People often ask: Aren't freshly roasted beans the freshest? Why do they still need to be "aged"?
In fact, freshly roasted coffee beans are like raw, unrefined young meat. While the aroma is intense, their state is volatile, and the flavors and oils within haven't settled yet. Additionally, at this stage, they are furiously releasing carbon dioxide, and during brewing, these bubbles constantly interfere, making it difficult to brew a delicious cup. Just as red wine needs to breathe and tea leaves need to age, coffee beans also need time to "mature". Allowing them to rest for two to three weeks lets their temper mellow and their flavors stabilize, resulting in the best layered taste when brewed.