Roasted coffee storage is not really an issue for most coffee drinkers who do not keep their coffee for an extended time. Many home roasters just use Mason jars, which are more than adequate for the task. Staleness is caused by oxygen getting to the coffee beans. The best method is to put them in a one-way valve bags to let the CO2 out but prevent the oxygen coming in.
When storing coffee it is important to remember that roasted beans give off carbon dioxide. This takes place over a period of weeks, though about 40% is given off over the 1st day, Therefore coffee beans should be left to de-gas for a day or so. If the coffee beans are ground, brewed and drunk immediately then some of this CO2 will dissolve in the water and give it an acid taste. Also flavors on some beans develop over a period of a few days.