14-30 days from roast is the best time to consume IMO. There is a volatile degassing period for the first week off roast for light/city style roasts that affect brew extraction; darker roasts age and oils go rancid faster so maybe only wait a week. I prefer to age high elevation grown beans another week in the bag with on-way valve to have consistent brews. Still lots of bloom most of the time!
Discussion
That's the way, roasting your own you decide whenever is the Sweet point. Just a quick reminder, if you roasted your own, try to have a cup 1 hour later of the roast, it's the biggest concentration of antioxidants you can get 🫂💜☕
Yeah but the flavor of brew is hampered that close to roasting. We would wait AT LEAST three-four days to cup roasted batches before blending to get a better sense of the roast/bean. I would argue if you want the most antioxidants just buy cascara and make tea and/or eat raw coffee/cacao as the antioxidant profile is degraded by roasting.
Flavour you're absolutely right, antioxidants concentration nothing beats, light roast of course. You need heat to ignite most of the really good stuff so raw won't give you that, and tea, cacau don't come close 💜🫂☕ obviously you have the means, try it for 21 days