# Harvesting and processing cocoa beans - 科目：雅思听力真题（Part 2） - 考频：中频 - 最近考试：2014.7.19 - 题目数：10 - 来源页：https://www.yaquan.site/paper/5648f904-e962-499a-93d1-e938aa07db7f（在线机考练习与音频请访问该页面） - 数据更新：2026-10-29 ## 题目原文 00:00:00,580 Section two. You will hear a talk between a host and a professor called Alison Downing about cocoa beans. First, you have some time to look at questions eleven to sixteen. 00:00:44,480 Now listen carefully and answer questions eleven to sixteen. 00:00:51,860 Hello, and welcome to today's talk. Here with me is the famous botanist, Professor Alison Downing. So Alison, tell us something about cocoa beans. 00:01:03,800 Cocoa beans, also called cacao beans, are the primary constituent in making chocolate. Grown in tropical areas in South and Central America, West Africa, and Asia, the cocoa tree is often raised on small family-owned farms. When the harvested pods are opened to expose the beans, the pulp and cocoa seeds are removed, and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo a process called sweating, where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. This is when the beans are harvested, and then the bags holding them are ready to be transported. But the most important step in processing the cocoa bean is cleaning it. Once the beans are unloaded from the railroad cars, the packages are opened and then weighed by machines. Then the pods are split, and the seeds or beans are covered with a sweet white pulp or mucilage. On arrival at the factory, the cocoa beans are sorted and put in a hopper to be cleaned more rigorously. The wet beans are then transported to a facility so they can be fermented and dried. They are fermented for four to seven days and must be mixed every two days. They are dried for five to fourteen days, depending on the climate conditions. The fermented beans are dried by spreading them out over a large surface and constantly raking them. Then the beans are ready to be roasted. 00:02:51,940 Now, roasting takes place at a high temperature, and then the beans are boiled in a heated chamber. During the roasting process, the beans will be expanded and cracked. But prior to this, the beans are trodden and shuffled about using bare human feet. During this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. Now, back to what I was saying. After the beans are cracked, they need to be cooled. Then the roasted beans are sealed in pockets. 00:03:42,580 Before you hear the rest of the talk, you have some time to look at questions seventeen to twenty. 00:04:09,140 Now listen and answer questions seventeen to twenty. 00:04:17,300 Wow, that is not a simple process, is it? But someone tells me that different roasting levels of coffee can lead to different kinds of flavors. 00:04:27,280 Yes, roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. 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. 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. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and ensure the freshest possible roast. So here I'm going to introduce some of these roasted coffee beans and their special flavors. Now, the first crack is lighter bodied and has a higher acidity level with no obvious roast flavor and is popular for its special mild taste. This level of roast is ideal for tasting the full original character of the coffee. The green beans are raw, unroasted coffee beans. They are strictly hard beans with a smoky flavor and are slightly acidic. We've also got French roast, and the flavor that comes across in French roast coffee usually has more to do with the roasting process than the actual quality of the beans. By the time the beans are dark enough to qualify as French, most of their original flavor has dissipated. In its place come the flavors of caramelizing sugar, bittersweet coffee, and often a bit of chocolate. And finally, espresso smoky. That is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed through other methods, has a higher concentration of suspended and dissolved solids, and has crema on top. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks, such as cafe latte, cappuccino, caffe macchiato, caffe mocha, flat whites, or caffe Americano. ## 题目与答案 ### 11. Chocolate beans are 11_____ and then bags are shipped. ↓ Chocolate beans are 11_____ and then bags are shipped. ↓ **答案**：harvested 原文定位：This is when the beans are harvested, and then the bags holding them are ready to be transported 同义替换：「ship」↔「transport」 ### 12. Bags are then 12_____ and weighed by machines. ↓ Bags are then 12_____ and weighed by machines. ↓ **答案**：opened 原文定位：Once the beans are unloaded from the railroad cars, the packages are opened and then weighed by machines ### 13. Next chocolate beans are 13_____ in a hopper. ↓ Next chocolate beans are 13_____ in a hopper. ↓ **答案**：cleaned 原文定位：On arrival at the factory, the cocoa beans are sorted and put in a hopper to be cleaned more rigorously ### 14. After being roasted at a high temperature ↓ Boiled chocolate beans are 14_____ and cracked. ↓ After being roasted at a high temperature ↓ Boiled chocolate beans are 14_____ and cracked. ↓ **答案**：expanded 原文定位：Now, roasting takes place at a high temperature, and then the beans are boiled in a heated chamber. During the roasting process, the beans will be expanded and cracked ### 15. Roasted beans needs to be 15_____ . ↓ Roasted beans needs to be 15_____ . ↓ **答案**：cooled 原文定位：After the beans are cracked, they need to be cooled. Then the roasted beans are sealed in pockets ### 16. Roasted beans are 16_____ in the pocket. Roasted beans are 16_____ in the pocket. **答案**：sealed 原文定位：After the beans are cracked, they need to be cooled. Then the roasted beans are sealed in pockets ### 17. First Crack First Crack - intense - mild - chocolaty - smoky **答案**：mild 原文定位：Now, the first crack is lighter bodied and has a higher acidity level with no obvious roast flavor and is popular for its special mild taste ### 18. Green Beans Green Beans - intense - mild - chocolaty - smoky **答案**：smoky 原文定位：The green beans are raw, unroasted coffee beans. They are strictly hard beans with a smoky flavor and are slightly acidic ### 19. French Roast French Roast - intense - mild - chocolaty - smoky **答案**：chocolaty 原文定位：We've also got French roast, and the flavor that comes across in French roast coffee usually has more to do with the roasting process than the actual quality of the beans. By the time the beans are dark enough to qualify as French, most of their original flavor has dissipated. In its place come the flavors of caramelizing sugar, bittersweet coffee, and often a bit of chocolate ### 20. Espresso Smoky Espresso Smoky - intense - mild - chocolaty - smoky **答案**：intense 原文定位：As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated 同义替换：「intense」↔「very concentrated」 --- 以上内容由鸭圈雅思真题库（www.yaquan.site）提供，收录近期雅思考试真题回忆，支持在线机考模式免费练习。