When choosing the perfect filter for your coffee brew, the decision comes down to taste preferences. Paper filters tend to filter out more oils from coffee grounds than metal filters do and result in milder, lower acid cups; on the other hand, metal filters let through more oils for full-bodied and robust flavors.

Additionally, your choice of brewing method also has an effect on acidity levels; pour-overs typically feature lower acidity than drip coffee. Finally, for an even lower-acid cup try using coarser grinds; this helps slow the extraction rate and thus minimize acid release into your cup.

Coffee acidity can be reduced further by adding milk. Milk’s fatty acids (such as cafestol and kahweol ) have been shown to neutralize acidic compounds, producing a more balanced and smooth cup.

Regularly cleaning your coffee filters is crucial to keeping them in good condition and preventing build-up. Reusable metal filters should be rinsed under running water or submerged in a 1:1 mixture of warm filtered water and vinegar for 5-10 minutes to help dissolve stubborn residue build-up, or for deeper cleanings you can use a toothbrush to scrub each crevice thoroughly before rinsing thoroughly and drying completely before reassembling into your coffee maker if possible (if not using metal filters you could opt for cheesecloth instead).