Can you taste the difference as the beans age, or do you have to adjust the grind over time to account for their drying out & oxidizing in the hopper rather than in a sealed container?
I roast all my own beans, usually every 7 to 10 days, and only as much as we consume in less than two weeks. So, my results may not be typical. In any case, the answer to your first question is "yes", we do indeed taste the difference as the beans age. We usually roast to FC+ and let the beans age for a couple of days before using them. Each day they taste a little bit different, peaking at about 1-week. There's three or four days of really good, followed by three or four days of fantastic, then back to really good. We don't have any beans in use for more than a couple of weeks, so can't really say what would happen if we did. In all probability, our shots would still be at least as good as those from our local cafes. As to the second question, also "yes", we do adjust the grinder as the beans age. Usually, once dialed in, we're good for two or three days, then we adjust after a couple of days, then nearly daily. However, the adjustments are tiny, and I'm probably gilding the lily here. Most of our drinks are milk based and I'm not really adjusting on account of taste; I'm adjusting on account of the change in time to pull a shot (the shots get a tiny bit longer each day as the beans age). So, it's mostly about consistency of the pull. We were recently on a very high end European cruise, during which we had espresso based drinks (mostly latte and capps) daily. We couldn't wait to get home an have some to our own coffee