Is it better to use paper or metal filters?

The filter you choose acts as a gatekeeper for the flavor profile of your coffee. Paper filters are designed to be highly absorbent. They effectively trap the diterpenes—the natural oils found in coffee—and the tiny particles known as 'fines' that can make a cup feel gritty. The result is a very clean, crisp, and bright cup of coffee that highlights the acidity and specific flavor notes of the bean. This is why paper filters are the standard for pour-over methods like the V60 or Chemex.

Metal filters, by contrast, are essentially permanent mesh screens. Because they do not absorb oils, those natural fats remain in your final cup. These oils carry a significant amount of the coffee's aroma and flavor, which is why metal-filtered coffee often feels 'thicker' or more 'buttery' on the palate. However, because the mesh holes are larger than the pores in paper, some fine sediment will inevitably end up in your mug, creating a heavier, more textured mouthfeel that some drinkers find more satisfying.

There is also an environmental and practical consideration. Paper filters are single-use, which creates waste, though they are compostable. Metal filters are reusable, making them a more sustainable long-term option, but they require thorough cleaning to prevent the buildup of old coffee oils, which can turn rancid and impart a stale, bitter taste to future brews. If you use a metal filter, you must be diligent about scrubbing the mesh regularly.

In practice, if you enjoy a light, tea-like, and nuanced cup, stick with paper. If you prefer a bold, full-bodied, and robust cup—similar to what you might get from a French press—a metal filter is the way to go. Many coffee enthusiasts keep both on hand, switching between them depending on the specific coffee they are brewing or the mood they are in that morning.