跟读练习: Lessons in Coffee Processing - Processing Methods Comparison - 通过视频学习英语口语

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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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本课的词汇与口语要点

这节口语课以视频“Lessons in Coffee Processing - Processing Methods Comparison”为素材。视频中反复出现的词有：coffee, processing, process, dried, mechanically。这段视频共有 85 个句子、1122 个单词可供跟读。讲话部分时长为 7:32。说话人语速平稳，每分钟约 149 个词，很适合跟读。只有 78% 的单词属于英语最常用的 3,000 词，词汇难度较高。

视频中的重点词汇

视频中 15 个值得学习的单词，附发音和释义：

单词	发音	释义
honey 名词	/ˈhʌni/	фынми, 蜂蜜
pulp 名词	/pʊlp/	紙漿 /纸浆
flavor 名词	/ˈfleɪvə/	味道, 味兒 /味儿
theoretically 副词		理論上 /理论上
wash 动词	/wɑʃ/	洗, 洗滌 /洗涤
curriculum 名词	/kəˈɹɪk.jə.ləm/	學校的全部課程 /学校的全部课程
naked 形容词	/ˈneɪkɪd/	赤裸, 裸
layer 名词	/ˈleɪ̯ɚ/	層 /层
mill 名词	/mɪl/	磨坊, 磨機 /磨机
seed 名词	/siːd/	種子 /种子, 種 /种
column 名词	/ˈkɒləm/	柱子, 柱
depend 动词	/dɪˈpɛnd/	信任, 信賴 /信赖
anatomy 名词	/əˈnætəmi/	解剖學 /解剖学, 解剖
moisture 名词	/ˈmɔɪs.t͡ʃɚ/	濕氣 /湿气
resemble 动词	/ɹɪˈzɛmbəl/	相似

视频中出现的短语动词

单词	释义
go through 动词	通過 /通过
check out 动词	退房
take off 动词	脫 /脱

视频中的语法

说话人最常用的结构，并附上视频中的原话：

结构	视频中的用法
被动语态 be + 过去分词 — 强调发生了什么，而不是谁做的	is pulped · is removed · are removed
定语从句 who / which + 从句 — 补充说明人或事物	curriculum, which is · coffee, which means · coffee, which is
现在完成时 have/has + 过去分词 — 过去发生但与现在仍有关联的事	have fermented · has gone

需要注意的发音

说话人用了 3 次缩略和弱读形式，例如 I'm, we're。请按听到的简短形式来说。

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

中文母语者容易读错的音：

/v/ — 不要读成 /w/，上齿轻触下唇: flavor /ˈfleɪvə/, actively /ˈæktɪvli/, intensive /ɪnˈtɛnsɪv/, conservation /ˌkɑnsə(ɹ)ˈveɪʃən/, exclusively /ɪkˈskluːsɪvli/
词尾辅音 — 要读清楚，后面不要加元音: pulp /pʊlp/, wash /wɑʃ/, naked /ˈneɪkɪd/, seed /siːd/, depend /dɪˈpɛnd/
/r/ 和 /l/ 的区别: curriculum /kəˈɹɪk.jə.ləm/, resemble /ɹɪˈzɛmbəl/, regulation /ˌɹɛɡjʊˈleɪʃən/, classroom /ˈklɑːsɹʊm/, traditionally /tɹəˈdɪʃ.ə.nə.li/

如何用这段视频练习

先完整听一遍视频，不要开口，记下不认识的单词。
用正常速度逐句跟读，每句重复到你的节奏与说话人一致为止。
录下自己的声音并与原声对比，特别注意 honey, pulp, flavor 这类单词。

什么是跟读法？

跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。

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