Anyway, I am a storage freaaaaak!! I have given the whole storage situation much thought time and research. The main enemies in the fight for coffee freshness are O2, H20 & UV (air, moisture, light).
I have tried a few different techniques, one of which involved the importation of a product manufactured for the American market by SC Johnson, in the shape of Ziploc bags that were vacuum sealed via a hand pump! However these bags soon lost their ability to seal the vacuum after a little use & then SC Johnson discontinued the bags. Besides there are some schools of thought that believe the negative pressure of a vacuum actually contributes towards the acceleration of aging coffee.
Alas these days I have opted for a somewhat low tech, inexpensive alternative, mason jars(!) aka jam jars! They are usually widely and easily available in a whole range of sizes. Airtight, the screw on lids can also withstand heavy usage. In an obsessive quest to reduce the volume of O2 allowed to occupy vacant space, I have employed the use of multiple 55ml, 120ml & 190ml jars. As coffee is consumed, I just move down to the smaller size jar. However much of my coffee doesn’t seem to hang around for long these days!
The only caveat being that degassing can build slight pressure inside the airtight jars. That said I have never had any issues with too much pressure, other than a very slight ‘dome’ forming on the lid & a mild hiss on its release. A freshly roasted batch of 50g easily fits inside a 190ml jar with plenty of vacant space for gas build up. A simple solution to combat this problem for anyone concerned about pressure, would simply require a recycled plastic one way valve, a glue gun & a small hole made in the metal lid. Simple!
Just be sure to store the jars away from light and the solution for coffee storage is sorted!