Joe@boelder @chopaganda @AG3rD I use the 15 rule for coffee:
Un-roasted beans are good for 15 weeks
Roasted beans are good for 15 days
Ground beans are good for 15 minutes
AG3rD@unclejuice @boelder @chopaganda Also happy to have Chop ask ChatGPT to do the summary so he has to use AI to prove a point.
Chop@AG3rD @unclejuice @boelder Nope. Fwiw, I disagree strongly on 15 days for roasted beans.
As for ground beans, 90% of the time I grind fresh by habit. But in times when I grind the night before, I don’t notice a loss in flavor. Chemical reactions don’t happen THAT fast.
@chopaganda @AG3rD @boelder do you not notice a difference with roasted beans and the “bloom” as time goes on. Around the two week mark the bloom is very diminished. The beans have way less life in them. I only grind and use right away, never tested the grind from the night before, would have to see first hand.
@unclejuice @AG3rD @boelder I don’t bc when I grind the night before the beans are in my Bonavita and I can’t see the bloom cycle.
Josh 
@chopaganda @unclejuice @AG3rD @boelder While I definitely think grinding soon before brewing is a key to a great cup, I too cannot detect any difference when I grind the night before. I’m sure some can, but not me.
Curiously Looped
aRoastia@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder
I need to (and will be) on the 'Don more, if only to participate in coffee discussions.
Toss that 15 rule. Some of the coffee that I roast doesn't even begin to peak and show it's best flavors until a month after it's roasted. Most coffee isn't making it to a roaster within 15 weeks of being "ready". And ground coffee, while not my preference, can have a considerably longer life than 15 minutes.
@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder
Storage is everything. For the most part the bags with the one-way valves are the best. Feel free to freeze a whole bag or more, but make sure there's no air in the bag that could lead to ice forming on the inside.
Back to the first point, I'll share some articles tomorrow about roast date and resting, and if anyone on this thread wants,
@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder
...I'll send some free coffee that's "older" that I'm not selling right now but still makes a tasty coffee. Re: resting, lighter roasts from higher altitudes, like a lot of Colombian coffees, will continue to develop considerably after the roast because (without getting too technical) less of the process that helps the trapped CO2 get out has happened.
@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder
Within the first day I roast a new coffee I'm only tasting to see that the roast was enough to fully develop the coffee and that there's no noticeable defects. I'll test that same coffee for a week to see how it's progressing, and if I feel good about it's track I'll put it on sale. Once I have enough data and I have a roast profile I like, I'm comfortable enough to release bags immediately on the roast date.
@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder
Wow, I rambled. Anyway, always glad to talk coffee.