Coffee Filters Compared: Paper, Metal and Cloth
How paper, metal and cloth coffee filters change body, clarity and cafestol, plus sizes, bleached versus brown paper, rinsing and what research does not show.
Choose paper for a clean cup and the lowest oil content, metal for a heavier cup, and cloth only if you will look after it.
Key takeaways
- Wikipedia's article on coffee filters says paper filters are made of filaments about 20 micrometres wide and let through only particles smaller than roughly 10 to 15 micrometres.
- Paper filters are named by cup count and by shape, and they are not interchangeable.
- Some baristas say paper imparts a papery taste and recommend rinsing with hot water first, and James Hoffmann's V60 technique tells you to rinse the paper.
- A short history: Melitta Bentz, working in Dresden, is credited with the first commercial paper coffee filter in 1908.
- Skip a metal filter if you want the cleanest possible cup, and skip paper if you want to avoid buying consumables.
The filter decides how many fine particles and coffee oils reach your cup, so it changes body and clarity as much as the grind does. The right size matters just as much: a filter that does not fit the brewer can collapse or let grounds past.
Paper, metal and cloth side by side
| Paper | Metal mesh | Cloth | |
|---|---|---|---|
| What gets through | Water and dissolved coffee; most oils and fines are held back | Oils and some fine particles | Some oil, fewer fines than metal |
| Cup character | Clean, light, often described as fruitier | Heavier, rounder, can be silty | Soft, between the other two |
| Cafestol and kahweol | Removed | Not removed | Reported low in one study (see below) |
| Cost per brew | A filter each time | None after purchase | None after purchase |
| Upkeep | Bin or compost | Rinse and brush | Rinse, dry or store wet; wears out |
Wikipedia's article on coffee filters says paper filters are made of filaments about 20 micrometres wide and let through only particles smaller than roughly 10 to 15 micrometres. The same article states that paper removes the oily diterpenes cafestol and kahweol, that metal, nylon and porcelain mesh do not, and that cloth lets more oil through than paper. The cup descriptions in the table are common tasting notes and not measurements.
Where the cloth row gets complicated
Cloth is where sources disagree. A 2025 Swedish study of cafestol and kahweol in coffee found that boiled coffee contained a median of 939 mg/L of cafestol but only 28 mg/L when the same boiled coffee was poured through a fabric filter. Home-brewed paper-filtered coffee had a median of 12 mg/L, and French press and percolator coffee about 90 mg/L. So in that test a fabric filter cut diterpenes sharply, though not quite to paper levels. Wikipedia's wording, that cloth passes more oil than paper, is consistent with this. It is a single study with five paper-filtered home brews, so treat the exact numbers cautiously.
The study measured compounds in the cup, not health outcomes. Its authors describe the diterpenes in unfiltered coffee as cholesterol-raising. People who keep an eye on their cholesterol can ask a doctor or dietitian whether the filter type matters for them.
Choosing the right size and shape
Paper filters are named by cup count and by shape, and they are not interchangeable. Wikipedia notes shapes including cones such as the V60, fan or boat shapes such as the Melitta, baskets and flat-bottomed filters, with sizes such as Melitta "102" or US "#2".
For a V60, the 01, 02 and 03 dripper sizes each take their own paper. The Hario UK listing for the plastic 02 dripper says it is rated for one to four cups and that size 02 papers are sold separately. If you buy a Chemex or a flat-bottomed basket brewer, check the filter shape in the manual before buying a big box.
Paper weight and thickness also vary between makers and change how fast water drains, so a different brand of the same shape can give a slightly different brew time. The shape and size are what must match; the brand is a secondary choice.
Bleached or brown paper
White filters are bleached and brown ones are not. In a retailer's informal tasting, each filter had 100 ml of 93°C (200°F) water poured through it twice and the second pour was tasted against plain water. The V60 white and natural papers showed virtually no difference, while Chemex natural filters gave the strongest paper taste of the four. The retailer sells filters, and the test was a single tasting without measured data, so it indicates a pattern and does not prove it.
Third-party retailer listings (not the maker) describe Hario V60 white filters as oxygen-bleached and made from natural pulp, and say they are compostable. Those claims were not confirmed against a manufacturer page. If you plan to put filters in your food waste, check your local scheme, which decides what is accepted, and not the packaging claim.
Rinsing
Some baristas say paper imparts a papery taste and recommend rinsing with hot water first, and James Hoffmann's V60 technique tells you to rinse the paper. A rinse also warms the brewer. Rinsing is a legitimate choice either way, but be consistent from brew to brew, because it changes the result you are tasting. Discard the rinse water before adding the coffee.
Do paper filters contain plastic?
This question comes up in autocomplete suggestions, but no study that tested paper coffee filters for plastic was found while researching this page. A 2026 study did find microplastics in both instant and ground coffee, at about 0.34 particles per gram in ground coffee, and listed several entry points along the supply chain, so that evidence does not separate the filter from the beans or the packaging. Anyone worried about this can look for filters sold as plain pulp paper and check the manufacturer's statement.
A short history
Melitta Bentz, working in Dresden, is credited with the first commercial paper coffee filter in 1908. According to the company, she used a sheet of blotting paper in a perforated brass pot, and Melitta registered its name as a trademark for coffee filters in 1911. Wikipedia adds that the Melitta company introduced the fan-shaped filter bag in 1936 or 1937. Wikipedia says she patented the design, but the company pages found for this article describe a later trademark and do not mention a patent, so the patent status is unclear.
Which filter to use
- Paper suits most people: it is easy, consistent and removes the most oil. It suits pour-over, drip machines and the AeroPress.
- Metal suits those who want a heavier, rounder cup and do not want to buy paper. Expect some silt at the bottom of the cup and a need to clean the mesh well.
- Cloth suits people who like to tinker. It takes more upkeep than the other two.
Skip a metal filter if you want the cleanest possible cup, and skip paper if you want to avoid buying consumables.
Questions
What size coffee filter paper do I need?
Match the paper to the brewer by name and number, for example a size 02 paper for a V60 02 or a #2 for a US-style cone. The brewer's manual or product page lists the size.
Can you reuse coffee filter paper?
Paper is the disposable type of filter, and it is sold for single use. If you want a reusable option, metal or cloth are the usual alternatives.
What micron is coffee filter paper?
According to Wikipedia, paper filters let through particles smaller than about 10 to 15 micrometres. It varies by product, so check the maker if the exact figure matters.
Related
- Chemex coffee guide
- Kalita Wave guide
- Pour-over variables guide
- French press coffee guide
- AeroPress drink page
Sources
- Wikipedia, Coffee filter (secondary source for materials, shapes and pore size)
- Orrje et al. (2025), Nutrition, Metabolism and Cardiovascular Diseases, doi:10.1016/j.numecd.2025.103933
- Gune, Schultz and Martin (2026), Food Chemistry, doi:10.1016/j.foodchem.2026.150745
- Melitta Group, 1908: An ingenious invention and 115 years of the Melitta word mark
- Hario UK, V60 plastic dripper size 02
- Hario USA, James Hoffmann's V60 technique
- Prima Coffee (retailer), Bleached vs natural pour over coffee filters