If you search a bit, you’ll read new studies on frozen roast — both personal testimony and academic. And a few months back, I blind-tasted 3-year-old roasted beans against fresh roast that was allowed to rest 36 hours. The group of roasters thought they were nearly identical. Scott Rao led the group.
When you roast, put them in a valved bag and squeeze the air out (there is new argument on this too, as oxygen dies past a certain temperature). Take what you want and put the bag back in the freezer, never letting the bean temp dip much. Your roast will lock in at a high level of freshness. I have tried same-day roasts — one kept in a valved tin can and one in a valved bag in the freezer. Brewing them one hour apart, both are equal in flavor.
It comes down to this: How long are you keeping your beans? Most of us will drink 10-12 oz of roasted beans in 7 days. Seven days at room temp will taste virtually the same as frozen. Frozen beans will hold a decided advantage by the 10- or 12-day mark.