Measure the beans, spritz them, maybe shake them around a little to distribute the water, put in grinder. No need to wait. It should be a miniscule amount of water, you don’t want your grinder gears to rust.
Am I doing something wrong if I do not have this issue? When I grind the beans there appears to be enough… I guess it is fats, in the beans that makes the ground beans quite easy to handle. May like quality of beans or grinder play a role?
No, it’s not a universal requirement nor is it particularly determined by the quality of your beans/grinder. Some very expensive grinders have anti-static mechanisms and better grinders typically have less static cling and retention. It’s also not so much about handling the grounds as it is about preventing small amounts of grounds from clinging to the inside of the grinder or your dosing cup.
Thanks very much! Will try this out the next time I grind. I like in the Midwest and we have cold/dry winters. Static makes for a messy grinding experience.
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Measure the beans, spritz them, maybe shake them around a little to distribute the water, put in grinder. No need to wait. It should be a miniscule amount of water, you don’t want your grinder gears to rust.
Am I doing something wrong if I do not have this issue? When I grind the beans there appears to be enough… I guess it is fats, in the beans that makes the ground beans quite easy to handle. May like quality of beans or grinder play a role?
No, it’s not a universal requirement nor is it particularly determined by the quality of your beans/grinder. Some very expensive grinders have anti-static mechanisms and better grinders typically have less static cling and retention. It’s also not so much about handling the grounds as it is about preventing small amounts of grounds from clinging to the inside of the grinder or your dosing cup.
Thanks very much! Will try this out the next time I grind. I like in the Midwest and we have cold/dry winters. Static makes for a messy grinding experience.