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 Dec. 6 in the journal Matter 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 has been “known” for a long time but glad to see a formal study confirming it!
I often splash the handle-end of a spoon with water and stir the beans with it before grinding. Makes a big difference whether you’re making espresso or otherwise!
I obsessed over coffee for a couple years and never heard this! Maybe it wasn’t a thing then years ago?
The reason I like it is it reduces all the static when it comes out of my burr grinder. So it’s not clinging to everything and it’s easier to get my grinds from one place to another without making such a mess