Audioscripts IELTS Practice 17 Listening Test 01

Part 1

You will hear a man telephoning a community centre to enquire about booking a room for a party.

First, you have some time to look at questions 1 to 5.

[Pause]

Now listen carefully and answer questions 1 to 5.

Manager: Hello, Northwood Community Centre. Emily speaking.

Tom: Hi. I’m calling to ask about hiring a room for a private event.

Manager: Certainly. What kind of event is it?

Tom: It’s a retirement party for my father.

Manager: Lovely. And do you have a specific date in mind?

Tom: Yes, we are looking at next month. Ideally, Saturday the 21st of June.

Manager: Let me just check the diary. Ah, I’m afraid the 21st is fully booked in the main hall. We do have availability on the previous weekend, the 14th?

Tom: No, it really has to be the 21st because that’s his actual birthday. Is there any other room available on that date?

Manager: Well, let's see. We do have the Bridge Room. It’s a bit smaller than the main hall, but it’s very nice.

Tom: How do you spell that?

Manager: Bridge. B-R-I-D-G-E. Like the card game, or a bridge over a river.

Tom: Oh, I know where that is. Yes, that should be big enough. We’re only expecting about 40 people. What time would we be able to get in?

Manager: What time is the party planning to start?

Tom: The guests are invited for 7:30 pm.

Manager: Okay. Usually, we give you access one hour before at 6:30, but if you need extra time to set up decorations, we can let you in at 6 pm.

Tom: 6 pm would be perfect. Thanks.

Manager: Now, regarding equipment. The room comes with tables and chairs, obviously. Do you need anything else? We have a projector if you want to show photos?

Tom: We don't need a projector, but my brother wants to give a short speech. Do you have a microphone we could use?

Manager: Yes, there is a wireless one kept in that room. I’ll make a note to ensure new batteries are put in it for you.

Tom: Great. And how much does the room cost to hire?

Manager: For the Bridge Room on a Saturday evening, the standard rate is £85.

Tom: That sounds reasonable. Do I need to pay a deposit?

Manager: Yes. To secure the booking, we need a deposit of £30 today. The rest of the balance is payable on the night.

Tom: Okay, I can pay that now over the phone.

Before you hear the rest of the conversation, you have some time to look at questions 6 to 10.

[Pause]

Now listen and answer questions 6 to 10.

Manager: Right, before we take the payment, I just need to take a few details from you. Can I have your full name?

Tom: Yes, it’s Tom Redgrave.

Manager: Is that R-E-D-G-R-A-V-E?

Tom: Yes, that’s right.

Manager: And a contact number, please?

Tom: It’s 07742 598321.

Manager: Let me read that back. 07742 598321. Thanks. Now, are you planning to have food?

Tom: Yes, we are bringing our own buffet. Just cold food, sandwiches and cake.

Manager: That’s absolutely fine. However, I do need to mention a couple of rules regarding decorations. You’re welcome to put up banners and balloons, but we don't allow candles.

Tom: Not even small ones on the birthday cake?

Manager: I’m afraid not. It’s strictly forbidden due to the fire regulations. The smoke detectors in there are incredibly sensitive.

Tom: Okay, I understand. We’ll leave those at home then.

Manager: Also, regarding drinks. There is a small kitchenette attached to the Bridge Room. It has a fridge you can use.

Tom: Does it have a kettle? We’d like to serve tea and coffee with the cake.

Manager: It does, but it’s quite small. If you have 40 guests, I’d highly recommend you rent our heavy-duty urn. It keeps a huge amount of water hot for hours.

Tom: That sounds much easier than boiling a kettle ten times over. Yes, let’s add that.

Manager: Okay. And finally, when you arrive on the day, the main reception will actually be closed. So you shouldn't use the front entrance.

Tom: Where should we go instead?

Manager: You need to park in the back car park and use the side door. It opens directly into the Bridge Room corridor.

Tom: The side door. Understood.

Manager: Excellent. So, if you’re ready with your card...

That is the end of Part 1. You now have half a minute to check your answers to Part 1.

Part 2

You will hear a guide at a vineyard and winery welcoming a group of visitors.

First, you have some time to look at questions 11 to 14.

[Pause]

Now listen carefully and answer questions 11 to 14.

James: Good morning, everyone. Welcome to Silver Valley Vineyard. My name is James, and I’ll be showing you around the estate today. It’s a beautiful sunny day for a tour, which is a huge relief because we’ve had a solid week of non-stop rain.

