What I do is let my fresh roast beans rest in their original sealed 2 way valve bags for 2 weeks post roast. I then divide the beans into 6 does batches - 6 × 15 plus = 90 + 6g extra = 96g per batch. I lightly vacuum seal each 96g batch, and place 4 to 5 of these bags in a larger ziplock bag and then freeze.
This allows me to remove 3 days worth of coffee from the freezer at a time.
I have small jars that hold a max 18g each; they have a flip top lid (hinged on one side) that seals well.
So the night before I remove a bag from the freezer and let it defrost. In the AM I open a bag and divide it into 6 × 15g doses + 6g in another jar in case I need an extra bean when grinding. This avoids any decline in taste, due to stalling.
On a weekend or when I have guests, I might defrost 2 batches/bags and prepare 12 single dose jars.