Yes I plagiarized the name on purpose
Back when I used to do some very custom vehicle painting I learned a way to prevent partially used cans of paint from going bad by adding a puff of argon gas in the can as I resealed the top Nitrogen and Co2 works with varying results as well the key to preventing the paint from forming a hard layer on top is to prevent oxygen and moisture from being in the can.
OK this works well for something you are not going to eat or drink but how about preserving that fresh aroma of things you can only experience upon opening a new container of what ever.
For me I love my coffee I greatly prefer custom blending freshly backed and grinding the beans myself. But that is no longer practical for me as there is no place within a 1000 miles of me where I can obtain the beans I prefer, plus it is a royal pain to have to buy 4 or 5 different grades and types of beans in large quantities only to throw out 75% of them because they are not exactly like I wanted them it becomes expensive as well as wasteful.
Up until Starbucks bought out the only great brand of coffee in the USA I used to order a brand by the name of Seattle's Best Breakfast blend by the 10 lb bags already roasted, blended and ground. But aside from that my go to store bought brand was and is Folgers buy varying the amount I use in my coffee maker I can make myself a robust cup of coffee without it tasting burnt or having that foul old taste.
The problem is how to keep that fresh aroma locked in every time I open the container when I make a pot of coffee.
DING stop the oxygen from contaminating the contents of the container by sealing it out. by mashing a piece of plastic wrap down on top of the grounds then snapping the cover on. Then the grounds will stay much fresher longer, maybe not all the way to an empty container unless you go through as much coffee as Jane and I do but for quite a while every time you open the container that fresh aroma will be there just as if you had first removed the seal.