The cold brew reading you did is consistent with what I do. I'll read up on a topic a lot, then distill it to a pretty simple set of things that I do, with a little variation being totally fine.
1. My little mason jars, that I store roasted beans in, are 9 ounce size. I'll pour 2/3 of a jar into the grinder, then do a coarse grind (On the Capresso Infinity, 1 step coarser than the middle of the Coarse region).
2. Ground coffee goes into a pitcher that's really 36oz. Fill with water
3. Cover the pitcher, let it sit 12 hours in the kitchen. +/- an hour so two isn't going to hurt anything. If I'll be really busy, put the covered pitcher in the fridge, and in there let it steep 24 hours.
4. Strain the steeped liquid. I use a french press (yeah, fru-fru, but this one's also able to be microwaved to make hot french press coffee

), so just push the press part down, but cheesecloth/hemp/... are all fine.
5. Stash the concentrate n the fridge, stores fine a couple weeks.
I make cold brew a couple times a week, drink it about every day. I keep topping off the fridge pitcher, do a real rinse of that one every couple weeks.