{"id":896,"date":"2016-04-28T19:18:28","date_gmt":"2016-04-28T19:18:28","guid":{"rendered":"https:\/\/staging.asminternational.org\/smst\/video\/coffee-chemistry\/"},"modified":"2016-04-28T19:18:28","modified_gmt":"2016-04-28T19:18:28","slug":"coffee-chemistry","status":"publish","type":"video","link":"https:\/\/www.asminternational.org\/smst\/videos\/-\/journal_content\/56\/10192\/26283445\/VIDEO\/","title":{"rendered":"Coffee chemistry"},"content":{"rendered":"<p>\n\tIt&#8217;s one of the most popular beverages in the world, and many of us rely on it to stay awake every day. But not every cup of coffee is created equal. From the bean to the brew, science can help you get the perfect cup. 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