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Makes sense... they certainly don't seem to budge much. The only one I've actually tried back to back, new vs old is Lavazza Super Crema, which for a hot minute was getting punted out on Amazon for 12bucks a kilo. Didn't really notice any difference.
Anyways, got the rest of the Mokaflor Oro to bash through first. Might have to give the espresso tonic a go later, I reckon it would be handy in that.
Jung
I think maturing is a thing with traditional Italian roasting isn’t it? That bell curve between resting, ideal, and staling / decline is a lot broader. The robusta harshness mellows but it still stabilises the blend.