You can be right, but i tried alot with this so called beans you can buy in store thar has been in storage for long time, could Even make an espresso.
First attempt with fresh beans a good espresso, yes its a learning Curve, and its sometime hard to replicate the same espresso.
But Are those in store so bad?
Learning curve in the espresso counts a lot, and a lot more than 'espresso-ble'.
There’s so much to explore in this business. Takes a life time or a few to get some things.
How long have you been into doing espresso from whole beans?
If you think the freshness of the roasting serves you and your new machine, buy a bag of green beans.
They have a very very long storage time.
Then you can roast them on daily/weekly basis in a frying pan or in the oven, every other day/week or so. You decide.
I used to roast batches in the oven, but the backside or advantage is that you have a very distinct and lovely espresso smell everywhere for awhile.
Bad or good beans?
We can compare it to night and day and all weather conditions we have on earth.
I think coffee/espresso beans are comparable to that.
Then, we all have different preferences. Some we don’t even know before we have explored a long time.
Some like light roasted beans, some dark, and some in between. Some like beans from this and that part of the world, until we find something else we like more etc etc.
Ah well, espresso/coffee beans and the art of enjoying them are no less complicated then human relations in all its variety and complexity.
Enjoying a wonderful XXL espresso here before getting into a meditation afternoon/evening with my favorite very great teacher.