So....if I understand him properly, instead of resting the coffee, he now recommends pregrinding the fresh roasted coffee and let it stale?? No thank you, I prefer resting still.
From my home roasting experience and nothing to do with the 'silly internet myth', well-rested beans do taste better than non-rested one. The effect is much more prominent with espresso (not that I drink brewed coffee anyway). Fresh off the roaster, the coffee is sharper, has a tingling taste, and sometimes comes with astringency. Moreover, fresh roast tends to have a predefined flavor profile(grassy,sweeter etc) and you're not really tasting the coffee origin (it is an artifact flavor as I see it).
Pregrinding in advance does get rid some of the CO2, but it is tedious IMO. When I want my coffee, I want it now or ASAP. It's hard to grind it now, and wait 30 min for them to offgas. What if I want a second cup after the first cup, another 30 minute?
So yeah, resting the coffee does make sense, and it is not some baseless internet myth as he saw through his lens.