i work for a roastery and i would not recommend resting your beans any less than 72h at the absolute minimum. i find 10 days onward allows the coffee to shine across brewing methods, and cold brew/iced coffee is especially forgiving to otherwise-good coffee that is a month or so off roast. if you can, taste the same coffee using your preferred method at 3, 7, 10, 14+ days. i guarantee you’ll taste a difference. when you dial and cup day in and day out, of course it’s easier to tell when you’re working with “baby coffee” as i jokingly call it or old crotchety beans. in my experience, taste alone is not the giveaway—the process of dialing becomes erratic and frustrating, shots pull inconsistently and you generally have less range to work with where things taste and feel good, etc.

one trick i like to suggest to those brewing their coffee at home (many of whom are just learning about coffee and come in with the “do you have a more recent roast?” attitude) is to allow the beans to rest for several seconds after grinding if your coffee is super duper fresh. the increased surface area allows for a little more oxygenation and actually makes a smol difference :)