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I don’t actually know is the answer, and without wishing to join in the deafening chorus of half-understood coffee science dick-measuring that coffee people do, I think it’s to do with the way the oil in the coffee is developed wrt heating method. I’m happy enough to have tested that 3 week coffee tastes better than 3 day coffee the way I roast it without getting too much into the why and the how.
Stevethecoffee
@mmccarthy
Also regarding the discussion around coffee tasting best anywhere around 3-8 weeks post roast. Any ideas on the reasoning? The only thing I could think of was more degassing leads to less crema, which in turn leads to less bitterness, for espresso at least. Though if this were the case, I imagine there wouldn't be such a strong case for filter coffee as the higher CO2 content only really manifests itself in a larger bloom when brewing filter (as far as I'm aware at least!).