Coffee does tend to prefer some time to let off some CO2 before being brewed.
How much time depends on the coffee itself. I've had some that were prime at 14 days out of the roaster. (even 18, but that's far more rare)
Most folks will say 2-ish days for non-pressurized brewing and 3-4 days for espresso and other pressurized brewing (like aeropress or moka).
Generally speaking, coffee is pretty well staled by the end of 2 weeks. This depends on the coffee, and can be sooner or later. It's nothing set in stone. You just have to know your product well. (you should anyway, right?)
That having been said, your roaster should be able to give you some specific guidelines and parameters for their coffee. If they can't, then what does that say about how well they know their own product?