We use a Ball jar. We reused it from some sort of food product (honey, maybe?) but you can buy them empty. I believe it's the 32oz. size https://www.ballmasonjars.com/products/jars/canning-jars/ball%C2%AE-mason-jars-lids%2C-regular-mouth/SAP_62000.html.

We use a plastic lid because the metal lids are janky.

A 12oz bag of coffee empties perfectly into it. It's clear so it's very easy to see how much you have left.

Does Carmel smell like Clint Eastwood? I didn't notice any particularly remarkable scent, last time I was there 😝

'kay after being a touch insufferable now I feel obliged to participate in the discussion. For storage I like to partition a batch of coffee into glass tubes in individual doses, and/or in a glass jar with minimal air, and/or partitioned, double-bagged and frozen. The OEM bag often will suffice.

I think that's a wonderfully generic bag design. You're not paying for marketing when you buy beans from "COFFEE".

A standard vented coffee bag has... a vent. So some smell is expected.

I just keep old coffee bags around if I need to store grounds or separate smaller quantities of beans.

I believe the objective is to reduce beans' and grounds' exposure to air, to reduce oxidation and flavor oil evaporation, so a standard coffee bag is the best way. Just squeeze out most of the air as you're resealing it.

Storing in airtight jars leaves too much air, IMO.