I have had them and while the quality is not like fresh and freshly ground, it isn't swill either. I freeze my beans (I buy 5 pound bags from the roaster and it lasts me about a month) by breaking the lot down into about 3/4 pound bags, remove as much air as possible and freeze. Thaw in the bag before opening it to the air again and you will avoid the condensation forming on the beans.
The best answer is a grinder. If your use is low enough for the size of your buy, freezing is a valid option but there has been a LOT of discussion on the topic. My personal feeling about it is that if you can't taste the difference then freeze. For those who can taste the difference, then don't. Simple.
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
Lets say you invest in a electric kettle, a grinder, pour over device and fresh coffee beans.
For one cup I measure 10 OZ coffee in a mason jar and pour into my kettle. By the time I set up the pour over device, place the filter in and measure the coffee and grind, the water has come to boil. Then I brew which takes 2 mins and my whole process is less then 10 mins. I weight the beans each time because I want to produce consistent results.
If you truly want to enjoy your cup of coffee, even if you are a busy person...you can always wake up earlier or just make time for it.
Also, you can measure out 16 grams of coffee and put it in some sort of cup and mark where it fills up. Buy a grinder, fill up the hopper with a bag of beans and just grind into the cup till the line.
Are you familiar with the vacu-vin containers? That you pull the air out of after you put the lid back on? I store my beans in one, I haven't compared side by side with beans not stored in one but I'd say I can get 3 weeks before things really noticeable fall apart for taste and how they work in my espresso maker.
I'd suggest one of those... Grind at the store if you must, and keep your grounds in that air tight container. Yes you'll have to measure at each use but taking a scoop or two of coffee can't take more than a couple seconds.
Aside from that I'd just plan on getting half as much coffee twice as often, I think you'll find it tastes better. Unless of course you live in the middle of nowhere and grocery shop once a month, but you mentioned an apartment so I'm guessing that's not the case. There's really no way to stop the clock on coffee.
Also, consider multi tasking. If you had a grinder, could you let it run on its own while you do something else? if you get your sequence figured out and have a few things happening at once you may find it barely takes any more time. And if the taste improves enough, as it should, it may simply be worth it. Let yourself have the one luxury of spending an extra minute each day making great coffee as opposed to rapidly getting something that's only simply drinkable.
K-cups largely count as "well stored pre-ground". Those guys usually get the coffee into the cup within minutes of roasting (notice that most of them are swollen from CO2 out-gassing). Keep them out of heat and light, and they'll stay as good as they were to start with for a reasonable amount of time. Don't stockpile them. I'd probably max out at a two-week supply.
As has been pointed out, if convenience is the priority, that's hard to beat.
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