We usually start brewing around 2-3 weeks after roast, but honestly it’s better if you wait till week 4 or 5. Some of them keep getting better all the way to 60 days.
If you’ve got real willpower (unlike us), they’ll still be tasting great up to 3 months in.

You can also try cracking the bag open a day before brewing, a little oxygen helps open things up, kind of like decanting wine.

Weird, but it works.

The roast date is on every bag, so you’ll always know where you’re at.