Shadowing Practice: (Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening - Learn English Speaking with Video
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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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Bu dersin kelimeleri ve konuşma notları
Bu konuşma dersi “(Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening” videosuna dayanıyor. En çok tekrarlanan kelimeler: bean, coffee, flavour, roasting, cocoa. Bu videoda gölgeleme çalışması için 64 cümle ve 880 kelime var. Konuşma bölümü 8:08 sürüyor. Konuşmacı yavaş konuşuyor, dakikada yaklaşık 108 kelime; her sesi taklit etmek için zamanınız var. Kelimelerin yalnızca %72’i İngilizcede en sık kullanılan 3.000 kelime arasında, bu yüzden kelime dağarcığı zorlayıcı.
Bu videodaki önemli kelimeler
Videodan öğrenmeye değer 15 kelime, telaffuzu ve anlamıyla:
| Kelime | Telaffuz | Anlam |
|---|---|---|
| bean isim | /ˈbi(ː)n/ | fasulye, lobya |
| roast fiil | /ɹoʊst/ | kavurmak |
| pulp isim | /pʊlp/ | kâğıt hamuru |
| seed isim | /siːd/ | tohum, tane |
| brew fiil | /bɹuː/ | demlemek, demlenmek |
| thick sıfat | /θɪk/ | kalın |
| pot isim | /pɑt/ | tencere |
| harvest isim | /ˈhɑɹ.vəst/ | hasat |
| boil fiil | /bɔɪ(ə)l/ | kaynatmak |
| vast sıfat | /væst/ | dev, engin |
| pocket isim | /ˈpɑ.kɪt/ | cep, yancık |
| chamber isim | /ˈt͡ʃeɪ̯mbɚ/ | yatak odası |
| occur fiil | /əˈkɜː/ | olmak |
| carefully zarf | /ˈkɛɹf(ə)li/ | dikkatlice, itinayla |
| package isim | /ˈpæk.ɪd͡ʒ/ | paket |
Duyacağınız deyimsel fiiller
| Kelime | Anlam |
|---|---|
| come across fiil | karşıdan karşıya geçmek |
Bu videodaki dil bilgisi
Konuşmacının en çok kullandığı yapılar, videodaki sözcüklerin aynısıyla:
| Yapı | Videoda |
|---|---|
| Edilgen yapı be + fiilin üçüncü hâli — kimin yaptığı değil, ne olduğu önemli | is often raised · are removed · are then piled |
| Present perfect have/has + fiilin üçüncü hâli — geçmişte olan ama şimdi de önemli olan bir eylem | have been roasted · has grown · has dissipated |
Dikkat edilecek telaffuzlar
Konuşmacı I'm, we've, you'll gibi kısaltılmış biçimleri 3 kez kullanıyor. Bunları duyduğunuz gibi kısa söyleyin.
- “sh” ve “zh” sesleri: polish /ˈpɑ.lɪʃ/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, specialty /ˈspɛʃ.əl.ti/, shipment /ˈʃɪpmənt/, shuffle /ˈʃʌfəl/
- Uzun kelimeler — vurguyu doğru yere koyun: experiment /ɪkˈspɛɹ.ə.mənt/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, acidity /əˈsɪd.ɪ.ti/, cappuccino /ˌkæpəˈt͡ʃinoʊ/
Türkçe konuşanların zorlandığı sesler:
- /w/ — dudaklar yuvarlak, /v/ değil: qualify /ˈkwɑ.lɪ.faɪ/, sweat /swɛt/, weigh /weɪ/, bittersweet /ˈbɪtɚˌswit/, liquefy /ˈlɪ.kwɪ.faɪ/
- Kelime başındaki ünsüz kümesi — araya ünlü eklemeyin: crack /kɹæk/, brew /bɹuː/, clay /kleɪ/, qualify /ˈkwɑ.lɪ.faɪ/, tropical /ˈtɹɑ.pɪ.kəl/
- /æ/ — “e”den daha açık: crack /kɹæk/, vast /væst/, package /ˈpæk.ɪd͡ʒ/, acid /ˈæsɪd/, expand /ɪkˈspænd/
Bu videoyla nasıl çalışılır
- Videonun tamamını konuşmadan bir kez dinleyin ve bilmediğiniz kelimeleri not edin.
- Normal hızda cümle cümle tekrar edin; ritminiz konuşmacıyla aynı olana kadar her cümleyi yineleyin.
- Kendinizi kaydedin ve orijinaliyle karşılaştırın; bean, roast, pulp gibi kelimelere özellikle dikkat edin.
Gölgeleme Tekniği Nedir?
Gölgeleme, başlangıçta profesyonel tercüman eğitimi için geliştirilen ve çok dilli Dr. Alexander Arguelles tarafından popüler hale getirilen, bilim destekli bir dil öğrenme tekniğidir. Yöntem basit ama güçlüdür: ana dili İngilizce olan bir sesi dinler ve hemen yüksek sesle tekrar edersiniz — konuşmacıyı 1-2 saniye gecikmeyle takip eden bir gölge gibi. Pasif dinleme veya dilbilgisi alıştırmalarının aksine, gölgeleme beyninizi ve ağız kaslarınızı gerçek konuşma kalıplarını eşzamanlı olarak işlemeye ve yeniden üretmeye zorlar. Araştırmalar, telaffuz doğruluğu, tonlama, ritim, bağlı konuşma, dinleme anlama ve konuşma akıcılığını önemli ölçüde geliştirdiğini göstermektedir — bu da onu IELTS Konuşma hazırlığı ve gerçek dünya İngilizce iletişimi için en etkili yöntemlerden biri yapar.