It's generally agreed in the coffee industry that freshly roasted coffee is not the ideal. I asked my wife, a coffee educator, why that is, and here's her response: Coffee for brewing as drip should be at least 8 hours out of the roaster before brewing; coffee for espresso should be at least 3 days out of the roaster before brewing. Freshly roasted coffee emits CO2 gas as a result of the roasting process; not only does the gas itself taste bitter, but it also inhibits the dissolving of soluble material (aka coffee flavor) from the ground coffee particles. She added that two weeks is the outside limit for roasted coffee. All that said, she's firmly in the "if you like it that way (any way), have at it" camp.