跟读练习: Washed Coffee Processing - 通过视频学习英语口语
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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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本课的词汇与口语要点
这节口语课以视频“Washed Coffee Processing”为素材。 视频中反复出现的词有：coffee, seed, process, producer, mucilage。 这段视频共有 45 个句子、934 个单词可供跟读。 讲话部分时长为 6:08。 说话人语速自然，每分钟约 152 个词，接近日常对话。 只有 77% 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 |
|---|---|---|
| wash 动词 | /wɑʃ/ | 洗, 洗滌 /洗涤 |
| producer 名词 | /pɹəˈdjuːsə/ | 製作者 /制作者 |
| seed 名词 | /siːd/ | 種子 /种子, 種 /种 |
| cherry 名词 | /ˈt͡ʃɛɹi/ | 櫻桃 /樱桃 |
| layer 名词 | /ˈleɪ̯ɚ/ | 層 /层 |
| sticky 形容词 | /ˈstɪki/ | 黏 |
| wooden 形容词 | /ˈwʊdn̩/ | 木製 /木制 |
| harvest 名词 | /ˈhɑɹ.vəst/ | 收穫 /收获 |
| float 动词 | /fləʊt/ | 浮, 漂浮 |
| commonly 副词 | /ˈkɑmənli/ | 通常 |
| export 名词 | /ˈɛks.pɔɹt/ | 出口, 輸出 /输出 |
| depend 动词 | /dɪˈpɛnd/ | 信任, 信賴 /信赖 |
| overnight 副词 | /əʊvə(ɹ)ˈnaɪt/ | 通宵 |
| pulp 名词 | /pʊlp/ | 紙漿 /纸浆 |
| universal 形容词 | /ˌjunəˈvɜɹs(ə)l/ | 宇宙的 |
视频中出现的短语动词
| 单词 | 释义 |
|---|---|
| put through 动词 | 接通 |
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 commonly found · is picked · is harvested |
| 定语从句 who / which + 从句 — 补充说明人或事物 | machine, which is · tank, which is · skin, 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 | has fermented · has passed |
需要注意的发音
说话人用了 3 次缩略和弱读形式，例如 we'll, they're。请按听到的简短形式来说。
- “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/
- 长单词——注意重音位置: universal /ˌjunəˈvɜɹs(ə)l/, mechanical /məˈkænəkəl/, velocity /vəˈlɑsəti/, fermentation /ˌfɜɹmənˈteɪʃən/, agitation /ædʒ.ɪˈteɪ.ʃən/
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/, overnight /əʊvə(ɹ)ˈnaɪt/, defective /dɪˈfɛktɪv/, universal /ˌjunəˈvɜɹs(ə)l/, preserve /pɹəˈzɝv/
- 词尾辅音 — 要读清楚，后面不要加元音: wash /wɑʃ/, seed /siːd/, harvest /ˈhɑɹ.vəst/, float /fləʊt/, export /ˈɛks.pɔɹt/
- /r/ 和 /l/ 的区别: universal /ˌjunəˈvɜɹs(ə)l/, carefully /ˈkɛɹf(ə)li/, explore /ɪkˈsploɹ/, thoroughly /ˈθʌɹ.ə.li/, portable /ˈpɔɹtəbəl/
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。
- 先用 0.75 倍速逐句跟读，熟练之后再回到正常速度。
- 录下自己的声音并与原声对比，特别注意 wash, producer, seed 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。