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Weepsie
Stevethecoffee
Tenderloin
The resting time before packing is interesting as an entirely different factor in aroma development and staling. I always thought it holds a lot better if you get it sealed in a bag within 24 hours. There’s nothing in there about different roasting methods peaking at different times. TBH maybe it doesn’t vary according to roasting type, it would need double blind testing and standardising samples between different roasting machines would be almost impossible. All of which points towards “do you like it? Good. Enjoy your coffee.”
My nonsense is based largely on people with air roasters recommending peak flavour between 1 and 2 weeks and me finding coffee in the back of a kitchen cupboard 8 weeks after roasting and thinking “fuck me that’s great” leading to proper cupping experiments on this which confirms 3 weeks onwards FTW.