I'm going to explain whether you like it or not, why you should stop using aluminium.

Aluminum (Al) is often classified as a heavy metal in the context of toxicology and environmental health, despite being a lightweight metal in physical terms—it's grouped this way due to its potential for bioaccumulation and toxicity similar to classic heavy metals like lead or mercury. Unlike essential metals, aluminum has no known biological role in the human body and can accumulate in tissues such as bones, lungs, brain, and kidneys, leading to a range of adverse effects.

Chronic exposure to elevated levels of aluminum is linked to several health issues.
Health Issues:
Neurological: Linked to cognitive decline, dementia-like symptoms, and possible Alzheimer’s risk via neurotoxicity.

Reproductive:
Reduces hormones like testosterone, impacting fertility.
Cardiovascular: Causes inflammation, increasing risks of hypertension and heart disease.
Organ Damage: Affects kidneys, liver, and bones, especially in vulnerable groups (e.g., children, kidney-impaired).
Coffee and Aluminum

Interaction:
Acidic Reaction: Coffee (pH 4.5-5.5) contains organic acids (e.g., chlorogenic, citric) that dissolve aluminum’s protective oxide layer (Al₂O₃), releasing Al³⁺ ions:

Leaching:
Hot coffee (90-100°C) in percolators increases aluminum release (0.5-2 mg/L), especially in new or scratched pots, raising daily intake above WHO’s 2 mg/kg weekly limit.

Worsened Effects:
Al³⁺ ions may form pro-oxidant complexes, generating free radicals that amplify cellular damage and potentially alter coffee’s chemistry, increasing health risks.