Before we start walking towards the vines, I need to cover a few practical details. As you can see, the vineyard is situated on quite a steep hill. Now, previously, we strongly advised visitors to wear heavy hiking boots because the ground got incredibly muddy. However, we actually laid down a solid tarmac surface along all the main walking routes last month. Therefore, your everyday trainers will do the job perfectly, and we won't need to hand out the rubber boots like we used to.

Regarding our history, some of you might know that this land wasn't always a vineyard. When my great-grandfather bought the plot in 1920, he initially thought about grazing sheep here. However, he eventually spent thirty years cultivating stone fruits, specifically cherries. It wasn't until later he realized that the soil composition—which is rich in limestone—was actually perfect for white grapes. So, the old trees were removed in the 1950s, and the first vines were planted. We now produce three award-winning varieties.

We have a strict policy here regarding the vines themselves. You’ll notice as we walk around that the grapes are almost ready for harvest. They look delicious, and it’s very tempting to pick one to taste. However, we ask you strictly not to touch the growing fruit. This isn't just to save the crop; it's because human skin carries natural microbes that can contaminate the yeast and completely ruin the fermentation phase later on. If you do want to taste the fresh grapes, we have a bowl of washed ones waiting for you indoors.

For lunch today, we have arranged a picnic on the terrace. We have catered for the dietary requirements you sent in by email. So, those of you who requested gluten-free meals, your boxes are marked with a blue sticker. For those avoiding meat entirely, please look for the green dots on your boxes, and the standard ones with local ham and cheese have a red label. Please make sure you take the correct one. Also, please hold onto your rubbish. We are a plastic-free estate, so we ask you to bring all your wrappers back to the main building for recycling.

Before you hear the rest of the tour information, you have some time to look at questions 15 to 20.

[Pause]

Now listen and answer questions 15 to 20.

James: Right, let me give you a brief overview of the layout of the estate and what we are going to see. If you look at the map on your leaflet, you are currently standing at the Main Entrance, right at the bottom of the hill.

Directly in front of you, you can see a large, circular building with a glass roof. That is our new Visitor Centre. We used to have a small wooden hut here, but we upgraded it last year. Inside, you’ll find the ticket desk, the gift shop, and the restrooms. If you need to use the facilities, please do so now before we head out.

To the left of the Visitor Centre, there is a path leading up the hill. If you follow that, the first building you come to on your left-hand side is the Museum. We used to call it the Old Barn, as it’s the oldest structure on the property. We have a fantastic collection of antique farming tools in there, including the original manual grape press my great-grandfather used.

Continuing up the path, past the Museum, you will reach the Production Hall. This is the large industrial-looking building on the right-hand side of the path. This is where the magic happens. You’ll see the huge stainless steel tanks where the juice is fermented. It can get quite noisy in there because of the cooling pumps, so I’ll be using a microphone when we go inside.

Further up the hill, right at the very summit, is the Barrel Room. It’s actually dug deep into the hillside to keep the temperature constant. This is where we age our premium wines in oak. It’s quite dark and cool in there, about 12 degrees Celsius all year round, so you might want to put your jacket on when we enter.

Directly opposite the Barrel Room, on the other side of the path, is the Tasting Terrace. This is where we will end our tour today. It has the absolute best view on the estate. On a clear day like today, you can see all the way down to the lake in the valley. That’s where we’ll sit down, have our lunch, and sample the wines.

Finally, there is a small area marked "Private" on your map, situated just behind the Tasting Terrace. That is the Family Garden. It’s where my parents live, so we kindly ask visitors to respect their privacy and not wander into that restricted section.

Right, does anyone have any questions before we set off?

That is the end of Part 2. You now have half a minute to check your answers to Part 2.

Part 3

You will hear two architecture students called Ben and Chloe discussing their recent summer work placements and their upcoming course modules.

First, you have some time to look at questions 21 to 26.

[Pause]

Now listen carefully and answer questions 21 to 26.

Ben: Hi Chloe. How was your summer? Did you manage to get that placement at the design studio you wanted?

Chloe: Hi Ben. Yes, I did. I spent six weeks at Studio Nova. It was actually quite intense.

Ben: I bet. I ended up at a massive commercial firm right in the city center. To be honest, it wasn't quite what I expected.

Chloe: Why? Did they just make you do administrative chores and fetch coffee all day?

