My routine is built around not letting the grounds see your room any more than necessary. Open the big tub once divide into small airtight packs, and freeze all but one. The one you keep out should be no more than a week of brews. Keep that active stash in a cabinet away from heat and sunlight. Use a dry scoop, close it fast, and refill from a thawed sealed pack when it is almost empty. My coffee stopped tasting flat before I finished the container after I switched to this system.
