Photo by Terri Lea Smith

NOUVEAU JOE

These cafés are taking hand-crafted coffee to new heights.

The Pour Over
Crêpe Bar
It’s all in the wrist. The pour over method of brewing a single cup of coffee delivers a measured amount of water over a period of time, usually three to four minutes, using a special kettle and a cone filter set over a cup. Proponents say it renders a cleaner, brighter-tasting coffee ($2.75/$3.75). 7520 S. Rural Rd., Tempe, 480-247-8012, crepe-bar.com

AeroPress
Cartel Coffee   
Similar to a French press but even more low-tech, the plastic AeroPress device sits on top of a cup of coffee. After a short steep, a plunger forces the brewed coffee through a filter, producing an espresso-strength coffee without any bitter sediment ($2.75). Three Valley locations, cartelcoffeelab.com

Japanese Cold Brew
Vovomeena
DJ Fernandes introduced the Valley to this Japanese cold-brew coffee system for iced coffee at Astor House and subsequently installed five of the contraptions at Vovomeena, offering flights of eight-hour brewed – some say less bitter – iced coffee ($4.95 for flight of three). 1515 N. Seventh Ave., Phoenix, 602-252-2541, vovomeena.com


FOOD GROUPS
Slow Food Phoenix
The Phoenix chapter of the international nonprofit (formed in the 1980s to oppose the rise of fast food) is robust and active, hosting monthly educational and social events to heighten awareness of local foods and food traditions in the Southwest. Non-members are invited to attend, too. slowfoodphoenix.org

Phoenix Food Nerds
Passionate food “nerds” congregate around this virtual water cooler (online discussion board) to share their thoughts on the latest restaurant opening or spill the beans on a recently discovered ethnic gem. The board boasts more than 200 members; registration is free. phxfoodnerds.com

KamiUmamiWainDojo
Veteran wine professional David Johnson is known as the Sumo Sommelier, so when he created his social wine group on meetup.com, he picked a playful name for what he hoped to accomplish. Kami is the Japanese word for divine, umami is a term for the fifth taste sensation, wain is the way the Japanese pronounce the word wine, and dojo is a place to learn. With nearly 200 members, “the group is about fun and ‘edutainment’,” Johnson says. “No wine snobbery here.” Membership is free. meetup.com/KamiUmamiWainDojo


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