Coffee is at its most aromatic during the first few weeks after roasting. That's when all the sweet, fruity and chocolatey flavours are at their best. What's happening inside the bean? After roasting, coffee releases carbon dioxide through a process called degassing. Day 1-3: Too much gas, flavours aren't fully settled. Day 5-14: Sweet spot for most coffees. After 4-6 weeks: Aromas slowly begin to fade. Fresh doesn't mean "roasted today". It means roasted recently. For the best cup: Wait 5-7...