James did a great video covering this article. TLDR is that the article endorses RDT, but with about 4 spritzes of water instead of the normal 1. Moreover, it points out that this can lead to increased extraction in espresso brewing.

I always like seeing scientific research that benefits or confirms techniques used for cooking. Anecdotally, I started using RDT a couple months ago and it has completely solved my grinder’s static issues. 2-3 spritz of water from a cheap glass spray bottle and my static issues were gone. I single dose and occasionally a wet bean or two will get stuck in the hopper but that’s a minor issue compared to staticky grounds going everywhere and sticking to everything.