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Yeh that’s definitely not true. Lots of roasters reckon the roast is best around 30 days.
La Cabra say for example:
Our coffee performs best when thoroughly rested. For both espresso and filter brewing they peak after 30 days. In the case of filter we are happy to brew them after 14 days but after a month is ideal. The experience will be far superior; better flavour clarity, more integrated acidity and less bitterness. They simply open up, tasting more transparent and structured. We've aslo written a more in depth blog post about this.
But maybe home roasting like that is different?
Fyoosh-
I'd be interested to hear more from them on that. I've only ever really worked closely with one roastery and they recommended waiting for a few days after roast. 30 seems massive considering a lot of roasters will recommend that it's consumed by that point. Will check out that post, sounds interesting!
For anyone else interested the link is here: https://www.lacabra.dk/blogs/news/we-should-be-resting-our-coffee
mmccarthy
‘Coffee only good 3 days after roasting’.
Handy statement considering they recommend 80-90gms per session.