I know that freshly roasted coffee needs to rest at least a few days before drinking because carbon dioxide is being released from the freshly roasted beans. At the same time, excess exposure to oxygen will cause coffee to go stale quickly. Commercial roasters have packaging machinery that sucks the air out of the bag and puts coffee beans under vacuum for storage. The packages usually have a small vent hole to release carbon dioxide without allowing outside air into the bag.
My question is if there is a way to duplicate that storage idea without spending a lot of money on commercial packaging equipment? I would like to be able to store my freshly roasted coffee without fear of it going stale too quickly.