Harvesting And Processing Cocoa Beans IELTS

Listening Answers With Audio, Transcript, And

DOL IELTS Đình Lực 03/03/2022

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Question 1 - 6
Complete the flow-chart below.

Write ONE WORD ONLY for each answer.

Harvesting and Processing Cocoa Beans

STEP 01

Chocolate beans are 1 and then bags are shipped.

STEP 02

Bags are then 2 and weighed by machines.

STEP 03

Next chocolate beans are 3 in a hopper.

STEP 04

After being roasted at a high temperature

STEP 05

Boiled chocolate beans are 4 and cracked.

STEP 06

Roasted beans needs to be 5

STEP 07

Roasted beans are 6 in the pocket.

Question 7 - 10
What does each type of coffee taste like?

Write the correct letter, A-D.

List of Findings

A intense
 B mild

C chocolaty

D smoky

7 First Crack

8 Green Beans

9 French Roast

10 Espresso Smoky
Transcript
Harvesting And Processing Cocoa Beans

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Host: Hello and welcome to today’s talk. Here with me is the famous botanist.

Host: Professor Alison Downing. So, Alison, tell us something about cocoa beans.

Alison: Cocoa beans, also called cacao beans, are the primary constituent in making chocolate.

Alison: Grown in tropical areas in South and Central America, West Africa and Asia, the cocoa tree is
often raised on small, family-owned farms.

Alison: When the harvested pods are opened to expose the beans, the pulp and cocoa seeds are
removed and the rind is discarded.

Alison: The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several
days.

Alison: During this time, the seeds and pulp undergo a process called ‘sweating’, where the thick
pulp liquefies as it ferments.

Alison: The fermented pulp trickles away, leaving cocoa seeds behind to be collected.

Alison: This is when the beans are harvested and then the bags holding them are ready to be
transported.

Alison: But the most important step in processing the cocoa bean is cleaning it.

Alison: Once the beans are unloaded from the railroad cars, the packages are opened and then
weighed by machines.

Alison: Then the pods are split, and the seeds or beans are covered with a sweet white pulp or
mucilage.

Alison: On arrival at the factory, the cocoa beans are sorted and put in a hopper to be cleaned more
rigorously.

Alison: The wet beans are then transported to a facility so they can be fermented and dried.

Alison: They are fermented for 4 to 7 days and must be mixed every 2 days.

Alison: They are dried for 5 to 14 days, depending on the climate conditions.

Alison: The fermented beans are dried by spreading them out over a large surface and constantly
 raking them.

Alison: Then the beans are ready to be roasted. Now, roasting takes place at a high temperature
and then the beans are boiled in a heated chamber.

Alison: During the roasting process the beans will be expanded and cracked.

Alison: But prior to this, the beans are trodden and shuffled about using bare human feet

Alison: During this process, red clay mixed with water is sprinkled over the beans to obtain a finer
colour, polish, and protection against molds during shipment to factories in the United
States, the Netherlands, the United Kingdom, and other countries.

Alison: Now, back to what I was saying. After the beans are cracked, they need to be cooled.

Alison: Then the roasted beans are sealed in pockets.

Host: Wow, that is not a simple process, is it? But someone told me that different roasting levels of
coffee can lead to different kind of flavours.

Alison: Yes. Roasting coffee transforms the chemical and physical properties of green coffee beans
into roasted coffee products.

Alison: The roasting process is what produces the characteristic flavour of coffee by causing the
green coffee beans to change in taste.

Alison: Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as
those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard
and other chemical reactions that occur during roasting.

Alison: The vast majority of coffee is roasted commercially on a large scale, but small-scale
commercial roasting has grown significantly with the trend toward ‘single-origin’ coffees
served at specialty shops.

Alison: Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with
the flavour profile of the beans and ensure the freshest possible roast.

Alison: So here, I am going to introduce some of these roasted coffee beans and their special
flavours.

Alison: Now, the First Crack is lighter-bodied, and has a higher acidity level with no obvious roast
flavour, and is popular for its special mild taste.

Alison: This level of roast is ideal for tasting the full original character of the coffee. The Green
Beans are raw, unroasted coffee beans.

Alison: They are strictly hard beans with a smoky flavour and are slightly acidic.
Alison: We’ve also got French Roast. And the flavour that comes across in French roast coffee
usually has more to do with the roasting process than the actual quality of the beans.

Alison: By the time the beans are dark enough to qualify as French, most of their original flavour has
dissipated.

Alison: In its place come the flavours of caramelising sugar, bittersweet coffee, and often, a bit of
chocolate.

Alison: And finally, Espresso Smoky. That is coffee brewed by forcing a small amount of nearly
boiling water under pressure through finely ground coffee beans.

Alison: Espresso is generally thicker than coffee brewed through other methods, has a higher
concentration of suspended and dissolved solids, and has crema on top.

Alison: As a result of the pressurised brewing process, the flavours and chemicals in a typical cup
of espresso are very concentrated.

Alison: Espresso is also the base for other drinks such as a cafe latte, cappuccino, cafe macchiato,
cafe mocha, flat white,
Answer key (đáp án và giải thích)

1 harvested [Link]
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2 opened [Link]
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3 cleaned [Link]
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4 expanded [Link]
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5 cooled [Link]
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6 sealed [Link]
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7 B [Link]
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8 D [Link]
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9 C [Link]
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10 A [Link]
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