Ben: Not exactly. But because the firm is so huge, they have very strict departments. I really wanted to see how they develop the initial creative concepts, but they stuck me in the technical department for the entire month. I spent weeks just correcting measurements on digital blueprints. It was highly repetitive and a bit frustrating.

Chloe: That’s a shame. My experience was the complete opposite. Because Studio Nova is so small—there are only five architects—I had to do a bit of everything. One day I was 3D modelling, the next I was visiting a construction site.

Ben: That sounds much better. Did you get to work on any specific projects?

Chloe: Yes, the main one was a renovation of an old Victorian library. It was fascinating but incredibly difficult.

Ben: Difficult because the structural integrity was compromised?

Chloe: No, the building itself was completely solid. The issue was that it’s a "listed building" with historical protection status, which meant we couldn't alter the outside brickwork at all. We had to figure out how to modernize the internal insulation without touching the facade. It took weeks just to get the permits approved by the local council.

Ben: I can imagine. The red tape can be a nightmare. At my firm, we were working on a new shopping complex. It was marketed heavily as a "Green Building" project.

Chloe: Oh, that sounds interesting. Sustainable architecture is huge right now.

Ben: That’s what I thought. But honestly, I got the distinct impression it was mostly a marketing gimmick. They put a few solar panels on the roof and a living plant wall in the lobby, but the main materials were still traditional concrete and steel, which have a massive carbon footprint. It really felt like they were just ticking boxes to look eco-friendly to the public rather than actually caring about the environment.

Chloe: I think that happens a lot in corporate projects. My boss was very strict about sustainability. Did you make any massive mistakes during your time there? I heard you had a disaster in your second week.

Ben: Oh no, word travels fast! Yeah, I was asked to use the laser cutter to make a scale model of the shopping centre for a client meeting. I input the wrong ratio into the software settings. I ended up cutting the pieces twice as big as they should have been and wasted about £200 worth of premium acrylic plastic.

Chloe: Ouch. Did your supervisor shout at you?

Ben: No, he was actually really understanding. He said everyone messes up the machines once. But I was still mortified.

Chloe: Well, I didn't break any expensive equipment, but I did struggle during a client meeting. I was taking the minutes, and the client kept changing his mind about the kitchen layout. I misinterpreted what he wanted and wrote it down completely wrong. The senior architects actually started drafting entirely the wrong layout based on my notes. Luckily, they realized before it went too far.

Ben: I completely agree. Dealing with the people who hire you is definitely the toughest part of the job. You certainly can't learn that sitting in a university lecture hall.

Chloe: Exactly.

Before you hear the rest of the discussion, you have some time to look at questions 27 to 30.

[Pause]

Now listen and answer questions 27 to 30.

Ben: Speaking of lectures, have you looked at the module options for next semester? We need to submit our choices online by Friday.

Chloe: I’ve had a quick look. I’m definitely picking "History of Modernism."

Ben: Really? I heard that one is incredibly heavy on the reading, and you have to produce three massive assignments.

Chloe: I know it demands a lot of writing, but the professor, Dr. Aris, is brilliant. Plus, I think we need a strong theoretical background if we want to be good designers.

Ben: I suppose. I’m leaning more towards "Advanced Structural Engineering."

Chloe: Rather you than me! That’s basically just crunching numbers, isn't it?

Ben: It is. It relies heavily on complex physics and load-bearing formulas. But I feel like my technical knowledge is a bit weak. After my placement, I realized that I can draw pretty shapes, but I don't really know how to make them stand up safely. It’s highly practical.

Chloe: That makes sense. What about the elective? I was thinking about "Urban Landscape Design."

Ben: I actually did that one last year. It’s absolutely fantastic.

Chloe: Is it?

Ben: Yes. It’s not just about planting trees in parks. The best part was definitely the field trips; we actually left the campus and spent two days looking at the redevelopment of the city waterfront.

Chloe: That settles it then. I learn best when I'm out and about. I’ll take that. And there’s one more compulsory module for everyone: "Professional Practice and Law."

Ben: Ugh. That sounds incredibly dry. Contracts, building regulations, insurance policies...

Chloe: It does sound boring, but my boss at the studio said it’s without a doubt the most useful module on the whole degree. She said that in the real world, if you don't understand the legal boundaries of what you are building, you can easily get sued. It’s basically your main defense against ending up in court.

Ben: That’s a cheerful thought! But you’re right. We can't avoid it.

Chloe: So, shall we meet up later to fill in the forms?

