Практика Shadowing: What is Vietnamese Coffee ( & How to Make it) - Изучайте разговорный английский по видео
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134 предложений
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A lot of us think of coffee as a fuel.
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Something to grab and go.
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Something fast.
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What if I told you this coffee was meant to be slow?
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In a world that rewards you for your speed, Vietnamese coffee rewards you for your patience.
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So today, I want to show you a coffee
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that taught me how to slow down
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and the culture that's been doing it long before the rest of us try to catch up.
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I'll be sharing the story, history, and recipe for Vietnamese coffee.
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Okay, believe it or not, my first ever sip of coffee was at the ripe age of three.
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And my grandpa was the one that taught me how to brew my first ever cup.
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But I was always impatient with it.
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I hated waiting.
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I tried to twist the pressure plate to make it looser, shake it up, mix it, anything to make it go by faster.
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But it always dripped the same.
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But first, why does Vietnamese coffee brew like this?
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When the French colonized Vietnam in the 1800s, they brought coffee with them.
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First came Arabica in 1857, planted by French missionaries.
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But Vietnam's climate had other plans.
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In 1908, the French introduced Robusta beans to the central highlands, and suddenly everything clicked.
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Robusta thrived in Vietnam's lowlands and humidity.
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It was hardier, disease-resistant, and produced almost double the yield of Arabica.
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It also contained nearly twice the caffeine, and was significantly more bitter.
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Here's something wild.
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Vietnam is now the second largest coffee producer in the world, right behind Brazil and 97% of it is Robusta.
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And that condensed milk, it wasn't just for taste.
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Mind you, in the 1850s, fresh milk was nearly impossible to ship and keep in Vietnam's tropical climate.
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But condensed milk was self-stable.
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It was accessible and it balanced the bitterness of the coffee perfectly.
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So what started as a shipping problem became the soul of Vietnamese coffee.
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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.
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Enter the Fien filter.
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This little device was made out of necessity.
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The Fiend became the great equalizer.
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It was cheap, portable, and requiring nothing but gravity.
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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
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and equal to maybe a cup of coffee that you get at a local cafe in Vietnam.
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And it just goes to show you how affordable and accessible this device can be for the people there.
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Also, what's so beautiful about the Fiend is that its limitation became its philosophy.
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But anyways enough talking about it let me show you how to brew a cup.
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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
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so and then we're gonna take out our pressure plate and put it to the side for now.
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This way we can put our ground coffee into the chamber
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and not worry about it like getting all over the place or dripping into our cup later on.
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So I'm gonna do about two tablespoons, roughly.
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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.
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Speaking of the pressure plate, we're gonna take our pressure plate and place it gently on top.
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Just add a little pressure, push it down just a little bit.
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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.
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A lot of people like to bloom the coffee right on top of the cup, but what I like to do is bloom it
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while the lid is kind of just acting as a dish to collect the water.
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We're gonna put our coffee aside for now and we're gonna prep our cup for cafe sua.
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If you're just gonna make black coffee, then ignore this whole step.
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Take your condensed milk and we're going to add as much as you want.
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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.
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Once that minute is up, we're gonna place our fien right on top of our condensed milk, and as you can see,
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there are no grounds coming through because it is now all compact into that little...
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We're just gonna go straight into filling our fien all the way to the top, just like so.
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Last but not least, we are going to put our lid on top.
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And now we wait.
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Personally, I really love watching Vietnamese coffee drip
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because it just amazes me how simple this little device is and just how delicious of a coffee it can brew.
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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.
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It's part of their routine, it's part of their day, and it's never a nuisance to wait.
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It's always part of the process and that's kind of what I love about waiting for this coffee to drip.
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So it should take roughly five to ten minutes for this to completely drip through.
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If it takes any longer than that we can take a look at the course of the grind.
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We can make it a little coarser.
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We can loosen up the pressure plate just a little bit and see how that affects the drip.
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Alright, we are just about done.
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There are a There are a couple more drops, but that's pretty much it.
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All right, I'm gonna take this to the side.
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Be careful not to make a mess everywhere.
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I tend to always make a mess.
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And this is your cafe sua.
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You get your coffee, about three to four ounces of it, and your layer of condensed milk.
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We have our trusty spoon.
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So just mix this up.
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Depending on how you like it, you can have it as is.
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So this is just having it hot.
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or you can have it iced.
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So let me show you how to do that.
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All right, so I'm back with my cup of ice, filled all the way to the top just the way I like it.
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So the trick to making any iced beverage
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and limiting the amount of water that's melted from the ice
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is to pour hot liquid into ice instead of putting ice into hot liquid.
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I've tried, I've experimented it, and overall the taste of the coffee is just a lot stronger and less watered down.
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So let's take our cup of coffee, still hot.
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We're gonna pour it right into our cup.
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Be very careful not to make a mess.
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I always do.
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Then you can just give it a very good mix to make sure it's all iced up
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and cold and there you have it!
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Which is just one of the many ways to enjoy Vietnamese coffee.
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So let me go ahead and show you other ways that we can prepare it.
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This is a baxi, a drink that's more milk than coffee.
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It was created for people who didn't love bitterness but still wanted to be part of the coffee ritual.
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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.
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This is optional, but a lot of people like to froth up their coffee.
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It creates a nice foam and mouthfeel for when you taste the coffee.
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Now get your cup, add as much condensed milk as your heart desires, some milk, and mix until the condensed milk is completely dissolved.
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Gently add your ice till it reaches the top, then pour over your frothed coffee.
