Somewhat separate from the coffee advice of “buy whole beans, grind fresh at home daily”, I'm looking to understand the factors that contribute to purchased ground coffee losing freshness after opening (oxygen, humidity, temperature, time, other?). I'm assuming oxidation is the main factor, assuming normal room temperature and mid-range humidity.
It appears (I'm having trouble finding good info on this) that a high quality modern pre-ground coffee is packaged in a way that maintains...