跟讀練習: Lessons in Coffee Processing - Processing Methods Comparison - 通過影片學習英語口語

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Hi, my name is Emma Sage and I'm the Technical Services Manager at CQI.

Today I'm going to be talking about a comparison of the main processing methods.

At CQI, to understand coffee processing, we use the anatomy of the coffee fruit and seed because when you understand the anatomy,

you can really describe what is happening during any coffee process.

At At CQI, we use the technical name of the process in our curriculum, which is the column on the right,

natural, honey, mechanically demucilaged, washed, and wet -hulled.

However, you can think of these also botanically, and that is sort of the column on the left.

It's based on the last layer of coffee during the end of drying, so the drying phase.

What is the layer that is present during drying?

There's fruit dried coffee, which means the whole fruit is still there and that's natural.

There is a mucilage dried coffee, which is pulped and the pulp is actively removed or the pulp

and part or the whole of the mucilage is removed mechanically.

In the case where the pulp is actively removed,

that's usually a honey coffee in the case where the pulp and part or whole of the mucilage are removed mechanically.

That's mechanically demucilaged coffee.

There's also parchment dried coffee, which is pulped, but then the mucilage is removed using biological processes.

We call that fermentation.

That is known as the wash process.

Finally, we have seed dried coffee, which is pulped, but then hulled while the coffee is still relatively wet and its name is Wet Hulled.

We're going to go through each of these.

First, the wash process.

This is also known as parchment dried or the wet process.

The flavor profile for this is theoretically floral, sour, citrus fruit, and people refer to it as clean tasting.

This process was developed in the 1850s during the Industrial Revolution

and it was developed in the Caribbean and popularized in Central America to handle higher volumes of coffee.

Now it's used all over the world.

The natural process, otherwise known as fruit dried coffee or dry processed coffee,

we consider sort of the original coffee process because before pulpers and demucilators were developed,

there was just coffee dried in the fruit or in the pod.

And theoretically, these coffees are fruity, whiny, and have fermented notes.

Since coffee originated in Ethiopia, or Arabica anyway, this was traditionally used there, and now everywhere around the world that grows coffee.

However, until recently, this process was mainly used in regions that had water limitations.

Now there's much more experimenting with untraditional or newer processing methods in areas of the world, even if they have lots of water.

Next is honey.

Honey is also known as mucilage dried because it's dried with the mucilage on.

It's also known as pulp natural.

The flavor profile of honey coffees are theoretically fruity, but there's really a large range of profiles.

The honey process can mimic sort of a washed profile, and it can also mimic a natural profile.

It just depends on how that coffee is processed.

Some people say that you take more mucilage off and it more closely resembles a washed coffee.

You leave more mucilage on, it more closely resembles a natural coffee.

And that can be true, but it's not always true.

Depends on lots of other things during processing.

This was developed in Brazil and then also later popularized in Costa Rica,

mainly due to the Costa Ricans trying to deal with some water conservation regulations.

And then we have mechanically demucilized coffee.

This is mucilized dried, otherwise known as pulp natural.

The flavor of mechanically demucilized coffees are theoretically fruity, and they also can have a large range of flavor profiles.

What's the difference between a honey coffee and a mechanically demucilaged coffee?

The mechanically demucilaged coffee has gone through a demucilager.

That is the easiest way to tell.

Now, some people that make honeys make them with demucilagers.

And in that case, I guess, they would be both mechanically demucilaged and honey coffees.

You really just have to ask the right questions.

And again, this technique, this process was developed in Brazil, and it's now used all over the world.

Finally, we have

Wet Hold Coffee.

This one is very unique and is lesser known,

but has such a unique and different and notable processing method

that we included here as one of our five main processing methods.

You can consider it a seed dried coffee

because the coffee is actually hulled so the parchment's taken off while the coffee still has a relatively high moisture content.

This photo on the right is of coffee drying as I like to call it as the naked seeds

So there's no parchment anymore on those seeds, but they are still out on the drying bed.

Theoretically, this results in a musty, earthy, herb -like, chocolatey flavor profile with a heavy body.

And this process is almost exclusively used within Indonesia.

It really seems to have developed to deal with the humid climate in Indonesia

because there was a lot of problems drying coffee in a safe amount of time.

So one way to get the coffee to dry faster would be to remove a moisture barrier, which is the parchment.

You remove the parchment, the naked seed can dry faster.

So it saves time, it saves patio space, and it probably saves spoilage.

Now you know the five main processing methods that we teach at CQI.

This information is part of our CQI Q Processing Level 1 Generalist class.

The course is a classroom -based class, and the information is like this, only there's a lot more.

We have coffee tastings.

We also cover harvesting, sorting, much more in -depth on the processing methods,

chemistry, etc. It's designed for those of us who work on the consuming end of the chain.

Our Q Processing curriculum also includes a Level 2 and Level 3 classes.

