R.M.P Marotta Long Island

The result is a new paper published in the journal Matter demonstrating how adding a single squirt of water to coffee beans before grinding can significantly reduce the static electric charge on the resulting grounds. This, in turn, reduces clumping during brewing, yielding less waste and the strong, consistent flow needed to produce a tasty cup of espresso. Good baristas already employ the water trick; it’s known as the Ross droplet technique, per Hendon. But this is the first time scientists have rigorously tested that well-known hack and measured the actual charge on different types of coffee.

https://arstechnica.com/science/2023/12/study-why-a-spritz-of-water-before-grinding-coffee-yields-less-waste-tastier-espresso/