跟读练习: The life cycle of a cup of coffee - A.J. Jacobs - 通过YouTube学习英语口语
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How many people does it take to make a cup of coffee?
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How many people does it take to make a cup of coffee?
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For many of us, all it takes is a short walk and a quick pour.
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But this simple staple is the result of a globe-spanning process whose cost and complexity are far greater than you might imagine.
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It begins in a place like the remote Colombian town of Pitalito.
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Here, family farms have clear-cut local forests to make room for neat rows of coffea trees.
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These shrub-like plants were first domesticated in Ethiopia and are now cultivated throughout equatorial regions.
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Each shrub is filled with small berries called coffee cherries.
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Since fruits on the same branch can ripen at different times,
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they're best picked by hand.
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But each farm has its own method for processing the fruit.
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In Pitilito, harvesters toil from dawn to dusk at high altitudes,
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often picking over 25 kilograms per shift for very low wages.
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The workers deliver their picked cherries to the wet mill.
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This machine separates the seeds from the fruit,
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and then sorts them by density.
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The heaviest, most flavorful seeds sink to the bottom of the mill,
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where they're collected and taken to ferment in a tub of water for one or two days.
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Then, workers wash off the remaining fruit and put the seeds out to dry.
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Some farms use machines for this process,
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but in Pitilito, seeds are spread onto large, mesh racks.
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Over the next three weeks,
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workers rake the seeds regularly to ensure they dry evenly.
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Once the coffee beans are dry,
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a truck takes them to a nearby mill with several specialized machines.
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An air blower resorts the seeds by density,
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an assortment of sieves filter them by size,
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and an optical scanner sorts by color.
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At this point, professionals called Q-graders select samples of beans to roast and brew.
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In a process called cupping,
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they evaluate the coffee's taste,
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aroma, and mouthfeel to determine its quality.
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These experts give the beans a grade and get them ready to ship.
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Workers load burlap sacks containing up to 70 kilograms of dried and sorted coffee beans onto steel shipping containers,
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each able to carry up to 21 metric tons of coffee.
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From tropical ports, cargo ships crewed by over 25 people transport coffee around the world.
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But no country imports more coffee than the United States,
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New York City alone, consuming millions of cups every day.
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After the long journey from Columbia to New Jersey,
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our coffee beans pass through customs.
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Once dock workers unload the container,
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a fleet of 18-wheelers transport the coffee to a nearby warehouse,
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and then to a roastery.
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Here, the beans go into a roasting machine,
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stirred by a metallic arm and heated by a gas-powered fire.
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Nearby sensors monitor the coffee's moisture level,
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chemical stability, and temperature, while trained coffee engineers manually adjust these levels throughout the 12-minute roasting cycle.
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This process releases oil within the seed,
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transforming the seeds into grindable,
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brewable beans with a dark brown color and rich aroma.
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After roasting, workers pack the beans into five-pound bags,
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which a fleet of vans deliver to cafes and stores across the city.
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The coffee is now so close you can smell it,
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but it needs more help for the final stretch.
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Each coffee company has a head buyer who carefully selects beans from all over the world.
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Logistics teams manage bean delivery routes,
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and brave baristas across the city serve this caffeinated elixir to scores of hurried customers.
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All in all, it takes hundreds of people to get coffee to its intended destination,
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and that's not counting everyone maintaining the infrastructure that makes the journey possible.
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Many of these individuals work for low pay in dangerous conditions,
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and some aren't paid at all.
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So while we might marvel at the global network behind this commodity,
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let's make sure we don't value the final product more than the people who make it.
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关于本课
在这一课中，我们将深入理解制作一杯咖啡的全球化过程。你将会学习与咖啡生产相关的专业词汇和短语，并通过观看视频来提升你的英语听说能力。这堂课不仅能帮助你理解咖啡行业的运作，还能提高你的英语发音和口语表达能力，特别是在雅思口语练习方面。
关键词汇与短语
- 咖啡樱桃 (coffee cherries) - 咖啡树上结的小果子，是咖啡的原料。
- 手工采摘 (hand-picked) - 描述采摘过程，强调人工操作。
- 发酵 (ferment) - 在水中让咖啡种子进行转变的过程。
- 焙烤 (roasting) - 将咖啡豆加热以释放油分和香味的过程。
- 品鉴 (cupping) - 评估咖啡味道和香气的技巧。
- 供应链 (supply chain) - 从咖啡种植到最终消费的整个流程。
- 物流 (logistics) - 管理咖啡豆运输的过程。
练习提示
在观看相关视频时，可以尝试shadowing，即跟读视频中的内容，以加深对发音和语调的理解。视频中的讲话速度适中，你可以通过暂停和重复的方式来练习。为了更好地提高英语发音，尽量模仿说话者的语气和情感，同时注意他们的重音和停顿。
另外，试着在学会一些关键的词汇和短语后，使用shadow speech技巧，逐步在生活中应用它们。例如，可以在日常对话中提及咖啡的来源或者你的饮用体验，这也会大大帮助你的雅思口语练习。
无论你是在学习英语还是提升发音，通过看YouTube学英语的方式，你都可以在愉快的氛围中提高自己的语言能力，扩展专业领域的理解。
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。