跟讀練習: Washed Coffee Processing - 通過影片學習英語口語
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60 句
如果句子過短或過長，請點選 Edit 進行調整。
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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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本課的詞彙與口語要點
這節口語課以影片“Washed Coffee Processing”為素材。 影片中反覆出現的詞有：coffee, seed, process, producer, mucilage。 這段影片共有 45 個句子、934 個單詞可供跟讀。 講話部分時長為 6:08。 說話人語速自然，每分鐘約 152 個詞，接近日常對話。 只有 77% 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 |
|---|---|---|
| wash 動詞 | /wɑʃ/ | 洗, 洗滌 /洗滌 |
| producer 名詞 | /pɹəˈdjuːsə/ | 製作者 /製作者 |
| seed 名詞 | /siːd/ | 種子 /種子, 種 /種 |
| cherry 名詞 | /ˈt͡ʃɛɹi/ | 櫻桃 /櫻桃 |
| layer 名詞 | /ˈleɪ̯ɚ/ | 層 /層 |
| sticky 形容詞 | /ˈstɪki/ | 黏 |
| wooden 形容詞 | /ˈwʊdn̩/ | 木製 /木製 |
| harvest 名詞 | /ˈhɑɹ.vəst/ | 收穫 /收穫 |
| float 動詞 | /fləʊt/ | 浮, 漂浮 |
| commonly 副詞 | /ˈkɑmənli/ | 通常 |
| export 名詞 | /ˈɛks.pɔɹt/ | 出口, 輸出 /輸出 |
| depend 動詞 | /dɪˈpɛnd/ | 信任, 信賴 /信賴 |
| overnight 副詞 | /əʊvə(ɹ)ˈnaɪt/ | 通宵 |
| pulp 名詞 | /pʊlp/ | 紙漿 /紙漿 |
| universal 形容詞 | /ˌjunəˈvɜɹs(ə)l/ | 宇宙的 |
影片中出現的短語動詞
| 單詞 | 釋義 |
|---|---|
| put through 動詞 | 接通 |
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 commonly found · is picked · is harvested |
| 定語從句 who / which + 從句 — 補充說明人或事物 | machine, which is · tank, which is · skin, 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 | has fermented · has passed |
需要注意的發音
說話人用了 3 次縮略和弱讀形式，例如 we'll, they're。請按聽到的簡短形式來說。
- “th” 音: thin /ˈθɪn/, thoroughly /ˈθʌɹ.ə.li/
- “sh” 和 “zh” 音: wash /wɑʃ/, exposure /ɪkˈspəʊ.ʒə(ɹ)/, efficient /ɪˈfɪʃənt/, freshwater /ˈfɹɛʃˌwɔːtə(ɹ)/, fermentation /ˌfɜɹmənˈteɪʃən/
- 長單詞——注意重音位置: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
中文母語者容易讀錯的音：
- /v/ — 不要讀成 /w/，上齒輕觸下唇: harvest /ˈhɑɹ.vəst/, overnight /əʊvə(ɹ)ˈnaɪt/, defective /dɪˈfɛktɪv/, universal /ˌjunəˈvɜɹs(ə)l/, preserve /pɹəˈzɝv/
- 詞尾子音 — 要讀清楚，後面不要加母音: wash /wɑʃ/, seed /siːd/, harvest /ˈhɑɹ.vəst/, float /fləʊt/, export /ˈɛks.pɔɹt/
- /r/ 和 /l/ 的區別: universal /ˌjunəˈvɜɹs(ə)l/, carefully /ˈkɛɹf(ə)li/, explore /ɪkˈsploɹ/, thoroughly /ˈθʌɹ.ə.li/, portable /ˈpɔɹtəbəl/
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。
- 先用 0.75 倍速逐句跟讀，熟練之後再回到正常速度。
- 錄下自己的聲音並與原聲對比，特別注意 wash, producer, seed 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。