{"id":105326,"date":"2021-09-29T16:30:08","date_gmt":"2021-09-29T14:30:08","guid":{"rendered":"https:\/\/www.mounthagen.de\/kaffeekultur\/enzyklopaedie\/uncategorized\/viennese-roast\/"},"modified":"2021-09-29T16:30:08","modified_gmt":"2021-09-29T14:30:08","slug":"viennese-roast","status":"publish","type":"encyclopedia","link":"https:\/\/staging.mounthagen.de\/en\/kaffeekultur\/enzyklopaedie\/coffee-production\/viennese-roast\/","title":{"rendered":"Viennese roast"},"content":{"rendered":"<p><strong><br \/>\n  <em>Viennese roast, Subst., f.,<\/em><br \/>\n<\/strong> the lightest of the dark roasts. Some of the beans have a shine due to the coffee oils, and you can still taste the acids.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Viennese roast, Subst., f., the lightest of the dark roasts. Some of the beans have a shine due to the coffee oils, and you can still taste the acids.<\/p>\n","protected":false},"author":3,"featured_media":0,"template":"","encyclopedia-category":[61],"class_list":["post-105326","encyclopedia","type-encyclopedia","status-publish","hentry","encyclopedia-category-coffee-production"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/encyclopedia\/105326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"author":[{"embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/users\/3"}],"version-history":[{"count":0,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/encyclopedia\/105326\/revisions"}],"wp:attachment":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/media?parent=105326"}],"wp:term":[{"taxonomy":"encyclopedia-category","embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/encyclopedia-category?post=105326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}