What is a good recipe for high quality coffee beans that are no longer fresh? I have a subscription to a roaster who mails me a 250g bag of freshly-roasted, single origin coffee beans every week. To my taste, the beans are best within the first 20 days after roasting after which the aroma declines pretty quickly.

Sometimes, when I travel for instance, I end up with bags that I wasn't able to use by the time a fresher bag arrives. The older beans are not bad by any stretch-- in fact they are still far better than 99% of the beans that are sold in supermarkets which are generally a year old-- but I'd always rather use the fresher beans to make coffee if I have the choice.

Are there any good recipes or preparations that could put these once-fresh beans to good use?
One option is a somewhat obscure preparation method, but one that works best with older-ish beans: Nel drip (nel pot) preparation recommends beans that are a few weeks old; here's a Nel preparation guide from Blue Bottle. I don't know why older beans are recommended, except perhaps tradition. 

See also other questions tagged nel-drip including another question of mine on Nel.