In the most recent AA Café Podcast (Recorded fairly regularly by the fine folks at DoubleShot Coffee Company in Tulsa, OK) the crew discusses how fresh should espresso be when it is served. Apparently at the SCRBC, Isaiah got comments on how the beans were too fresh after sitting for three days. Most competitors opted to hold their coffee ten days for it to "peak." Brian (DoubleShot's roaster) says that coffee served past a week from roast is probably stale and cites a presentation from the last SCAA conference.
What are your opinions on this? In my own experience, I have had coffee that I found more enjoyable after it has sat for a week, as well as coffee that has lost flavor and texture from sitting for the same period of time. Is this a phenomenon that varies by roaster?
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