If you hang around coffee forums or baristas long enough, you’ll hear about the Ross Droplet Technique (RDT). It sounds fancy. It’s not. It’s just a drop or two of water. But in the right place, at the right time, it can level up your grind and ultimately your brew.
So What is the Ross Droplet Technique?
The RDT is simple: before grinding your coffee beans, you add a tiny amount of water to them—usually with a spray bottle or a wet spoon handle. That’s it. No gadgets. No magic. Just H₂O.
Why do people do this?
Two words: static cling.
If you’ve ever used an electric grinder and ended up with coffee grounds all over the place; clinging to the lid, stuck to the walls, floating onto your counter like brown snow, that’s static doing its thing. Dry coffee + friction = static buildup. The grinds stick to everything but where you want them.
Adding a droplet of water helps reduce that static. That means:
- Less mess – Grounds go in the portafilter or brewer, not all over your kitchen.
- Better consistency – You don’t lose fine particles to the air or the inside of the grinder.
- Cleaner workflow – Especially useful with single-dose grinding.
For home baristas chasing control and repeatability, these are small wins that add up.
Is it really worth the effort?
If you’re using a single-dose grinder or weighing your beans before each shot, RDT makes a noticeable difference. Even more so with light roasts, which tend to be dryer and more staticky. If you’re tired of brushing out your grinder or tapping the lid like a maniac, try the RDT. It’s a low-effort, high-reward move.
That said, if you’re using a hopper and grinding in bulk, the gains are less obvious. But even then, it doesn’t hurt.
Any downsides?
Just don’t overdo it. You’re adding a drop—not a drizzle. Too much water can cause clumping, or worse, damage your grinder. And skip it entirely if your grinder uses steel burrs and isn’t built to handle moisture.
Final Sip ☕️
The Ross Droplet Technique isn’t a gimmick. It’s not even a hack. It’s a tiny tweak that solves a simple problem: static cling. And in coffee, where small tweaks can lead to better flavour, better workflow, and less mess, it’s a trick worth having in your back pocket.
Want cleaner grinds? We've just dropped our latest RDT bottle we ingeniously named Oops I Spritzed It Again
