Filtering with a paper filter, not metal, is supposed to help remove certain oils that add bitterness as well as increase your cholesterol. When you cold brew you can filter through a paper filter on your second filtering, it takes too long to try to filter through the paper filter when you still have a lot of coffee grounds. Well, that’s a lot of “filter” in one sentence.
We make it strong, but drink it with half & half and sweetener, so it’s more like a coffee candy bar, I guess. I’ve found that I don’t care for dark roast made this way (espresso only, for me), but medium roast is the bomb. We get an extraordinary pinon roast from a niece in New Mexico, and grind it coarse (as for French press). I generally use about 1-1/3 cups of grounds for about 8 cups (64 oz) of water, which is just about right for coffee:water ratio. It sits on the counter overnight, and I stir it occasionally, if I think of it.
I assume most people already know this, but just in case, using filtered water (i.e. from a Brita) makes a huge difference over just using tap water.
Well, I’m slurping some strong cold brew as I write this and I’m a convert!
Next thing to do is try it with a paper filter, I’m just french pressing it today.
The other thing I did was grind my beans VERY fine, to release as much coffee as possible. Seems to have worked, the same amount of coffee superfine cold brew seems stronger than coarser grind hot.
Only problem with fine grind is that you get a lot of suspended solids in your coffee (you can really see them if you add milk) and you’ll end up with more “mud” at the bottom of the batch. Perhaps a filter will cure the problem for you.
I used some cheesecloth for my second cup, caught it all.
Delish!
Stop drinking coffee. 
Seriously, drink tea instead. You don’t have to put all that crap in it, and, depending on which brand/blend you choose, you can get a boatload of caffeine as well.
Less crap = less fattening. And less sour.
Oh, and it doesn’t stink, either. So there.
Thanks to this thread, I am enjoying my coffee again! The tip that worked for me was using more ground coffee per cup. A little background here: I used to like the darker, more full-bodied blends, but lately they’d just been tasting rather nasty to me. I wondered, after reading this thread, if it might not have been an acidic after taste, and saw that several posters suggested adding a bit more ground coffee when making coffee. Lo and behold, that must have been it! Now mind you, I’m not rushing out to try the latest Starbucks (which still tastes nasty to me! LOL) but it really has made a difference in my enjoyment of my morning cuppa java.
So thank you so much! 