Method
<ol><li>Combine coarsely ground coffee with cold filtered water in a large jar or cold brew maker.</li><li>Gently bruise rosemary sprigs by rolling with a rolling pin or muddling lightly to release oils.</li><li>Add bruised rosemary sprigs, orange zest, and lemon zest to the coffee mixture.</li><li>Stir gently to combine all ingredients evenly.</li><li>Cover and steep at room temperature for 12-16 hours.</li><li>Strain mixture through fine-mesh sieve lined with cheesecloth or coffee filter, pressing gently on solids.</li><li>Strain again through clean filter for clearest result.</li><li>Serve over ice in tall glasses, garnish with orange slice and fresh rosemary sprig.</li><li>Store remaining cold brew in refrigerator for up to 5 days.</li></ol>
