My coffee was roasted yesterday, is it ready to lock and load in my Bianca? I heard somewhere that fresh coffee is gassy? What to do? *thinking face*

Leave it in the bag for a week and then open it and use other coffee in the meantime. It can be fun to use way too fresh coffee but you have to accept that taste isn't what it should be.

If you haven't ever tried before 48 hours out the roaster it's probably worth a shot to taste the difference. Also having the flavor and effervescence of too fresh coffee in your mind can help in the future if you come across a too fresh bag. You will then know first shot that it needs more rest.

Not a bad experiment to just run that coffee all week either. You will taste the climb from overly gassy to peak flavor. Each day the yum increases

In roasting for myself I usually try to be doing another batch when I have about a week's worth of coffee left. That way I can start the next as it climbs to peak.