we’ve never had a decent espresso from a bean that has been allowed to rest for less than 7 days (sealed in the bag). ever.
its foamy, it hisses and spits and won’t extract cleanly, it tastes flat and soda-like
different coffees are at their optimum at different time intervals after roast date (sealed in bag time intervals), but if we had to had to pick a day on which to open a coffee at its optimum without knowing anything about it we would pick the 14th day after roasting (in a sealed bag)
some are good at 8 days, some at 21 days, but 14 days is unlikely to leave you embarrassed, whatever the roast
you can make anything in life as complex as you wish, but as always, a few simple rules will allow you to capture 80% of absolute maximum with 20% of the effort. unpopular if you’re trying to make your job look complicated, but true, nonetheless in almost all walks of life