跟读练习: (Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening - 通过视频学习英语口语

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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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本课的词汇与口语要点

这节口语课以视频“(Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening”为素材。 视频中反复出现的词有：bean, coffee, flavour, roasting, cocoa。 这段视频共有 64 个句子、880 个单词可供跟读。 讲话部分时长为 8:08。 说话人语速较慢，每分钟约 108 个词，你有足够的时间模仿每一个音。 只有 72% 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
bean 名词/ˈbi(ː)n/豆
roast 动词/ɹoʊst/燒 /烧, 烤
cocoa 名词/ˈkəʊ.kəʊ/可可豆
pulp 名词/pʊlp/紙漿 /纸浆
seed 名词/siːd/種子 /种子, 種 /种
crack 名词/kɹæk/裂縫 /裂缝, 裂紋 /裂纹
brew 动词/bɹuː/沏, 泡
thick 形容词/θɪk/ху, 厚
pot 名词/pɑt/鍋 /锅, 壺 /壶
harvest 名词/ˈhɑɹ.vəst/收穫 /收获
boil 动词/bɔɪ(ə)l/煮沸, 煮
vast 形容词/væst/浩大
pocket 名词/ˈpɑ.kɪt/口袋, 荷包
chamber 名词/ˈt͡ʃeɪ̯mbɚ/臥室 /卧室, 寢室 /寝室
occur 动词/əˈkɜː/發生 /发生

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 often raised · are removed · are then piled
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 been roasted · has grown · has dissipated

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've, you'll。请按听到的简短形式来说。

  • “sh” 和 “zh” 音: polish /ˈpɑ.lɪʃ/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, specialty /ˈspɛʃ.əl.ti/, shipment /ˈʃɪpmənt/, shuffle /ˈʃʌfəl/
  • 长单词——注意重音位置: experiment /ɪkˈspɛɹ.ə.mənt/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, acidity /əˈsɪd.ɪ.ti/, cappuccino /ˌkæpəˈt͡ʃinoʊ/

中文母语者容易读错的音：

  • /v/ — 不要读成 /w/，上齿轻触下唇: harvest /ˈhɑɹ.vəst/, vast /væst/, arrival /əˈɹaɪ.vl̩/, dissolve /dɪˈzɑlv/
  • 词尾辅音 — 要读清楚，后面不要加元音: roast /ɹoʊst/, pulp /pʊlp/, seed /siːd/, crack /kɹæk/, thick /θɪk/
  • /r/ 和 /l/ 的区别: carefully /ˈkɛɹf(ə)li/, arrival /əˈɹaɪ.vl̩/, railroad /ˈɹeɪlɹoʊd/, tropical /ˈtɹɑ.pɪ.kəl/, strictly /ˈstɹɪktli/

如何用这段视频练习

  1. 先完整听一遍视频，不要开口，记下不认识的单词。
  2. 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。
  3. 录下自己的声音并与原声对比，特别注意 bean, roast, cocoa 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。

影子跟读法: 阅读完整分步指南 →