I have a three step system.
Step One: I use the normal zip lock one way valve bag so long as I am going to get through the bag within 10 days of opening. Otherwise I go to Step Two.
Step Two: I vacuum seal 18g doses into recyclable pouches once the beans are at peak flavor (10 to 21 days post roast, depending on the roast depth) see
Step Three; If I can’t use the packets from Step Two within 4 weeks I freeze them where they will stay good for up to five months. If I use a frozen vacuum sealed pouch then I grind frozen because that produces a far superior espresso to grinding a defrosted bean.