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And there you have it, a drink that is gentle and approachable.
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It's a reminder that you don't have to jump straight into bitterness to belong here.
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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.
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It's proof that sometimes the smallest addition can completely change how something feels.
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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.
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After it's done dripping, you can mix and set it aside.
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Now we will work on the salted foam.
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Add 1 tablespoon of condensed milk, 3 tablespoons of heavy cream,
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2 tablespoons of milk, a few dashes of salt,
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then whisk it up with the frother until it thickens and doubles in size.
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Now for the fun part, the assembly.
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Grab your cup, fill it with ice, pour in your coffee mixture, then top it off with your salted foam.
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It's a super simple way to elevate your coffee and make it a little more special.
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The salted foam balances the bitterness, sweetness, and sharp edges just right.
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Vietnamese coffee is a part of my culture and will always be one of my favorite ways to have coffee.
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But admittedly, it does take a while to trip and I used to think that the wait was the obstacle.
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Like it was something that I had to fix.
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And we live in this world where we celebrate speed and we prioritize optimization and somewhere along the way
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patience became an inconvenience instead of practice.
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And then comes the fiendrip.
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It doesn't care about your schedule and it brews at the pace
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that it brews and you either accept it or you make a bad coffee.
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And maybe that's what we need more of.
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Things that don't necessarily bend to our urgency.
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Things that say you can only have this if you are willing to slow down.
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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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Лексика и советы по произношению к этому уроку
В этом видео 134 предложений и 1754 слов для шедоуинга. Речь длится 8:56. Говорящий говорит быстро, около 196 слов в минуту, поэтому звуки часто сливаются и сокращаются. 82% слов входят в 3000 самых частых слов английского языка; остальные стоит разобрать перед занятием.
Ключевая лексика этого видео
15 менее частых слов из видео с произношением и значением:
- drip /ˈdɹɪp/ (глагол) — ка́пать, ка́пнуть. To fall one drop at a time.
- brew /bɹuː/ (глагол) — зава́ривать, завари́ть. To make tea or coffee by mixing tea leaves or coffee beans with hot water.
- pour /poɹ/ (глагол) — лить, налива́ть. To cause (liquid, or liquid-like substance) to flow in a stream, either out of a container or into it.
- foam /ˈfɔʊ̯m/ (существительное) — пе́на. A substance composed of a large collection of bubbles or their solidified remains, especially
- twist /twɪst/ (глагол) — скрути́ть, скру́чивать. To turn the ends of something, usually thread, rope etc., in opposite directions, often using force.
- accessible /əkˈsɛs.ɪ.bəl/ (прилагательное) — досту́пный, достижи́мый. Easy of access or approach.
- bloom /blum/ (существительное) — цвет, расцве́т. A blossom; the flower of a plant; an expanded bud.
- chamber /ˈt͡ʃeɪ̯mbɚ/ (существительное) — ко́мната. The private room of an individual, especially of someone wealthy or noble.
- liquid /ˈlɪk.wɪd/ (существительное) — жи́дкость. 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/ (наречие) — гру́бо. In a rough manner; without kindness, softness, or gentleness.
- reward /ɹɪˈwɔɹd/ (существительное) — награ́да, вознагражде́ние. Something of value given in return for an act.
- shake /ˈʃeɪk/ (глагол) — трясти́. To cause (something) to move rapidly in opposite directions alternatingly.
- filter /ˈfɪltɚ/ (существительное) — фильтр. 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/ (существительное) — терпе́ние, терпели́вость. The quality of being patient.
- gently /ˈd͡ʒɛntli/ (наречие) — не́жно. Without strong force or quickness: softly, lightly.
Фразовые глаголы, которые вы услышите
- go by (глагол) — проходи́ть, проходи́ть ми́мо. To pass or go past without much interaction.
- slow down (глагол) — замедля́ть, заме́длить. To decelerate.
- go ahead /ˌɡoʊ əˈhɛd/ (глагол) — дава́й, приступа́йте. To proceed with; to begin.
- go on /ˈɡoʊˌɒn/ (глагол) — продолжа́ть, продо́лжить. To continue in extent.
- settle down (глагол) — успоко́иться. To make or become quiet and calm after a period of disturbance or restlessness.
- take out (глагол) — вынима́ть, вы́нуть. To remove.
- talk about (глагол) — ну и, вот э́то. Used to draw attention to the speaker's characterization of someone or something.
Произношение, на которое стоит обратить внимание
Говорящий использует 40 сокращённых и редуцированных форм, например gonna, we're, don't. Произносите их коротко, так, как слышите.
- Звуки «th»: smooth /smuːð/, underneath /ˌʌndɚˈniθ/, thrive /θɹajv/, froth /ˈfɹɒθ/, mouthfeel /ˈmaʊθˌfil/
- Звуки «sh» и «zh»: shake /ˈʃeɪk/, patience /ˈpeɪ̯.ʃəns/, sharp /ʃɑɹp/, delicious /dɪˈlɪ.ʃəs/, dish /dɪʃ/
- Длинные слова — следите за ударением: accessible /əkˈsɛs.ɪ.bəl/, necessarily /ˌnɛs.əˈsɛɹ.ə.li/, experiment /ɪkˈspɛɹ.ə.mənt/, affordable /əˈfɔɹ.də.bəl/, necessity /nɪˈsɛsəti/
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 drip, brew, pour.
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 | was meant · was made · was created |
| Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас | I've tried · you've learned |
| Придаточные определительные who / which + предложение — уточнение о человеке или предмете | VND, which is · people who didn |
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.