An in depth look (and replication) of the big result from the recent papers published on adding water during coffee or espresso grinding to reduce static (sometimes referred to as RDT, Ross Droplet Technique). Does it work? Eh... not for me.

First paper: https://www.cell.com/matter/fulltext/...
Second paper: https://arxiv.org/pdf/2312.03103.pdf

=== Timestamps ===
00:00 Introduction
01:41 Fair Warning...
03:50 Why is this important?
04:20 My main concern
09:30 Material impacts on static
12:15 Roast level and static
18:08 Wherein I rant about "RDT"
21:43 Charge suppression by water
26:40 The big main result... Time/Extraction
32:14 Alternative hypotheses for the effect
36:36 The second paper...
38:23 Charge passivation strategies
40:17 Water isn't just about static...
45:03 A chart I'd like to see
47:47 Implications for normal people
49:56 Test: Replicating the paper
52:39 Test: Data and results
55:35 Conclusion