When coffee is roasted, there is a myriad of physical and chemical changes that occur within the coffee bean as heat is applied. Some of these processes continue even after the roasting process is complete.
As the roasted coffee bean rests after roasting, it emits carbon dioxide as a natural biproduct of the transformation process. As the carbon dioxide is released, flavors develop. After the first 24 hours of a bean being roasted, almost half the trapped CO2 has escaped. You can absolutely brew your beans after this 24 hour window and have a great cup of coffee, but we've found that brewing a week after roasting produces the best cup. Brewing before this time will produce a cup that hasn't reached its fullest potential because of CO2 interruptions in the extraction process. Simply put, there is too much gas trying to get out while water is trying to make contact with the coffee grounds. This is the biggest obstacle in drip and pour-over brew methods when making coffee that hasn't rested long enough, but is largely avoided by using a French press because of the amount of time the water has to make contact with the coffee grounds. So when you place your order, order ahead and age your beans a few days after they arrive depending on your brew method.