Ben: Sure, let’s go to the library after lunch.

That is the end of Part 3. You now have half a minute to check your answers to Part 3.

Part 4

You will hear a biology student giving a presentation about the history and science of coffee.

First, you have some time to look at questions 31 to 40.

[Pause 1 minute]

Now listen carefully and answer questions 31 to 40.

Student: Good morning, everyone. For my presentation today, I’m going to be talking about a commodity that many of us rely on to start our day: Coffee. It is the second most heavily traded global commodity, surpassed only by crude oil. But despite its ubiquity in our modern lives, the biological and historical journey of the coffee bean is quite complex and full of surprising details.

Let’s start with the origins. While we often associate coffee with South America or Italy, the story actually begins in the horn of Africa, specifically in Ethiopia. There is a famous legend dating back to the 9th century about a goatherd named Kaldi. He noticed that after eating the berries from a certain tree, his goats became so energetic that they did not sleep at night. He reported his findings to the abbot of the local monastery, who made a drink with the berries and found that it kept him alert during the long hours of evening prayer. The knowledge of the energizing berries began to spread, moving east to the Arabian Peninsula.

By the 15th century, coffee was being grown in the Yemeni district of Arabia and by the 16th century, it was known in Persia, Egypt, Syria, and Turkey. It wasn't just consumed in homes, but in public coffee houses. These places became hubs for the exchange of information. When coffee finally reached Europe in the 17th century, these coffee houses quickly became centres of social activity and communication. In England, for instance, they were often referred to as "Penny Universities" because for the price of a single penny—the cost of a cup of coffee—one could sit and listen to the leading minds of the day discuss politics, science, and literature.

Now, moving on to the biology of the plant itself. What we call a "coffee bean" is actually a seed. It is found inside a bright red fruit which is botanically classified as a cherry. The coffee plant is a woody perennial evergreen that belongs to the Rubiaceae family. There are over 120 species of coffee, but only two are commercially significant: Coffea Arabica and Coffea Canephora, commonly known as Robusta.

Arabica is the more popular of the two, accounting for about 60 to 80 percent of the world's coffee production. It is generally considered to have a superior, smoother flavour profile with notes of fruit and sugar. However, it is an incredibly delicate plant. It requires specific conditions to grow; specifically, it thrives at a higher altitude, usually between 600 and 2000 meters above sea level. It also requires a temperate climate and doesn't tolerate frost.

Robusta, on the other hand, is much hardier. As the name suggests, it is robust. It can grow at lower elevations and in hotter climates. It has a stronger, more bitter taste, often described as grain-like or rubbery. Interesting from a biological perspective, Robusta plants possess a much higher concentration of caffeine—almost double that of Arabica. This is actually a natural defense mechanism for the plant, as the caffeine acts as a pesticide, highly toxic to bugs and insects that might try to eat the leaves.

Once the coffee cherries are harvested, they must be processed to extract the beans. There are two main methods: the "dry method," which is the age-old practice of drying cherries in the sun, and the "wet method." In the wet method, the fruit pulp is removed, and the beans are placed in large water tanks. Here, they undergo a crucial process of fermentation for 12 to 48 hours. This step helps to remove the layer of mucilage—a sticky substance—still attached to the parchment skin. This phase is critical because if it continues for too long, it can completely ruin the flavor of the final coffee.

Finally, I want to discuss the current threats to coffee production. Climate change is a major concern. As temperatures rise, the specific band of land around the equator known as the "Coffee Belt" is shrinking. But perhaps the most immediate biological threat is a fungal disease known as Coffee Rust. This disease attacks the leaves of the coffee tree, preventing photosynthesis. It forms orange, powdery spots on the underside of the foliage, eventually killing the tree. It caused the devastation of the coffee industry in Sri Lanka in the 19th century and remains a huge problem today.

Another issue is the shift in farming methods. Traditionally, coffee was shade-grown, meaning it was planted under a canopy of larger trees. This mimicked the natural habitat of the plant. However, to increase yields, many farmers have shifted to "sun-grown" coffee, which requires clearing forests. While this produces more beans in the short term, it requires vastly more water and fertilizer. Conversely, returning to shade-grown methods promotes biodiversity, providing a safe habitat for migratory birds and natural predators for pests, which in turn reduces the need for chemical pesticides.

So, the next time you sip your morning latte, remember that you are drinking the result of a complex biological process and a history that spans continents.

That is the end of Part 4. You now have one minute to check your answers to Part 4.