Too Much Coffee

I tried it, very scientifically. Gave the same roast three tries. Once immediately after roasting, once 24 hours later and then the last time about 60 hours later.

The first one was the best. It had the fattest crema and the freshest taste. The second time was still pretty good but the third time it had already started to taste stale.

Good to know Terje, thanks for the experiment

What sort of beans were they? I've found (in the FP) that Kenyans can be too acidy to brew without degassing, whereas others are much more tolerant. But that's in the FP, not the Moka Pot.

What were the beans... hm... ah, it was own "esresso blend", which is at this moment in time about 30% robustas from my wife's village in Sri Lanka, roughly the same amount of brazilain Santos, some Harar I think and maybe I spilled some Monsooned Malabar in there too or Mysore Nuggets, wasn't paying attention. Good blend, but the main thing here is to take those robustas, something from South America and something Asian.

As for Kenyan AA in the press pot I drink those immediately and find them acidic but that's the taste I want because the acidity is fresh and tastes of black currant and lemon. If the Kenyans are old I don't get it.

How dark are you roasting them? I think the darker the roast, the faster they go stale ...

YES, very good Terje. I haven't done it as an experiment, but this confirms my experiences and memories of moka pot brewing very well. It is by far the best the first day and up to a day after.
Yes, darker roasts go stale quicker, but also, darker roasts usually taste better in a moka pot. Or so I think...

Yeah, darker roasts are better in the moka. This was fairly dark I think.

I should do this experiment with the press pot too.

50% Braz Daterra with 50% MM is good in the Moka,and if you roast these fairly dark you have a good, thick, satisfying morning cup.

Perhaps similar to the blend I used to use. 1/3 cheap brazilian beans, 1/3 monsooned, 1/3 robusta.