The level two is our farm level class and it's for people who work regularly with processing at the mill,

hopefully with decision making power so they can go back to their place of work

and implement changes based on the new information that they gained in our course.

The expert class is a really intensive year long course that includes a remote semester, a field intensive and a capstone project.

It's for processors, mill owners or managers, and innovators and leaders in coffee processing.

Thank you very much for learning about the five main processing methods with me today.

If you want to check out our Q Processing curriculum and all of our other education opportunities at CQI, please visit our website.

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本課的詞彙與口語要點

這節口語課以影片“Lessons in Coffee Processing - Processing Methods Comparison”為素材。影片中反覆出現的詞有：coffee, processing, process, dried, mechanically。這段影片共有 85 個句子、1122 個單詞可供跟讀。講話部分時長為 7:32。說話人語速平穩，每分鐘約 149 個詞，很適合跟讀。只有 78% 的單詞屬於英語最常用的 3,000 詞，詞彙難度較高。

影片中的重點詞彙

影片中 15 個值得學習的單詞，附發音和釋義：

單詞	發音	釋義
honey 名詞	/ˈhʌni/	фынми, 蜂蜜
pulp 名詞	/pʊlp/	紙漿 /紙漿
flavor 名詞	/ˈfleɪvə/	味道, 味兒 /味兒
theoretically 副詞		理論上 /理論上
wash 動詞	/wɑʃ/	洗, 洗滌 /洗滌
curriculum 名詞	/kəˈɹɪk.jə.ləm/	學校的全部課程 /學校的全部課程
naked 形容詞	/ˈneɪkɪd/	赤裸, 裸
layer 名詞	/ˈleɪ̯ɚ/	層 /層
mill 名詞	/mɪl/	磨坊, 磨機 /磨機
seed 名詞	/siːd/	種子 /種子, 種 /種
column 名詞	/ˈkɒləm/	柱子, 柱
depend 動詞	/dɪˈpɛnd/	信任, 信賴 /信賴
anatomy 名詞	/əˈnætəmi/	解剖學 /解剖學, 解剖
moisture 名詞	/ˈmɔɪs.t͡ʃɚ/	濕氣 /溼氣
resemble 動詞	/ɹɪˈzɛmbəl/	相似

影片中出現的短語動詞

單詞	釋義
go through 動詞	通過 /通過
check out 動詞	退房
take off 動詞	脫 /脫

影片中的語法

說話人最常用的結構，並附上影片中的原話：

結構	影片中的用法
被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的	is pulped · is removed · are removed
定語從句 who / which + 從句 — 補充說明人或事物	curriculum, which is · coffee, which means · coffee, which is
現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事	have fermented · has gone

需要注意的發音

說話人用了 3 次縮略和弱讀形式，例如 I'm, we're。請按聽到的簡短形式來說。

“sh” 和 “zh” 音: wash /wɑʃ/, regulation /ˌɹɛɡjʊˈleɪʃən/, conservation /ˌkɑnsə(ɹ)ˈveɪʃən/, traditionally /tɹəˈdɪʃ.ə.nə.li/, limitation /lɪmɪˈteɪʃən/
長單詞——注意重音位置: curriculum /kəˈɹɪk.jə.ləm/, anatomy /əˈnætəmi/, experiment /ɪkˈspɛɹ.ə.mənt/, regulation /ˌɹɛɡjʊˈleɪʃən/, conservation /ˌkɑnsə(ɹ)ˈveɪʃən/

中文母語者容易讀錯的音：

/v/ — 不要讀成 /w/，上齒輕觸下唇: flavor /ˈfleɪvə/, actively /ˈæktɪvli/, intensive /ɪnˈtɛnsɪv/, conservation /ˌkɑnsə(ɹ)ˈveɪʃən/, exclusively /ɪkˈskluːsɪvli/
詞尾子音 — 要讀清楚，後面不要加母音: pulp /pʊlp/, wash /wɑʃ/, naked /ˈneɪkɪd/, seed /siːd/, depend /dɪˈpɛnd/
/r/ 和 /l/ 的區別: curriculum /kəˈɹɪk.jə.ləm/, resemble /ɹɪˈzɛmbəl/, regulation /ˌɹɛɡjʊˈleɪʃən/, classroom /ˈklɑːsɹʊm/, traditionally /tɹəˈdɪʃ.ə.nə.li/

如何用這段影片練習

先完整聽一遍影片，不要開口，記下不認識的單詞。
用正常速度逐句跟讀，每句重複到你的節奏與說話人一致為止。
錄下自己的聲音並與原聲對比，特別注意 honey, pulp, flavor 這類單詞。

什麼是跟讀法？

跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。

影子跟讀法: 閱讀完整分步指南 →

跟讀練習: Lessons in Coffee Processing - Processing Methods Comparison - 通過影片學習英語口語

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