)ˈnaɪt/ | всю ночь, за́ ночь |
| pulp существительное | /pʊlp/ | пу́льпа |
| defective прилагательное | /dɪˈfɛktɪv/ | дефе́ктный, повреждённый |
Фразовые глаголы, которые вы услышите
| Слово | Значение |
|---|---|
| put through глагол | соединя́ть, соедини́ть |
Грамматика в этом видео
Конструкции, которые говорящий использует чаще всего, с точными словами из видео:
| Конструкция | В видео |
|---|---|
| Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает | is commonly found · is picked · is harvested |
| Придаточные определительные who / which + предложение — уточнение о человеке или предмете | machine, which is · tank, which is · skin, which is |
| Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас | has fermented · has passed |
Произношение, на которое стоит обратить внимание
Говорящий использует 3 сокращённых и редуцированных форм, например we'll, they're. Произносите их коротко, так, как слышите.
- Звуки «th»: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- Звуки «sh» и «zh»: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- Длинные слова — следите за ударением: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
Звуки, трудные для русскоязычных:
- /w/ — губы округлены, это не /v/: wash /wɑʃ/, wooden /ˈwʊdn̩/, warehouse /ˈwɛə(ɹ)haʊs/, weigh /weɪ/, squeeze /skwiːz/
- /h/ — лёгкий выдох, а не русское «х»: harvest /ˈhɑɹ.vəst/, warehouse /ˈwɛə(ɹ)haʊs/, husk /hʌsk/
- Звонкие согласные в конце слова — не оглушайте их: seed /siːd/, depend /dɪˈpɛnd/, defective /dɪˈfɛktɪv/, preserve /pɹəˈzɝv/, squeeze /skwiːz/
Как заниматься с этим видео
- Прослушайте всё видео один раз молча и выпишите незнакомые слова.
- Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
- Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как wash, producer, seed.
Что такое техника Shadowing?
Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.