The method in this paper is different than most existing RDT applications since achieving the best results requires much more water than anyone was previously s

The method in this paper is different than most existing RDT applications since achieving the best results requires much more water than anyone was previously suggesting. The heuristic that James Hoffman has espoused is 3-4 spritzes of water per 18g of coffee. Obviously this depends on the spritzer you use, but it’s much more water than people have used before so questions about that effect are valid. The paper addresses these concerns somewhat by measuring humidity in the grind chamber, and they found that it dropped to ambient on the order of a minute after grinding finished.