Freshness means something. Most of us do not realize that some things need a little time to rest even after much of their dynamic process has finished in order to fully appreciate all that is inherently there. In coffee, it’s called the “gassing out” period where coffee, once it’s roasted, is allowed at least 24 hours before it is cupped (aka evaluated). The theory goes that if you taste it too soon, you are tasting CO2 gasses and other volatiles that are the byproducts of roasting and not necessarily what’s in the bean. Things need a little time. So it …