Five years ago, cold-brew coffee was the exception, less common than hot-drip coffee and espresso poured over ice. Now it's the rule, both at indie coffee shops and at Starbucks alike. Lower temperatures don't extract the acids that give hot coffee floral and acidic fruit-forward flavors, so you'll end up with something smoother, with notes that are more chocolate-like and nutty — when done well, at least. Year after year, be Coffee, using beans that could be described as well-developed, though certainly far from roasty, burnt, or smoky, seems to have figured out an equation that leads to the nearly perfect cup (at least, in our opinion). Best of all, they are consistent, unlike their competitors, which seem to treat iced coffee as an afterthought. Even better, the cold brew is strong. This is very important in Phoenix, where the sun shines hot, and a perfect-strength iced coffee becomes watery and weak, if not the moment you step outside, then the moment after. be Coffee's cold brew gives you some wiggle room. Extra credit for be Coffee.