The grinding of coffee beans generates static electricity as a result of the breaking and friction of the beans during grinding, causing coffee particles to gather and adhere to the grinder. According to a study published in the journal Matter, the addition of moisture to coffee beans before grinding has been proposed to reduce static electricity, enhance the quality of espresso, and offer significant benefits to the coffee industry. These findings, providing economic benefits to the $343.2 billion coffee industry, also indicate an improvement in the consistency and richness of espresso shots.