{"id":12382,"date":"2026-01-12T12:12:38","date_gmt":"2026-01-12T11:12:38","guid":{"rendered":"https:\/\/pdc-official.nooostaging.com\/glossario\/roasting\/"},"modified":"2026-01-12T12:12:38","modified_gmt":"2026-01-12T11:12:38","slug":"roasting","status":"publish","type":"glossario","link":"https:\/\/www.lepiantagionidelcaffe.com\/en\/glossario\/roasting\/","title":{"rendered":"Roasting"},"content":{"rendered":"\n<p>The roasting process consists of a phenomenon involving the transfer of heat and matter together with endothermic and exothermic reactions. <br>During roasting, the coffee bean undergoes a number of chemical and physical changes, mainly involving the evaporation of the water contained in the bean, the production of carbon dioxide, Maillard reactions, caramelisation and Strecker degradation.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The roasting process consists of a phenomenon involving the transfer of heat and matter together with endothermic and exothermic reactions. During roasting, the coffee bean undergoes a number of chemical and physical changes, mainly involving the evaporation of the water contained in the bean, the production of carbon dioxide, Maillard reactions, caramelisation and Strecker degradation.<\/p>\n","protected":false},"featured_media":0,"template":"","class_list":["post-12382","glossario","type-glossario","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/glossario\/12382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/glossario"}],"about":[{"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/types\/glossario"}],"wp:attachment":[{"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/media?parent=12382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}