Grinding coffee with a splash of water reduces static electricity and makes more consistent and intense espresso

The fracturing and friction of coffee beans during grinding generates electricity that causes coffee particles to clump together and stick to the grinder. Researchers report that coffee beans with higher internal moisture produce less static electricity, which means less coffee is wasted and there is less mess to clean up. This effect can be simulated by adding a small amount of water to beans immediately before grinding them. The team also showed that grinding with a splash of water produces more consistent and intense espresso.