American University Rubbing Elbows November 2016 Unpacked: Coffee Beans and a Dream Jeff Yerxa, SIS/BA '14, and Nicolas Cabrera, CAS/BA '14, founders, Lost Sock Roasters We saw a creative community taking shape in DC and recognized the need for a local roaster. We both love coffee and in 2015, we launched Lost Sock out of a warehouse in Brightwood Park. We have an eclectic collection of mugs. Friends bring us mugs from their travels. Each one tells a story. Coffee loses 60 percent of its aroma just 15 minutes after grinding, resulting in a more muted, stale cup. We grind our beans immediately before brewing. This Hario Skerton hand grinder is perfect for grinding on the go. Precision is key in brewing and roasting coffee. We use this Hario Pour Over scale for each cup to achieve the desired coffee-to-water ratio. The AeroPress is a great brewing tool for portability and convenience. It makes a quick and clean cup of coffee. We're never without coffee or a camera. We're a start-up and we've realized how fast everything happens—that's why it's important to document our progress. Follow our journey on Instagram (@lostsockcoffee). As the market for specialty coffee grows, so does the competition. We continually read to stay up-to-date with industry trends and learn as much as we can to develop our craft. The trier—a small tool that's part of the roaster—represents the "art" of roasting. It helps us make tweaks based on what the coffee looks and smells like. Our roaster is equipped with thermocouples that send four different temperature readings to the laptop. We make adjustments based on the readings—that's the "science" behind roasting.Our roaster is equipped with thermocouples that send four different temperature readings to the laptop. We make adjustments based on the readings—that's the "science" behind roasting. Right now, we both work part-time jobs. We carry Baron Fig pocket planners to help organize our days and to jot down ideas on the run.