The first month after roasting is the best time to drink a coffee; it’s good in the second month,and turns acceptable in the third.Grind as close to the brew as possible. Whole beans stay fresh longer, and this principle applies to everything that we grind in daily life, like spices. Grinding exposes a large surface area of the coffee,and accelerates the oxidation of the oils, so grind as close to the brew as possible. Using a mixer and its high speed blades produces uneven grinds, and generates heat, both of which are undesirable.The right way to grind beans is using burrs in which the beans are gently crushed, and not sliced. It’s similar to grinding idly/dosa batter in a stone grinder as opposed to grinding it in a mixer.The ratio of coffee to water, length of brewing time and right grind size are mapped to your brewing method. If you would like to learn more, please drop a mail, I will help you calibrate.Finally there is the important question of the beans you use.