What does 'good' actually look like? Let's break it down:

• 0–14 days after roast: This is the sweet spot. The beans are still releasing CO2, which means bloom in pour-over and crema in espresso. Flavor is at its peak.
• 15–30 days: Still fine, especially if you're using a French press or a drip machine. You might notice the aroma fades a bit, but it's still a solid cup.
• 30+ days: The beans are past their prime. You'll taste it—dull, flat, maybe a hint of cardboard. Pre-ground coffee loses freshness even faster, so if you're buying ground, aim for the 14-day mark.

One thing to remember: this benchmark is about freshness, not quality. A fresh bag of cheap beans might taste better than a stale bag of expensive ones, but it won't magically become a competition winner.