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The main known benefit is the reduced static electricity which reduced the amount of coffee sticking in and onto the grinder.

The paper observes some difference in espresso brewing time in some grinder/brewer combinations, but this does not replicate well and wasn't investigated in regards to taste.

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In my experience only dark roasts have the static electricity problem, and since I prefer very lightly roasted beans this doesn't usually come up. But it is truly very annoying.

Alleged "medium roast" can have this problem as well though. A few drops of water into 16 grams of beans kills the static and very little sticks to the grinder.

It depends a lot on the grinder. On some of my grinders this is true, on others its "bad to awful" from the light to dark roast categories.

Also remember, one man's "light roast" is another's dark roast. I consider light something like nordic (and lighter) - what others consider light I would put well past "medium" but before "oily" - I consider "dark" right before beans start to get oily.

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