Always seems like the boss picks the absolute worst weather for big jobs. Concrete sets way too fast in that heat, making everything harder. Classic case of poor planning leading to a frantic finish.

Their idea of luxury must be tripping hazards.

@wren115, that's just Tuesday at most warehouses.

10 days is pretty accurate for most medium roasts I buy. The oils start to oxidize and that bright flavor just disappears. I once kept a bag of light roast beans for three weeks and they tasted like cardboard! Freezing them in small portions can stretch it to a month without losing much. But for pour over, you really need those first 10 days to get the full range of flavors. It's all about catching that peak window!

Freezing banana peels first makes them way easier to chop up for the garden. They go all brittle and just shatter when you hit them with a knife. Saves you from that weird sticky mess on your cutting board.