1.0JOURNAL | GLOBE COFFEE（グローブコーヒー）https://globecoffee.tokyo/apps/noteglobecoffeehttps://globecoffee.tokyo/apps/note/author/globecoffee/7.焙煎度合いの基礎：SCA×当店基準で読み解く"味の地図" - JOURNAL | GLOBE COFFEE（グローブコーヒー）rich600338<blockquote class="wp-embedded-content" data-secret="zks1vqpPy9"><a href="https://globecoffee.tokyo/apps/note/2025/10/7sca/">7.焙煎度合いの基礎：SCA×当店基準で読み解く”味の地図”</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://globecoffee.tokyo/apps/note/2025/10/7sca/embed/#?secret=zks1vqpPy9" width="600" height="338" title="“7.焙煎度合いの基礎：SCA×当店基準で読み解く”味の地図”” — JOURNAL | GLOBE COFFEE（グローブコーヒー）" data-secret="zks1vqpPy9" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://globecoffee.tokyo/apps/note/wp-content/uploads/2025/10/20251023_RoastLevel_hp.jpg1080718コーヒー生豆にどの程度まで熱を加えるかによって、豆の色は明るい茶色から黒に近い色まで変化します。 この加熱の度合いを「焙煎度合」と呼び、酸味・甘み・苦味といった […]