Scientists from the University of Oregon discovered a new method, the 'Ross Droplet Technique', for grinding coffee beans.

The technique involves adding a small amount of water to coffee beans before grinding, reducing static electricity buildup and clumping.

This results in a more consistent and flavorful espresso and could save commercial coffee companies money by reducing the amount of coffee beans needed.

The technique could also benefit pre-ground coffee.

The study, published in the journal Matter, could help in understanding granular materials and their interaction with water.